Jerk Chicken and Pasta
Jerk Chicken and Pasta combines spicy Jamaican flavors with creamy pasta comfort.Tender chicken is coated in aromatic jerk seasoning and browned until flavorful.Bell peppers, onions, garlic, and herbs create a colorful and savory sauce.Cream adds richness while lime juice balances the spicy seasoning.The pasta absorbs the flavorful creamy jerk sauce beautifully.Serve it hot for a satisfying Caribbean-inspired family dinner.
Ingredients
For the Jerk Chicken
- 1½ lb (680 g) boneless, skinless chicken thighs or breasts
- 2 tablespoons jerk seasoning
- 1 tablespoon olive oil
- 1 tablespoon fresh lime juice
- ½ teaspoon salt, if needed
For the Pasta
- 12 oz (340 g) penne, fettuccine, or rigatoni
- 1 tablespoon olive oil
- 1 small onion, thinly sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 Scotch bonnet pepper, finely minced, optional
- 1 teaspoon paprika
- ½ teaspoon allspice
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup reserved pasta water
- 1 tablespoon fresh lime juice
- 2 scallions, sliced
- Salt and black pepper, to taste
- Fresh parsley or cilantro, for garnish
Instructions
Season the Chicken
- Pat the chicken dry with paper towels.Place it in a bowl and add jerk seasoning, olive oil, lime juice, and salt if needed.Rub the seasoning thoroughly over the chicken and allow it to rest for 15–30 minutes.
Cook the Pasta
- Bring a large pot of salted water to a boil.Cook the pasta according to the package directions until al dente.Before draining, reserve approximately ½ cup of pasta water.Drain the pasta and set aside.
Cook the Jerk Chicken
- Heat a large skillet over medium-high heat and add the olive oil.Place the seasoned chicken in the skillet.Cook for approximately 5–7 minutes per side, depending on thickness, until deeply browned and cooked through.The chicken should reach 165°F (74°C) internally.Transfer the chicken to a plate and allow it to rest for several minutes.
Slice the Chicken
- Once rested, slice the chicken into bite-sized strips or chunks.Set aside.
Add the Spices
- Stir in paprika and allspice.Cook for approximately 30 seconds to release the spices' aroma.
Create the Creamy Sauce
- Pour in the chicken broth and scrape the bottom of the pan to loosen the flavorful browned bits.Add the heavy cream and stir well.Allow the sauce to simmer gently for approximately 3–5 minutes.Do not let it boil aggressively.
Add the Pasta
- Add the cooked pasta to the skillet.Toss gently until every piece is coated with the creamy jerk sauce.
Finish with Lime
- Add fresh lime juice and taste.Adjust salt and black pepper as needed.
Garnish and Serve
- Sprinkle with sliced scallions and fresh parsley or cilantro.Serve immediately while the sauce is creamy and the chicken is hot.
Notes
- Don't overcook the chicken, especially if using chicken breast.
- Jerk seasoning can already contain salt, so taste before adding additional salt.
- Reserve pasta water because it helps loosen and emulsify the sauce.
- Use moderate heat when adding cream to prevent the sauce from splitting.
- Scotch bonnet pepper is optional but adds traditional jerk-style heat.
- Fresh lime juice should be added near the end for the brightest flavor.
- Add the cooked pasta directly to the sauce so it absorbs the seasoning.
- Serve immediately because cream sauces thicken as they cool.