This Jerk Chicken Pasta recipe is something to satisfy my creamy, spicy, and bursting Caribbean flair cravings. It’s a delicious fusion of bold Jamaican jerk flavours, sautéed colourful bell peppers, and cheesey, velvety sauce that brings the warmth of the islands straight to your kitchen. It’s comfort food to make a great weeknight dinner and that can be made in just half an hour!
For this recipe, I take inspiration from Rasta Pasta, a colourful pasta dish created by international chef Lorraine Washington in 1986. Rasta pasta was made with vibrant bell peppers and tagliatelle noodles; this dish reminds the Rastafarian culture and their iconic dreadlocks.
When I recreated this dish at home, I wasn’t sure if I could capture that same bold, island flavour. But once the jerk spice hit the pan, my kitchen was filled with that nostalgic aroma, and I realised I had nailed it!
This Jerk Chicken Pasta Inspirations
This dish is a flavour-packed vacation bowl itself. The jerk seasoning is a signature ingredient that gives that smoky, spicy punch, while the cheesy richness and creamy sauce balance everything and make it a luscious dish. Every bite has a comforting, irresistible mix of heat, cream, and savoriness, and all these flavours can be felt at once.
With a few pantry staples and one skillet, jerk chicken with pasta is surprisingly easy to make; you can have this Caribbean-inspired dinner ready in half an hour.
The Magic of Jerk Seasoning
Jerk seasoning is an irresistible, bold Jamaican spice blend made with a mix of herbs and spices such as chilli, cayenne, paprika, thyme, allspice, and a hint of cinnamon. These burst of flavour transforms simple chicken and pasta sauce into something extraordinary.
Despite the jerk seasoning containing chilli flakes and cayenne, the amount I used in this recipe to add flavours is not making the dish overly spicy. If you’re more spicy kick, you can easily toss in some diced jalapeños or add a pinch of extra chilli flakes or cayenne powder to the sauce.
Ingredients
Except for jerk seasonings, everything you need for this recipe is easy to find and might already be in your kitchen!
- Pasta 8 ounces (225g): Any pasta shape of your preference can be use, or whatever you have on hand works perfectly, such as Penne, rotini, or fettuccine.
- Chicken 1 pound (450g): I prefer to use boneless chicken breast; you can use any other pieces of chicken. Slice into thinly pieces to absorb flavours more quickly.
- Jerk Seasoning 1 tablespoon (15g): it is the soul ingredient of this jerk chicken pasta. Any homemade or store-bought seasoning can be used.
- The Sauce: Heavy cream (2 teaspoons), chicken stock(½ cup), Worcestershire sauce (2 teaspoons), and parmesan cheese (¼ cup) make it ultra creamy and give rich umami flavour.
- Aromatics: Use sautéed (1) Onion, (4 cloves) garlic, and (1 teaspoon) thyme for a much better taste and savoury base.
- Bell Peppers: A mix of red, green, and yellow for flavour and colour will make our dish more tempting and inviting.
How to Make Jerk Chicken Pasta
Cook the Pasta
Boil generously salted pasta in a large pot according to the package instructions until al dente. Drain and set aside.
Season and Cook the Chicken
- Take a large mixing bowl, place the chicken breast and season it evenly with salt and jerk seasoning, ensuring the breast piece is completely covered with spices.
- Cover the marinated chicken with cling paper and keep it for at least 30 minutes or overnight for maximum flavour.
- Heat a skillet of cast-iron skillet over medium to high heat. When the skillet gets hot, drizzle in olive oil. Carefully place the chicken in the pan with a tong and sear each side until golden brown for about 7–10 minutes per side. When the chicken is ready, the juices run clear. Now transfer it to a plate and set aside while you make the sauce.
Make the Sauce
- In the same skillet, sauté onion, garlic, thyme, and bell peppers for about 2-3 minutes until they are fragrant and slightly soft.
- Stir in Worcestershire sauce, season with jerk seasoning and keep stirring for about 1 minute.
- Pour in the heavy cream and chicken stock, bring it to a boil and let it simmer until slightly thickened. Now add parmesan cheese and cooked pasta, give it a gentle toss and cook for one more minute. Slice or dice the cooked chicken and set aside.
- Lastly, add cooked chicken to the pasta, garnish with parsley, and serve immediately.
Recipe Variations
- Protein Swaps: This jerk chicken pasta is incredibly versatile; it traditionally goes with chicken, but you can try it with turkey, pork, beef, or even seafood like scallops, crab, or squid. All these protein options have their own delicious twist.
- Spice Level: You can use Creole seasoning if you don’t have jerk seasonings on hand. Mix in a little allspice, cayenne, and cinnamon to it, and the flavour will be slightly different but still full of warmth and spicy kick.
- Tomato Cream Version: Try tomato sauce for a vibrant variation that adds depth and a pop of colour.
- Vegan Option: Swap the meat for tofu, mushrooms, or your favourite plant-based protein for a perfect vegetarian version. For a vegan dish, use dairy with coconut milk and vegan cheese; you’ll still get that creamy, dreamy texture with a tropical touch.
Recipe Tips
- Keep the pasta al dente as it will cook a bit more when tossed in the sauce.
- Overnight marinated chicken absorbs the flavours more, and you’ll enjoy the boldest jerk flavour.
- Adding a splash of heavy cream or cheese before serving will never disappoint you.
- You can repurpose leftover grilled chicken or roasted meat in jerk pasta.
Make-Ahead and Storage
I recommend you marinate the chicken and up to a day ahead to absorb jerk seasoning flavours. You can also prep the sauce ahead, cover it and keep it refrigerated. Cook the pasta fresh before serving for the best texture.
Store leftovers in an airtight container for up to 4 days in the fridge. Reheat gently on the stovetop with a splash of milk or broth to loosen the sauce. I don’t suggest freezing it because of the dairy content.
What to Serve with Jerk Chicken Pasta
Pairing this Jerk Chicken Pasta with garlic bread, roasted veggies, or a crisp green salad makes the best combo meal. You’ll also love a good side dish to balance out the flavours, such as:
- Grilled corn
- Tropical fruit salad
- Sautéed bell peppers and onions
- Garlic breadsticks
Final Thoughts
This Jerk Chicken Pasta has become one of my all-time favourite comfort dishes, bold, creamy, and full of sunshine. Every bite takes me back to the islands, and I promise no one can refuse it. So grab your skillet, and bring a little Caribbean joy to your dinner table tonight.
Frequently Asked Questions
What exactly is jerk seasoning?
Jerk seasoning is a combination of bold allspice and Scotch bonnet peppers with hints of thyme, garlic, cinnamon, and brown sugar. It creates a perfect balance of heat, sweetness, and spice.
What are the three main ingredients of jerk?
The three main ingredients of jerk are allspice (pimento), scotch bonnet peppers and thyme.
What meat goes with jerk?
A jerk-marinated chicken is the ultimate way to add a burst of bold flavour to your dinner. It traditionally goes with chicken, but you can try it with turkey, pork, beef, or even seafood like scallops, crab, or squid.
