Jerk Chicken Pasta Recipe
Spicy, smoky, and packed with flavor—welcome to the world of Jerk Chicken Pasta. This isn’t your average pasta night.
With bold Jamaican jerk seasoning, tender chicken, and a creamy sauce that ties everything together, every bite is a punch of flavor.
The beauty of this dish is its balance. The heat from the jerk spices is perfectly mellowed by the creamy sauce, making each forkful a delightful combination of bold and smooth.
Whether you’re a fan of spicy dishes or just looking to switch up your dinner routine, Jerk Chicken Pasta hits the mark.
Not only is it packed with flavor, but it’s also a quick and easy meal to whip up on busy weeknights.
Tossed with al dente pasta and topped with fresh herbs, it’s a comforting yet exciting dish that keeps everyone coming back for more.
Ready to spice up your dinner plans? This recipe is here to deliver the heat—and the flavor.
What You’ll Need:
For the chicken:
● 2 boneless, skinless chicken breasts
● 2 tbsp jerk seasoning (store-bought or homemade, we’re not judging)
● 1 tbsp olive oil
For the pasta:
● 12 oz fusilli
● 1 tbsp olive oil
● 3 garlic cloves, minced
● 1 red pepper, thinly sliced
● 1 cup heavy cream
● 1 cup chicken broth
● 1/2 cup grated Parmesan cheese
● 1/2 tsp smoked paprika
● 1/4 tsp cayenne pepper (optional, for extra heat)
● Salt and pepper to taste
● Fresh parsley or green onions for garnish
Instructions
1. Spice Up the Chicken:
Rub the chicken breasts all over with the jerk seasoning. (Be generous—it’s not the time to hold back!)
Let it sit for 10 minutes while you get the pasta water going.
2. Cook the Pasta:
Boil your fusilli in salted water until al dente. Reserve 1/2 cup of that magical starchy pasta water before draining.
3. Sear the Chicken:
Heat olive oil in a skillet over medium heat. Add the chicken and cook 6–8 minutes per side until beautifully charred and cooked through.
(Don’t rush—those dark bits are flavor.) Let it rest for 5 minutes, then slice into strips.
4. Make the Sauce:
In the same skillet, add a touch more oil if needed. Sauté the garlic and red pepper until fragrant and slightly softened (don’t let the garlic burn, we’re not making bitter sauce).
Stir in the chicken broth, heavy cream, Parmesan, smoked paprika, and cayenne.
Simmer for a few minutes until it thickens slightly. Adjust the seasoning with salt and pepper.
5. Bring It Together:
Toss the cooked fusilli into the sauce, adding a splash of reserved pasta water if it feels too thick. Stir until every piece is coated in creamy goodness.
6. Assemble:
Plate the pasta and place the sliced jerk chicken on top like the star it is. Garnish with parsley or green onions for a fresh pop of color.
Genius Tips for Success:
● Don’t Skimp on the Jerk: The seasoning is the personality of this dish. More is more.
● Customize the Heat: If you’re feeling brave, double the cayenne or add a touch of scotch bonnet pepper to the sauce.
● Rest Your Chicken: Letting it sit after cooking keeps it juicy. (No one likes dry chicken.)
● Extra Garnish Game: A squeeze of lime over the top takes it to another level.
Serve it up and watch this dish disappear faster than you can say “jerk chicken pasta.”
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