Creamy Jerk Chicken Pasta

Jerk chicken rasta pasta being tossed together in a large pot with peppers and creamy sauce.

Creamy Jerk Chicken Pasta

Creamy jerk chicken pasta combines tender jerk seasoned chicken, bell peppers, and pasta tossed in a rich sauce. It’s a comforting dinner that turns jerk chicken into a satisfying pasta dish.

Course Main Dish

Cuisine Caribbean

Keyword how to make jerk chicken pasta, jerk chicken pasta, jerk chicken with pasta, what is rasta pasta

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 909kcal

Equipment

Large Pot
Colander
Mixing Bowl
Baking Sheet
Large Skillet
cutting board
Chef’s knife
Wooden spoon or spatula
Box grater or microplane

Ingredients

16 oz Penne Pasta
1 1/2 lb Boneless Skinless Chicken Thighs
3 tbsp Extra Virgin Olive Oil (divided)
1/2 Cup Jerk Seasoning (divided)
1 tsp salt (divided)
1 tbsp Butter
1 small yellow onion (sliced)
4 cloves garlic (minced)
1 red bell pepper (sliced)
1 yellow bell pepper (sliced)
1 yellow bell pepper (sliced)
1 1/2 cup heavy cream
2 cups Parmesan Cheese (shaved)
1 tsp nutmeg (freshly grated)
2 Scallions (thinly sliced)

Instructions

Bring a large pot of generously salted water to a boil. Add the penne and cook according to the package instructions until al dente, as the pasta will continue to cook when combined with the chicken and sauce. Drain and set aside, reserving about 1/2 cup of the pasta water for the sauce.
In a bowl add the chicken, 2 tablespoons of olive oil, the jerk seasoning and 1/2 teaspoon of salt. Toss until fully coated. Then rest for 10-15 minutes or longer if time allows.
When ready to cook, preheat the oven to 450 °F. Place the marinated chicken on a greased baking sheet and roast for about 15 minutes or until the chicken is golden brown and reaches an internal temperature of 165°F.
While the chicken cooks, heat a large skillet over medium heat. When hot, add the remaining olive oil and the butter. Add the onions and cook until translucent and lightly browned edges, about 2 minutes. Then add the minced garlic, the bell peppers and the remaining salt and cook for another 2-3 minutes to bring the flavors together.
Add the heavy cream, the freshly grated nutmeg and stir to combine. Then stir in the shaved Parmesan cheese, reserving about 1/2 a cup.
Add the cooked pasta to the sauce and toss until well coated. If needed add a bit of reserved pasta water to thin out the sauce. Simmer the pasta in the sauce for about 5 minutes to allow the flavors to blend.
Remove the chicken from the baking sheet and cut into strips. Return the sliced chicken to the baking sheet and toss with the pan drippings to coat.
Add the sliced chicken, all of the pan drippings and the remaining shaved Parmesan cheese to the pasta. Gently toss to combine until the chicken is well distributed and everything is coated. Garnish with scallions before serving.

Notes

To save time, you can use rotisserie chicken breasts instead of boneless chicken thighs. Remove the breasts from the rotisserie chicken and slice into strips. Add the chicken to the sauce after the bell peppers, followed by the jerk seasoning, then continue with the written recipe.
If serving family style, you can plate up the pasta before adding the chicken then top with the sliced chicken and shaved Parmesan and toss together at the table before serving.

Nutrition