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!
Equipment
- Skillet
- Pot
- Grill or Stovetop
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
Instructions
- Marinate the chicken with jerk seasoning and olive oil. Let it sit for at least 30 minutes or overnight for deeper flavor.
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- 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.
- In a separate pan, melt butter and sauté minced garlic until fragrant.
- Add heavy cream and Parmesan cheese. Stir continuously until the sauce thickens. Season with salt and black pepper.
- Combine the cooked pasta and sliced jerk chicken with the sauce. Toss everything together to coat evenly.
- 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.