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Jerk Chicken Pasta with Grilled Chicken and Creamy Sauce

Jerk Chicken Pasta

Jerk chicken pasta is a bold fusion of Caribbean jerk spices and creamy pasta, creating a dish that’s both spicy and comforting. Perfect for a flavorful dinner!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 plates
Course: Pasta
Cuisine: Caribbean, Fusion
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Jerk Chicken
  • 2 pieces chicken breasts or thighs, boneless and skinless
  • 2 tbsp jerk seasoning store-bought or homemade
  • 1 tbsp olive oil
Pasta & Sauce
  • 12 oz penne pasta or fusilli
  • 1 cup heavy cream or coconut milk for a lighter version
  • 1/2 cup Parmesan cheese grated
  • 2 cloves garlic minced
  • 1 tbsp butter
  • 1/2 tsp salt to taste
  • 1/2 tsp black pepper to taste
  • fresh parsley for garnish

Equipment

  • Skillet
  • Pot
  • Grill or Stovetop

Method
 

  1. Marinate the chicken with jerk seasoning and olive oil. Let it sit for at least 30 minutes or overnight for deeper flavor.
  2. Cook the pasta according to package instructions until al dente. Drain and set aside.
  3. Heat a skillet or grill over medium-high heat. Cook the chicken for about 6-7 minutes per side until fully cooked. Let it rest for a few minutes, then slice into strips.
  4. In a separate pan, melt butter and sauté minced garlic until fragrant.
  5. Add heavy cream and Parmesan cheese. Stir continuously until the sauce thickens. Season with salt and black pepper.
  6. Combine the cooked pasta and sliced jerk chicken with the sauce. Toss everything together to coat evenly.
  7. Garnish with fresh parsley and serve hot.

Notes

For a milder version, reduce the jerk seasoning or swap Scotch bonnet peppers for milder chilis. You can also use coconut milk instead of heavy cream for a tropical twist.