Go Back
–+ servings
showing how to make jerk chicken pasta (Rasta pasta) by adding chicken to top of pasta with bell peppers
Print Pin

Jerk Chicken Pasta

Jerk Chicken Pasta will spice up your weeknight dinner routine with its creamy, cheesy, spicy, full throttle blend of flavor!  To make this chicken pasta recipe, chicken fillets are pounded thin so they’re incredibly tender, coated in aromatic, earthy, spicy, smoky, jerk seasoning then pan seared to create melt-in-your-mouth Caribbean-style blackened chicken. The luxurious pasta sauce is infused with jerk seasoning, fresh garlic, red onions, bell peppers and salty Parmesan, all brightened with a kiss of lime. Toss everything together and serve it alongside apple salad and sweet cornbread for a new favorite dizzyingly delicious dinner!
Course Main Course, Main Dish
Cuisine Tropical
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings

Ingredients

CHICKEN

  • 2 medium chicken breasts
  • 1 tablespoon jerk seasoning <<click for recipe or use store-bought
  • 2 tablespoons olive oil + more for drizzling
  • 2 tablespoons butter (salted or unsalted)

PASTA

  • 1 pound cavatappi or penne
  • 1/2 red onion, thinly sliced, then halved
  • 3 bell peppers, thinly sliced (preferably red, yellow, orange)
  • 4-6 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1 teaspoon jerk seasoning <<click for recipe or use store-bought
  • 2 1/2 cups low sodium chicken broth
  • 1 ½ cups half and half (or milk whisked with 1 TBS cornstarch, or evaporated milk mixed with 2 tsps. cornstarch)
  • 1 ½ teaspoons chicken bouillon (granulated, crushed cubes or Better Than Bouillon)
  • salt, pepper, cayenne to taste
  • 1 cup freshly shredded sharp cheddar
  • 1/2 cup freshly grated Parmesan
  • 1 tablespoon lime juice

OPTIONAL GARNISHES

  • freshly grated Parmesan cheese
  • fresh parsley
  • lime juice

Instructions

  • Make cutlets: Slice the chicken through the equator to create 4 fillets. Cover the fillets with plastic wrap and pound to an even thickness using a meat mallet or the side of a can. Dab the chicken dry with paper towels.
  • Season chicken: Lightly rub the chicken with a drizzle of olive oil then season all sides with 1 tablespoon jerk seasoning. Let the chicken rest while you prep the rest of the ingredients.
  • Cook pasta: Cook pasta in heavily salted water just until al dente. Reserve ½ cup pasta water before draining. Drain, rinse and toss pasta with a drizzle of olive oil; set aside.
  • Cook chicken: Melt 2 tablespoons butter in 2 tablespoons oil in a large, heavy bottom saucepan (I love my pictured braiser) over medium-high heat. Once hot, add chicken and cook for 4-5 minutes per side until golden and cooked to 160 degrees on an instant read thermometer. Transfer chicken to a cutting board and loosely tent with foil; don’t wipe out the skillet. Wait at least 5 minutes before slicing or chopping the chicken.
  • Sauté onions and peppers: Add onion, bell peppers and 1 teaspoon jerk seasoning to the chicken drippings and cook for 2 minutes over medium-high heat. Add garlic, and sauté for 30 seconds.
  • Make sauce: Sprinkle in the flour and cook for 1 additional minute. Reduce heat to low, then slowly whisk in chicken broth, followed by the half and half (or milk/cornstarch). Stir in the chicken bouillon. Increase heat to medium-high and bring the sauce to a simmer until thickened, stirring often.
  • Add cheeses: Reduce heat to low. Working in batches, stir in the cheddar until melted, followed by Parmesan cheese until melted. You may need to cook for 1-2 minutes on low for the cheeses to completely melt. Stir in the lime juice.
  • Combine and season: Chop or slice the chicken and stir it into the sauce followed by the pasta. Season with salt, pepper and cayenne pepper to taste - this will make the pasta come alive! The amount will vary depending on the brand of jerk seasoning used and personal preference. I add ½ teaspoon pepper, 3/4 teaspoon salt and 1/4 teaspoon cayenne. Garnish with freshly grated Parmesan Cheese, fresh parsley and lime juice (optional).

Video

Notes

  • Spice level: I left wiggle room in this recipe so you can season to taste.  As written, without adding additional pepper or cayenne, it should be medium (but can vary depending on brand of jerk seasoning).  To make it milder, reduce the jerk seasoning on the chicken.  To make it spicier, crank up the cayenne pepper.
  • Chicken bouillon: You may use granulated chicken bouillon, crushed bouillon cubes, or better than bouillon. Add the bouillon to the sauce dry, do not dissolve it into water first.  If using cubes, crush before adding to the sauce.
  • Half and half: This is half milk and half heavy cream, so feel free to make your own! See substitutions below.
  • Make it dairy free: Use regular coconut milk (not light) in place of the half and half or swap in cashew or oat milk whisked with 2 teaspoons cornstarch.
  • Make it gluten free: Swap the flour for your favorite gluten free flour and use your favorite gluten free pasta. 
  • Make it lighter: Use olive oil in place of the butter and 1 cup milk whisked with 1 tablespoon of cornstarch OR 1 cup evaporated milk mixed with 2 teaspoons of cornstarch in place of the half and half.
  • Meal Prep:  The jerk seasoning can be mixed together and stored in an airtight container for up to 6 months.  The chicken can be sliced and seasoned, then stored in the refrigerator for up to one day.  The vegetables and cheeses can also be prepared and refrigerated ahead of time.