Highlight
Dig into comfort with a big twist—this chicken jerk pasta brings all the good Caribbean flavors in a creamy bite. Big jerk spice brings the heat, but it's mellowed with a dreamy rich sauce. There's a whole lot of protein, bright veggies, and all the colors, making any random weeknight feel a little bit special. Best part? Most of what you need is probably already in your kitchen. We add this to our meal rotation again and again—and for good reason.
The first time I served this up, it was for a homesick friend—she told me it beat out any restaurant version she'd tried hands down.
Dreamy Ingredients
- Bell peppers: bright, crunchy, and colorful—pick any hues you love
- Chicken breast: lean and packed with protein; good free-range chicken tastes best
- Cooking cream: makes that sauce extra silky—go full-fat for richness
- Salt and black pepper: essential for making everything pop—add to your taste
- Parmesan cheese: glues the sauce together with a salty, creamy hit; grate it fresh if you can
- Pasta: perfect base—use your favorite shape, bronze cut clings to sauce just right
- Onion: gives a mellow sweet push in the sauce—yellow is my top pick
- Jerk seasoning: kicks the whole flavor up; use homemade or your fave store brand
- Green onion: toss in for crispness and a pop of color; firm stalks work best
- Garlic: adds a deep, savory punch—chop it fresh for big flavor
- Olive oil: helps everything brown and brings a fruity layer—extra virgin if possible
- Unsalted butter: balances the spices and amps up the sauce—real butter, always
Simple Steps
- Finish Up and Plate:
- Once you’ve tossed everything together, pull the pan off the stove, spoon the pasta into bowls, and cover with leftover green onion and a big hit of parmesan. Serve it while it’s still super hot.
- Mix in the Pasta:
- Scoop pasta into the pan. Use tongs to get every piece covered in that sauce. Let it cook for a minute so the noodles soak it all up. Taste and throw in more seasoning if needed.
- Cheese Goes In:
- Shake in that parmesan and keep stirring until you’ve got a silky, dreamy sauce. Make sure the cheese melts right in.
- Make That Cream Sauce:
- Pour in your cream and a little pasta water (or chicken broth if you've got it). Add more jerk spice and, if you can handle the heat, diced scotch bonnet. Let everything bubble on low for a few minutes until it’s thick and the flavors come together.
- Toss in Your Veggies:
- Add bell peppers, half the green onion, and all your garlic. Stir it just until the peppers are bright and a bit crunchy still.
- Cook the Chicken:
- Drop your chicken into the pan. Sprinkle jerk seasoning, salt, and pepper. Stir until each piece is covered and seared, and cook until the chicken isn’t pink anymore inside.
- Start the Chicken Mix:
- While pasta’s boiling, heat the skillet with oil and butter on medium. Once the butter’s bubbling, add sliced onions. Keep stirring until soft and see-through. They’ll make your flavor base sweet.
- Get the Pasta Ready:
- Fill a big pot with water and lots of salt. Let it boil, toss in your pasta, and stir once. Cook till just shy of fully done (aim for a minute before the box says to stop). Save a mug of water from the pot and drain the rest out.
Highlight
Honestly, nothing beats the combo of jerk spices and colorful peppers. Every time this simmers, my kitchen smells incredible. Plus, my kids spin the pasta around and love every drop of sauce—they always finish off their bowls.
Storing Leftovers Made Easy
Put any pasta you don’t eat in a sealed container in the fridge—it’ll stay good for up to three days. If the sauce thickens up, add a splash of cream or water during reheating. Want to freeze? Just cool first, then stash in freezer-friendly containers for a month and rewarm on the stove when you need it.
Switching It Up
If jerk seasoning’s nowhere to be found, mix up your own with allspice, thyme, paprika, and chili powder. You can swap in shrimp, beef strips, or even crisp tofu if you want a meatless take. Out of peppers? Zucchini works, and any color bell pepper does the trick.
Serving Ideas
This pasta is pretty filling alone, but a fresh salad with some limey dressing is an awesome side. Toast up bread or serve garlic knots to soak up all that extra sauce. Want it prettier? Sprinkle chopped parsley or cilantro on top.
Taste of Two Worlds
This dish is the best of Jamaican and Italian comfort food. Jerk spices bring smoky, deep Caribbean warmth, while the creamy pasta leans Italian. Every bite layers new flavors and tells a bit of both stories.
Recipe FAQs
- → Can I use a different protein instead of chicken?
Definitely, swap in shrimp, salmon, crab pieces, pork, beef strips, or load it up with more veggies for a meat-free version.
- → How do I manage the heat from jerk seasoning?
If you don't like as much spice, cut back on jerk seasoning or try cayenne or red pepper flakes instead of scotch bonnet to tweak the kick.
- → Which type of pasta works best with this dish?
Fettuccine, rigatoni, penne, or any pasta that grabs onto sauce will be awesome here.
- → Can I make this meal ahead of time?
For sure, just cook up the pasta and sauce earlier, then mix and reheat when you're close to eating so it stays tasty.
- → What cheese alternatives can I use?
If you don't have parmesan, use cheddar, cream cheese for extra velvety sauce, or mozzarella for a mellower taste.