Creamy Jerk Chicken Pasta (Better Than Takeout!)
A bold and creamy fusion of Jamaican jerk chicken and Italian pasta. This easy, flavor-packed dish brings smoky spice and velvety sauce together in one irresistible meal—perfect for weeknights or special occasions.
Equipment
- 1 Large Skillet For cooking chicken & sauce
- 1 Saucepan To cook pasta
- 1 Cutting Board For slicing chicken
- Knife Sharp chef’s knife
- 1 Tongs or spatula For turning chicken
- 1 Measuring Cups & Spoons For sauce & seasoning
Ingredients
- Jerk Chicken
- 2 Boneless skinless chicken breasts Sliced into strips
- 2 tbsp |Jerk seasoning Store-bought or homemade
- 1 tbsp Olive oil For marinating
- ½ Lime juiced Freshly squeezed
- Salt and pepper To taste
- Pasta & Sauce
- 8 oz | | Pasta | Penne fettuccine, or linguine
- 1 tbsp |Butter | Unsalted
- 3 cloves Garlic minced
- ¼ cup Onion finely chopped
- 1 cup Heavy cream Or coconut milk for dairy-free
- ½ cup Parmesan cheese Grated
- 1 tsp Paprika | Optional for color
- ¼ tsp Red pepper flakes Optional for heat
- Salt and black pepper To taste
- ½ cup Reserved pasta water As needed to loosen sauce
- Optional Garnishes
- Fresh parsley or scallions For color & freshness
- Extra parmesan cheese
- Lime wedges For serving
Instructions
- Marinate the Chicken
- In a bowl, combine chicken, jerk seasoning, lime juice, olive oil, salt, and pepper. Mix well. Cover and marinate for at least 30 minutes or overnight in the fridge.
- Cook the Chicken
- Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4–5 minutes per side until browned and fully cooked. Remove and set aside.
- Boil the Pasta
- Cook pasta in salted water according to package instructions. Reserve ½ cup pasta water, then drain and set aside.
- Sauté Aromatics
- In the same skillet, melt butter. Add garlic and onion. Sauté for 2–3 minutes until fragrant and translucent.
- Make the Sauce
- Pour in heavy cream and bring to a gentle simmer. Stir in parmesan, paprika, and red pepper flakes. Let it simmer until thickened, 4–5 minutes.
- Combine Pasta and Sauce
- Add the cooked pasta to the skillet. Toss to coat, adding reserved pasta water as needed to loosen the sauce.
- Add the Chicken Back
- Return the cooked chicken to the pan and gently stir everything together until well combined.
- Serve & Garnish
- Plate the pasta and top with parsley, extra cheese, or lime wedges for a fresh finish.
Notes
- For a dairy-free version, swap cream and cheese for full-fat coconut milk and vegan parmesan.
- For extra heat, add diced scotch bonnet or a splash of hot sauce.
- Store leftovers in an airtight container in the fridge for 3–4 days. Reheat with a splash of liquid to keep creamy.