Jerk Chicken and Pasta Recipe: A Perfect Fusion of Spice and Creaminess
If you’re looking for a unique fusion of spicy, savory, and creamy flavors, this Jerk Chicken and Pasta recipe is a must-try. It’s the perfect balance of fiery jerk spices and a creamy, rich pasta sauce that will leave your taste buds tingling with delight. The combination of the bold, aromatic jerk seasoning with tender chicken and velvety pasta sauce creates a restaurant-quality meal that you can easily recreate at home.
This recipe offers layers of flavor, starting with a homemade jerk spice mix and ending with a smooth, slightly tangy cream sauce that ties everything together. Let’s dive into the ingredients and instructions to bring this amazing dish to life!
Ingredients for Jerk Chicken and Pasta
For the Jerk Spice Mix (Divided):
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper (adjust to ½ teaspoon for a milder version)
- 1 teaspoon salt
- ½ teaspoon allspice
- ½ teaspoon dried thyme
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
For the Chicken and Pasta:
- 4 boneless, skinless chicken breast halves
- 1 (12 oz) package penne pasta
- 1 ½ tablespoon olive oil (divided)
- 2 garlic cloves, minced
- ½ red bell pepper, julienned
- 1 cup chicken stock
- ½ cup dry white wine
- Juice of ½ lime
- ⅓ cup chopped cilantro
- ½ cup whipping cream
Instruction
1. Prepare the Jerk Spice Mix
- In a small bowl, combine all the ingredients for the jerk spice mix until well mixed. This blend of spices is where the magic happens! The sweet brown sugar balances the heat from cayenne and allspice, while cinnamon and nutmeg provide warmth and depth.
- Once the spice mix is ready, divide it in half. You will use one half for seasoning the chicken and the other half for flavoring the pasta sauce.
2. Marinate the Chicken
- Take your boneless, skinless chicken breasts and generously sprinkle them on both sides with half of the jerk spice mix.
- Marinate the chicken in the refrigerator for at least 1 hour, allowing the flavors to deeply infuse into the meat. If you have more time, letting it marinate overnight will enhance the flavor even more.
3. Cook the Chicken
- Heat 1 tablespoon of olive oil in a large cast-iron skillet over medium heat. Once hot, add the marinated chicken breasts and cook until they are golden brown and fully cooked through. This should take about 3-4 minutes per side, depending on the thickness of the chicken breasts.
- After the chicken is cooked, set it aside to rest.
4. Prepare the Pasta
- While the chicken is cooking, prepare the penne pasta according to the package instructions. Cook until al dente, then drain and set aside.
5. Make the Sauce
- In the same skillet, heat the remaining ½ tablespoon of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Stir in the chicken stock, white wine, lime juice, chopped cilantro, and the reserved half of the jerk spice mix. Bring the mixture to a boil and let it cook for about 3 minutes to reduce slightly and intensify the flavors.
- Lower the heat to a simmer and slowly pour in the whipping cream. Stir well to combine the ingredients. Make sure the sauce doesn’t come back to a boil—just let it simmer gently until it thickens slightly.
6. Combine the Pasta and Sauce
- Add the cooked penne pasta to the skillet, tossing it in the creamy jerk sauce until fully coated.
7. Finish the Dish
- Slice the reserved chicken breasts into strips and stir them into the pasta mixture along with the julienned red bell pepper. Allow everything to cook together for another 2-3 minutes, just until the chicken is warmed through and the peppers are tender but still slightly crisp.
8. Serve and Enjoy
- Once everything is heated through, remove the skillet from the heat and serve the Jerk Chicken and Pasta immediately. Garnish with extra chopped cilantro for a pop of freshness.
