jerk chicken pasta
Jerk Chicken Pasta combines the fiery flavors of Jamaican jerk chicken with creamy, comforting pasta. Boneless chicken is marinated in a vibrant jerk spice blend, then grilled or pan-seared. Tossed with al dente pasta and a rich, homemade jerk sauce featuring sautéed vegetables and heavy cream, this dish is a fusion of Caribbean and Italian cuisine that will impress at any dinner party. Garnish with fresh herbs and a squeeze of lime for the perfect finishing touch.
Ingredients
- Boneless chicken thighs or breasts
- Jerk seasoning store-bought or homemade
- Pasta penne or fettuccine
- Heavy cream
- Garlic
- Onion
- Bell peppers
- Fresh herbs cilantro or parsley
- Salt and pepper
- Lime optional
- Pros:
- Bold and spicy flavor
- Combines Caribbean and Italian cuisines
- Versatile and can be customized
- Impressive for dinner parties
- Can be made with store-bought or homemade jerk seasoning
- Cons:
- Can be too spicy for some
- Requires multiple steps
- Can be high in calories
Instructions
- Marinate the chicken in jerk seasoning for at least 1 hour (or overnight).
- Cook pasta according to package directions until al dente, reserving some pasta water.
- Grill or pan-sear chicken until cooked through and charred. Let rest, then slice.
- Sauté onions, garlic, and bell peppers in the same skillet.
- Add heavy cream and simmer until slightly thickened, adding pasta water if needed.
- Add sliced jerk chicken to the sauce.
- Add cooked pasta to the skillet and toss to coat.
- Serve hot, garnished with fresh herbs and lime wedges (optional).