Jerk chicken pasta combines spicy jerk-seasoned chicken with creamy, cheesy pasta. You get tender chicken, fresh bell peppers, and a rich sauce all mixed with penne pasta. This dish is full of flavor and easy to make for a tasty meal.
Why You’ll Love This Jerk Chicken Pasta Recipe
This jerk chicken pasta recipe stands out because it offers a great balance of spicy, creamy, and savory flavors. The homemade jerk seasoning adds depth with its mix of spices like allspice, thyme, and cayenne, giving the chicken a smoky heat that feels authentic and exciting. At the same time, the sauce made from heavy cream and Parmesan cheese smooths everything out, making the dish comforting and indulgent.
Another reason to love this recipe is how colorful it is. The red, orange, and green bell peppers add crunch and freshness, making every bite interesting and bright. Plus, the baby spinach is an optional addition that boosts nutrition without changing the flavor much.
It’s also incredibly flexible. You can use chicken breasts, thighs, or even leftover grilled chicken. It’s a recipe that can adapt to what you have on hand while still delivering the classic jerk flavor. The whole meal comes together in about an hour, making it doable even on a busy day.
You’ll appreciate how satisfying and filling this dish is. It’s packed with protein, veggies, and carbohydrates, giving you energy and comfort in one bowl. Plus, the parsley garnish adds a fresh finish that makes the dish look as good as it tastes.
Ingredients for Your Jerk Chicken Pasta
To make this delicious jerk chicken pasta, you will need a mix of fresh ingredients and pantry staples. Here’s the full list of what you’ll need, measured out for four servings:
- 8 ounces (225g) penne pasta
- 1 pound (450g) chicken breasts, thinly sliced and pounded to about ¼ inch thickness
- 1 tablespoon jerk seasoning (store-bought or homemade)
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 medium onion, sliced (about ½ cup)
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 red bell pepper, sliced
- 1 orange bell pepper, sliced
- 1 green bell pepper, sliced
- ½ cup baby spinach (optional)
- 1 teaspoon jerk seasoning (for the sauce)
- 2 teaspoons Worcestershire sauce
- 1 cup (240ml) heavy cream
- ½ cup (120ml) chicken broth
- ¼ cup (23g) Parmesan cheese, freshly grated
- Fresh parsley, for garnish
How to Make Your Jerk Chicken Pasta
Cooking this dish is simple, but it does take some attention to layering flavors and timing. Here’s a step-by-step guide to get you through the process:
Start by cooking your penne pasta in a large pot according to the package directions. Add salt to the boiling water to season the pasta. Once cooked al dente, drain the pasta and set it aside.
Prepare your chicken breasts by slicing them thin and pounding to about ¼ inch thickness. This helps them cook evenly and absorb the seasoning better.
In a bowl, season the chicken generously with salt and jerk seasoning. Make sure each piece is fully coated. Cover with plastic wrap and let it marinate for at least 30 minutes to allow the flavors to sink in. For even better flavor, you can marinate it for up to 24 hours in the fridge.
Heat a heavy skillet or cast-iron pan over medium-high heat. Add olive oil once the pan is hot. Using tongs, place the chicken in the pan and sear each side for 7-10 minutes until the outside is golden brown and the inside is cooked through. The chicken should release clear juices when fully done. Remove from the pan and set aside.
In the same pan, add the sliced onions, minced garlic, dried thyme, and bell peppers. If you want to include spinach, add it here as well. Stir and cook for 2-3 minutes, allowing the vegetables to soften slightly while still keeping their color.
Season the veggies with a teaspoon of jerk seasoning and Worcestershire sauce. Stir everything together for about a minute to combine the flavors.
Pour in the heavy cream and chicken broth, then bring the mixture to a boil. Reduce the heat and let it simmer gently for 3-4 minutes. This allows the sauce to thicken slightly.
Add the grated Parmesan cheese to the sauce and stir until it melts and blends in smoothly.
Toss the cooked penne pasta into the sauce, making sure every piece is coated well. Let it cook together for another minute so the flavors meld.
Finally, slice the cooked chicken into strips and arrange it on top of the pasta. Garnish with fresh parsley before serving.
This method builds flavor step-by-step, ensuring your jerk chicken pasta is creamy, spicy, and full of fresh vegetable goodness.
How to Serve Your Jerk Chicken Pasta
Serving jerk chicken pasta can be as simple or as fancy as you want. The dish itself looks inviting with its vibrant peppers and fresh parsley, so you don’t need to do much to present it well. Here are some ideas to help you enjoy this meal:
- Serve it hot and fresh right out of the pan for the best creamy texture and vibrant flavor.
- Add an extra sprinkle of Parmesan cheese on top for an indulgent finish.
- Pair the pasta with a simple green salad dressed lightly with lemon juice or vinegar to balance the creaminess.
- If you want a little extra heat, offer some crushed red pepper flakes on the side for guests to add as they like.
- For a Caribbean-inspired touch, serve with a side of fried plantains or steamed vegetables seasoned with a bit of lime.
- A crusty bread or garlic bread on the side is perfect for soaking up the creamy sauce.
This dish works well for family dinners, casual get-togethers, or even meal prep for lunches later in the week. The creamy sauce and tender chicken make every bite satisfying and comforting.
Expert Tips for Perfect Jerk Chicken Pasta
To get the most out of your jerk chicken pasta, here are some expert tips you can follow:
- Marinate the chicken well: Letting the chicken soak in the jerk seasoning for at least 30 minutes, or overnight if possible, helps deepen the flavors and makes the chicken juicier.
- Don’t skip pounding the chicken: Flattening the chicken ensures it cooks evenly and quickly. Thin pieces also absorb more marinade flavor.
- Use a heavy pan: A cast-iron or heavy skillet holds heat better, helping you get a nice sear on the chicken for those appealing browned edges.
- Watch the pasta cooking time: Follow package directions for al dente pasta, which will hold its shape and texture when tossed with sauce. Overcooked pasta can become mushy.
- Adjust spice levels to your liking: Add extra cayenne pepper or crushed red pepper flakes if you want your jerk pasta with more kick. The dish should balance creamy and spicy well.
- Fresh Parmesan makes a difference: Grating your own cheese right before adding it to the sauce will give you better melting and richer flavor than pre-grated options.
- Add vegetables last: Bell peppers and spinach should be added towards the end to keep their crunch and color intact. Overcooking can make them lose their appeal.
- Keep some sauce aside: If your sauce thickens too much, a splash of chicken broth or cream can loosen it while maintaining richness.
- Garnish with herbs: Fresh parsley adds brightness and a hint of freshness to contrast the creamy sauce and spicy chicken.
Following these tips will elevate your jerk chicken pasta to restaurant quality every time.
How to Store Leftover Jerk Chicken Pasta
If you have leftovers, storing your jerk chicken pasta properly will keep it tasting fresh and delicious for your next meal. Here’s how to do it:
- Let the pasta cool to room temperature before storing to avoid condensation and sogginess.
- Transfer leftovers into an airtight container to keep flavors locked in and prevent drying out.
- Store in the refrigerator for up to 3 days.
- To reheat, warm gently on the stovetop over low heat or in the microwave, adding a splash of chicken broth or cream if the sauce has thickened too much. Stir well to redistribute the sauce evenly.
- Avoid freezing if possible, as the creamy sauce and cooked pasta can separate or become grainy when thawed. If you do freeze, wrap tightly and use within one month. Reheat slowly to minimize texture changes.
- Always check for any signs of spoilage like off smells or mold before reheating and eating leftovers.
Proper storage helps maintain the fresh, spicy, and creamy qualities that make this dish so enjoyable.
Variations to Try with Jerk Chicken Pasta
You can easily adapt this recipe to suit your taste or what you have on hand. Here are some variations to experiment with:
- Use different pasta shapes: Swap penne for rigatoni, fusilli, or farfalle to change the texture and look of your dish.
- Try chicken thighs: For more flavor and juiciness, use boneless, skinless chicken thighs instead of breasts. They work especially well with jerk seasoning.
- Add more veggies: Include mushrooms, zucchini, or cherry tomatoes for extra nutrition and color.
- Make it spicy: Increase the heat by adding cayenne pepper, crushed chili flakes, or hot sauce to the sauce or marinade.
- Use coconut milk: For a dairy-free twist, substitute heavy cream with full-fat coconut milk to add a subtle tropical flavor.
- Add fresh herbs: Toss in chopped cilantro or basil at the end for an herbal twist.
- Use leftover grilled chicken: Instead of fresh chicken, repurpose cooked grilled or roasted chicken to save time and add smoky flavor.
- Add lemon zest or juice: A squeeze of lemon or some zest can brighten the dish and balance the creamy sauce.
- Make it vegan: Substitute the chicken with tofu or tempeh and use plant-based cream and cheese alternatives.
These variations allow you to customize the dish while keeping the essence of jerk chicken pasta alive.
Frequently Asked Questions about Jerk Chicken Pasta
What is jerk seasoning?
Jerk seasoning is a spicy blend of herbs and spices commonly used in Caribbean cooking. It typically includes ingredients like allspice, thyme, garlic, cayenne pepper, and sometimes cinnamon or nutmeg. This mix gives jerk dishes their signature smoky and spicy flavor.
Can I use chicken thighs instead of chicken breasts?
Yes! Chicken thighs work wonderfully for jerk chicken pasta. They tend to be juicier and more flavorful than breasts. Just adjust cooking time as thighs may need a bit longer to cook through.
How spicy is jerk chicken pasta?
The heat level depends on the amount of jerk seasoning and any added chili flakes or cayenne pepper. The recipe balances spice with creamy sauce to keep it enjoyable for most people. You can always add more spice if you prefer a hotter dish.
Can I make this recipe ahead of time?
You can marinate the chicken up to 24 hours in advance to deepen the flavors. The pasta and sauce are best made fresh, but leftovers store well in the fridge for a few days.
Is this dish gluten-free?
The recipe as is uses regular pasta, which contains gluten. To make it gluten-free, substitute with your favorite gluten-free pasta.
What can I serve with jerk chicken pasta?
Simple sides like a green salad, steamed vegetables, or fried plantains complement the dish nicely. A crusty bread is also great for soaking up the sauce.
Can I freeze leftover jerk chicken pasta?
Freezing is not ideal due to the creamy sauce, which can separate when thawed. If you must freeze, do so in an airtight container and use within a month. Reheat gently to reduce texture changes.
Jerk Chicken Pasta
Equipment
- Large Pot
- Heavy Skillet
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Ingredients
- 8 ounces penne pasta (225g)
- 1 pound chicken breasts (thinly sliced and pounded to ¼ inch)
- 1 tablespoon jerk seasoning (store-bought or homemade)
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 medium onion (sliced, about ½ cup)
- 4 cloves garlic (minced)
- 1 teaspoon dried thyme
- ½ cup baby spinach (optional)
- 1 teaspoon jerk seasoning (for the sauce)
- 2 teaspoons Worcestershire sauce
- 1 cup heavy cream (240ml)
- ½ cup chicken broth (120ml)
- ¼ cup Parmesan cheese (freshly grated, 23g)
- Fresh parsley (for garnish)
Instructions
- Cook penne pasta according to package directions in salted boiling water. Drain and set aside.
- Season chicken with salt and jerk seasoning; marinate for at least 30 minutes.
- Heat olive oil in a heavy skillet over medium-high heat. Sear chicken for 7-10 minutes until golden brown and cooked through. Remove and set aside.
- Add onions, garlic, thyme, and bell peppers to the skillet; cook for 2-3 minutes until softened.
- Stir in jerk seasoning and Worcestershire sauce, then add heavy cream and chicken broth, bringing to a boil.
- Reduce heat and simmer for 3-4 minutes. Stir in Parmesan cheese until melted.
- Toss cooked penne pasta in the sauce, then slice chicken and arrange on top. Garnish with parsley before serving.