Chicken Jerk Pasta – A Creamy Caribbean-Inspired Comfort Dish
Imagine the bold spice of Jamaican jerk seasoning paired with comforting creamy pasta—this is Chicken Jerk Pasta. It brings together the warm, aromatic heat of jerk chicken with a silky sauce and heartiness of pasta, perfect for a weeknight when you want something a little special but still homey.
In my kitchen, this dish began when I had leftover jerk-marinated chicken from earlier in the week and thought: Why not turn this into pasta? A little cream, some vegetables for color, and penne to catch all that sauce—and suddenly it felt like a tropical yet cozy dinner. The pepper strips bring brightness and the creamy sauce balances the spice beautifully.
If you love a dish with flavor complexity — spice, creaminess, vegetables and pasta — that still comes together quickly, you’re going to love this. Let’s get into it.
Ingredients:
- 12 ounces (≈ 340 g) penne pasta (or your favorite short pasta)
- 1 lb (≈ 450 g) boneless skinless chicken breasts
- 2 tablespoons jerk seasoning (or adjust to taste)
- 1 tablespoon olive oil
- 1 small red bell pepper, thinly sliced
- 1 small yellow bell pepper, thinly sliced
- 1 small green bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 cup heavy cream (or half-and-half for a lighter option)
- ½ cup chicken broth
- ½ cup freshly grated Parmesan cheese
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- Optional: ¼ teaspoon crushed red pepper flakes for extra heat
- Garnish: chopped fresh cilantro or green onions
Instructions:
- Marinate the chicken: Rub the chicken breasts all over with the jerk seasoning. If time allows, let it sit in the fridge for 30 minutes to an hour to deepen the flavor.
- Cook the pasta: Bring a large pot of salted water to a boil, cook the penne until al dente (according to package), drain and set aside.
- Sear the chicken: In a large skillet over medium-high heat add the olive oil. Once hot, add the chicken breasts and cook about 5-6 minutes per side (depending on thickness) until cooked through (internal temp 165°F / ~74°C). Remove chicken to a plate and let rest a few minutes, then slice into strips.
- Sauté the veggies and garlic: In the same skillet, add sliced bell peppers and garlic. Sauté about 3-4 minutes until the peppers are tender-crisp and garlic fragrant.
- Build the sauce: Pour in the chicken broth and bring to a simmer, scraping up any bits from the bottom of the pan. Then add the heavy cream and stir until combined. Let the sauce simmer about 1-2 minutes to gently thicken.
- Finish the pasta: Stir in the cooked penne, sliced chicken, and grated Parmesan. Toss gently until everything is coated and the cheese is melted into the sauce. Season with salt, pepper, and optional red pepper flakes.
- Serve: Divide into bowls or onto plates, garnish with chopped cilantro or green onions, and serve immediately while warm and saucy.
Tips & Tricks
- Use freshly grated Parmesan—pre-grated doesn’t melt as smoothly.
- Adjust the jerk seasoning to your spice tolerance. Some blends are very hot.
- If the sauce becomes too thick, add a splash of pasta cooking water or more chicken broth.
- For extra vegetables, you could add mushrooms, asparagus tips, or spinach near the end.
- For a lighter version, swap heavy cream for half-and-half, or even a mixture of milk + Greek yogurt stirred in at end (off-heat) for creaminess.
Variations
- Shrimp & Jerk Pasta: Substitute the chicken with peeled shrimp, cooking them just until pink and tender.
- Vegetarian version: Use jerk-seasoned tofu or chickpeas in place of chicken and a veggie broth base for the sauce.
- Coconut-Cream Jerk Pasta: Replace heavy cream with coconut milk for a tropical twist; add a squeeze of lime at end.
- Whole Wheat or Gluten-Free: Use whole wheat penne or gluten-free pasta to suit dietary needs.
Chicken Jerk Pasta
Ingredients
Equipment
Method
- Rub chicken with the jerk seasoning and let marinate if time allows.
- Cook pasta in salted boiling water until al dente, then drain and set aside.
- Heat olive oil in a large skillet over medium-high heat; cook chicken until done, set aside and slice.
- In the same skillet, sauté bell peppers and garlic until tender-crisp and fragrant.
- Pour in chicken broth and bring to a simmer; add heavy cream and stir until combined and slightly thickened.
- Stir in cooked pasta, sliced chicken, and Parmesan cheese; toss to coat. Season with salt, pepper and optional red pepper flakes.
- Garnish with chopped cilantro or green onions and serve immediately.
Notes
Serving Suggestions
Pair this jerk chicken pasta with a fresh green salad and some warm crusty bread to soak up the sauce. A crisp white wine, like Sauvignon Blanc, or a cold Jamaican lager would complement the spice nicely.
For a tropical dinner setting, add a side of mango salsa or grilled pineapple for fun contrast.
Storage Information
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of broth or cream to revive the sauce. The pasta will absorb sauce over time, so some additional liquid helps.
FAQ
Is this dish very spicy? It depends on the jerk seasoning you use and how much. Start with less if you prefer mild, and add more at the end if you want more heat.
Can I make the sauce ahead of time? Yes, you can cook the chicken and prepare the sauce ahead; combine and heat just before serving.
What if I don’t have heavy cream? You can use half-and-half or milk with a bit of butter to mimic richness. Alternatively coconut milk works for a dairy-free version.
Can I use thighs instead of breasts? Absolutely — chicken thighs stay juicy and add flavor; just adjust cooking time accordingly.
History / Fun Facts
The “jerk” cooking style originates from Jamaica — a method of marinating meat (often chicken or pork) in a spicy mixture (typically including allspice, thyme, Scotch bonnet peppers) and grilling or smoking it. Wikipedia+1
The concept of combining that bold Jamaican flavor with pasta and a creamy sauce gives a fusion twist — comfort food meeting the Caribbean. Many recipes of this style are known as “Rasta Pasta” when they incorporate the red/yellow/green of Jamaican colours.
