Jerk Chicken Pasta

This creamy jerk chicken pasta is an easy weeknight dinner. Jerk seasoned chicken, pasta, and bell peppers are tossed together in a rich sauce that coats every bite. With a gluten-free option.

Jerk Chicken with Pasta

You may be wondering why I call this jerk chicken pasta when many people connect a similar dish with what’s commonly known as Rasta pasta. I’ve seen lots of versions in Caribbean restaurants and online, usually made with jerk chicken, bell peppers, and a creamy sauce tossed with pasta. It’s a dish people enjoy in many different ways, which is part of why it has become so popular.

For this recipe, the focus stays on the jerk chicken. I roast chicken thighs with my easy jerk marinade until they’re tender and juicy. Then I slice them and toss them back into the pasta with the pan drippings so none of that flavor goes to waste.

If you love the taste of jerk seasoning, try my Jerk Chicken Thighs, Jerk Chicken Salad, and Jerk Turkey next.

Why You’ll Love This Recipe

• Caribbean Comfort Food: If you’re craving something creamy and a little indulgent, this pasta really hits the spot. The jerk chicken, pasta, and sauce come together for a cozy meal.
• Great for Family Meals: Bring the whole platter to the table and let everyone help themselves. You can toss the pasta and sauce together, then add the chicken, parmesan, and scallions right before serving so it feels a little special.
• Juicy Jerk Chicken in Every Bite: Roasting the chicken thighs keeps them tender and juicy, and the pan drippings add even more flavor when they get tossed back into the pasta.

The Origins of Rasta Pasta

Rasta pasta traces back to Footprints Cafe, a Caribbean restaurant that helped bring the dish to wider attention in New York. Cooks often make it with bell peppers in red, green, and yellow, colors tied to Rastafari and Rastafarian culture. Over time, the dish spread through Caribbean restaurants and home kitchens, where people pair it with jerk chicken, shrimp, or vegetables.

The name has also sparked debate because traditional Rastafarian cooking follows an Ital way of eating. Ital food focuses on natural ingredients from the earth and generally avoids meat, dairy, heavily processed foods, and sometimes even salt or oil. In my cookbook Caribbean Paleo, I share a recipe called Island Pasta that reflects those principles more closely and shows how a dish like this might look when prepared with Ital inspiration.

Ingredients for Jerk Chicken Pasta

This jerk chicken pasta comes together with a handful of simple ingredients that work really well together.

• Penne Pasta: I like using penne because the ridges and hollow center hold onto the creamy sauce so every bite picks up the peppers and chicken.
• Boneless Skinless Chicken Thighs: Chicken thighs stay tender and juicy as they roast and absorb the jerk seasoning really well.
• Extra Virgin Olive Oil and Butter: These create the base for cooking the chicken and sautéing the vegetables while adding richness to the sauce.
• Jerk Seasoning and Salt: The jerk seasoning brings the signature warm spices to the dish while a little salt helps balance the flavors as everything cooks.
• Yellow Onion, Garlic, and Bell Peppers: These aromatics build the flavor of the sauce and add sweetness, color, and texture to the pasta.
• Heavy Cream and Parmesan Cheese: Together they create the creamy, cheesy sauce that coats the pasta and ties the whole dish together.
• Nutmeg: A small amount of freshly grated nutmeg deepens the flavor of the cream sauce without overpowering it.
• Scallions: Sliced scallions add a fresh finish and a little color right before serving.

See recipe card for quantities.

How to Make Jerk Chicken Pasta

Cook the Pasta

Start by bringing a large pot of generously salted water to a boil. Add the penne and cook according to the package directions until al dente, since the pasta will finish cooking later in the sauce. Drain the pasta and set it aside, reserving about ½ cup of the pasta water.

Season the Chicken

Add the chicken thighs to a bowl along with 2 tablespoons of olive oil, most of the jerk seasoning, and half of the salt. Toss everything together until the chicken is well coated. Then let it sit for about 10 to 15 minutes so the seasoning has time to soak in.

Roast the Chicken

Preheat the oven to 450°F and arrange the chicken on a greased baking sheet. Roast until the chicken is golden and cooked through, about 15 minutes, or until the internal temperature reaches 165°F.

Sauté the Vegetables

While the chicken cooks, heat a large skillet over medium heat and add the remaining olive oil and butter. Once the butter melts, add the onions and cook until they soften and the edges begin to brown. Stir in the garlic, bell peppers, and the remaining salt, then cook for another 2 to 3 minutes to bring the flavors together.

Make the Cream Sauce

Pour in the heavy cream and grate the nutmeg directly into the pan, stirring to combine. Add most of the parmesan cheese, reserving a little for finishing the dish, and stir until the cheese melts into the sauce.

Toss Your Pasta

Add the cooked pasta to the skillet and toss until it’s fully coated in the sauce. If the sauce feels too thick, pour in a splash of the reserved pasta water to loosen it. Let the pasta simmer in the sauce for about 5 minutes so everything comes together.

Slice the Chicken

Remove the roasted chicken from the oven and slice it into strips. Return the sliced chicken to the baking sheet and toss it in the pan drippings so every piece stays juicy and flavorful.

Bring Everything Together for Jerk Chicken Pasta

Add the chicken and all of the pan drippings to the pasta along with the remaining parmesan cheese. Toss gently until the chicken spreads evenly and the pasta is coated in the creamy sauce. Finish with sliced scallions before serving.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. When ready to reheat, warm the pasta gently in a skillet over medium heat with a splash of cream, milk, or water to loosen the sauce as it heats through. You can also microwave it in short intervals, stirring in between so the sauce stays creamy.

Tips for the Best Jerk Chicken Pasta

• Don’t overcook the pasta. Cook the penne just until al dente since it will continue to cook when it simmers in the sauce. This helps the pasta keep its shape and prevents it from becoming too soft once everything is combined.
• Let the chicken sit with the jerk seasoning. Giving the chicken 10 to 15 minutes to rest with the seasoning allows the spices to soak in before roasting. Even a short marinating time makes a noticeable difference in flavor.
• Roast the chicken instead of cooking it in the sauce. Roasting helps the chicken thighs stay juicy while developing a little color on the outside. The pan drippings also add extra flavor when they’re tossed back into the pasta.
• Reserve some pasta water. A splash of the starchy pasta water can help loosen the sauce if it becomes too thick. It also helps the sauce cling to the pasta more evenly.
• Add the parmesan gradually. Stir most of the cheese into the sauce so it melts smoothly, then save a little for finishing the dish. Adding it in stages keeps the sauce creamy and gives the final dish a nice cheesy finish.

Jerk Chicken Pasta Recipe Variations

• Types of Pasta: Penne works well because the ridges hold onto the creamy sauce, but other pasta shapes can work too. Fettuccine is another good option if you prefer long noodles that coat nicely in the sauce.
• Make It Gluten Free: Swap the penne for your favorite gluten free pasta. Chickpea pasta, rice pasta, or another gluten free option all work well and still hold the sauce nicely.
• Use Rotisserie Chicken: For a quicker version, use a rotisserie chicken instead of roasting the thighs. Slice the breast or shred the whole chicken and add it to the sauce when you’re ready to combine everything.
• Try Shrimp Instead: Shrimp is another great protein option for this dish. Season the shrimp with jerk seasoning and sauté it quickly in a skillet until just cooked through before tossing it with the pasta.

Frequently Asked Questions