Creamy Jerk Chicken Pasta
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This Creamy Jerk Chicken Pasta is a total game-changer! Think spicy, succulent chicken and a dreamy, creamy sauce all tossed with pasta. It’s comfort food with a kick, and it’s on the table in just 45 minutes.
This Creamy Jerk Chicken Pasta is a favorite weeknight dinner at my house. The spicy, juicy jerk chicken perfectly balances the rich, creamy sauce, all tossed with al dente pasta. It’s easy to make, bursting with flavor, and sure to impress everyone at the table.
Before You Start
- Prep Ingredients: Chop your onions, garlic, and mushrooms before you start cooking. Having everything ready makes the cooking process smoother and faster.
- Reserve Pasta Water: Before draining your pasta, save a cup of the pasta water. This starchy water helps adjust the sauce consistency perfectly if it gets too thick.
- Don’t Overcrowd the Pan: When cooking the chicken, make sure not to overcrowd the skillet. Cooking in batches ensures a nice char and even cooking.
- Simmer the Sauce: Allow the sauce to simmer for a few minutes to let the flavors meld together and thicken. This makes for a richer, more flavorful sauce.
- Adjust Spice Level: Feel free to adjust the amount of jerk seasoning to suit your spice preference. Start with less and add more if you like it spicier.
Ingredients You’ll Need
- Chicken Thighs: I like to use boneless, skinless chicken thighs because they stay juicy and flavorful when cooked. You can use chicken breasts if you want, but they might be slightly drier.
- Jerk Seasoning: You can use store-bought or make your own using my recipe.
- Olive Oil: You’ll need a bit of olive oil to cook the chicken in. Opt for a good quality, if possible.
- Pasta: I used pipe rigate which is like these big elbow macaroni, but you can use any small-shaped pasta like rigatoni or fusilli.
- Onion, Garlic, and Mushrooms: These aromatics build the flavor base for our sauce. Onions add sweetness, garlic brings a fragrant note, and mushrooms provide a meaty texture.
- Tomato Paste: Adds depth and a slight sweetness to the sauce. It also helps thicken it.
- Chicken Broth: Use low-sodium broth to control the saltiness.
- Heavy Cream: Makes the sauce rich and creamy.
- Coconut Milk: Adds a subtle sweetness and enhances the creamy texture of the sauce. If you prefer, use more heavy cream instead.
- Parmesan Cheese: Melts into the sauce, adding a salty, nutty flavor.
Bring a large pot of salted water to a boil. Cook 12 ounces of pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set it aside. Tip: Reserving pasta water helps adjust the sauce consistency later.
Coat 1 pound of boneless, skinless chicken thighs evenly with 3 tablespoons of jerk seasoning. Make sure to coat them evenly on both sides.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook for about 5-7 minutes on each side, until the chicken is fully cooked and has a nice char. Remove from the skillet and set aside. Once slightly cooled, slice the chicken into strips.
In the same skillet used for the chicken, add a little more olive oil if needed. Add 1 finely chopped small onion and cook until translucent, about 3-4 minutes. Add 3 minced garlic cloves and 1 cup of sliced mushrooms, and sauté for another 2-3 minutes until fragrant and the mushrooms are softened.
Tip: Sautéing the onions and garlic first builds a flavorful base for the sauce.
Stir in 1 tablespoon of jerk seasoning and 1 tablespoon of tomato paste. Cook for 1-2 minutes, allowing the tomato paste to deepen in color. Pour in ½ cup low sodium chicken broth, 1 cup heavy cream, and 1 cup coconut milk. Bring to a simmer, stirring occasionally. Let the sauce cook and reduce for about 5-7 minutes until it thickens slightly.
Tip: Letting the sauce simmer allows the flavors to meld together beautifully.
Stir in 1 cup grated Parmesan cheese until melted and well combined. Season with salt and pepper to taste. Add the cooked pasta to the skillet with the sauce, tossing to coat the noodles evenly. If the sauce is too thick, add some of the reserved pasta water until you reach your desired consistency.
Add the sliced jerk chicken back to the skillet, tossing gently to combine. Garnish with ¼ cup chopped fresh parsley and serve immediately.
Tip: Adding pasta water helps the sauce cling to the noodles.
How To Serve
Creamy Jerk Chicken Pasta pairs wonderfully with a variety of sides to create a complete and satisfying meal. Here are some ideas to complement your pasta:
Easy Garlic Bread
Easy Cornbread Recipe
Easy Tossed Salad
Caesar Salad Recipe
Frequently Asked Questions
How do I store leftovers?
Store any leftover Creamy Jerk Chicken Pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of chicken broth or cream to loosen the sauce.
Can I freeze Creamy Jerk Chicken Pasta?
Yes, you can freeze it! Place the cooled pasta in a freezer-safe container or bag and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
How do I reheat frozen pasta?
Thaw the pasta in the refrigerator overnight. Reheat in a skillet over medium heat, adding a bit of chicken broth or cream to help revive the sauce’s creamy texture.
Can I add more vegetables to this dish?
Definitely! Bell peppers, spinach, or zucchini would be great additions. Sauté them with the onions and mushrooms to incorporate them into the sauce.
More Delicious Pasta Recipes
- Garlic Noodles
- California Spaghetti Salad
- Dill Pickle Pasta Salad
- Mushroom Boursin Pasta
- Summer Pasta Primavera
- Caramelized Onion Pasta
- Chicken Riggies
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Creamy Jerk Chicken Pasta
Video
Ingredients
For the Jerk Chicken:
- 1 pound chicken thighs (boneless and skinless)
- 3 tablespoons jerk seasoning
- 2 tablespoons olive oil
For the Pasta:
- 12 ounces pasta (such as penne or any small shaped pasta)
- 2 tablespoons olive oil
- 1 small onion (finely chopped)
- 3 cloves garlic (minced)
- 1 cup mushrooms (sliced)
- 1 tablespoon jerk seasoning
- 1 tablespoon tomato paste
- ½ cup chicken broth (low sodium)
- 1 cup heavy cream
- 1 cup coconut milk
- 1 cup Parmesan cheese (grated )
- salt and pepper (to taste)
- ¼ cup fresh parsley (chopped (for garnish))
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
- Coat the chicken thighs evenly with the jerk seasoning.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook for about 5-7 minutes on each side, until the chicken is fully cooked and has a nice char. Remove from the skillet and set aside. Once slightly cooled, slice the chicken into strips.
- In the same skillet used for the chicken, add a little more olive oil if needed. Add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and mushrooms, and sauté for another 2-3 minutes until fragrant and the mushrooms are softened.
- Stir in the additional jerk seasoning and tomato paste. Cook for 1-2 minutes, allowing the tomato paste to deepen in color. Pour in the chicken broth, heavy cream, and coconut milk. Bring to a simmer, stirring occasionally. Let the sauce cook and reduce for about 5-7 minutes until it thickens slightly.
- Stir in the grated Parmesan cheese until melted and well combined. Season with salt and pepper to taste. Add the cooked pasta to the skillet with the sauce, tossing to coat the noodles evenly. If the sauce is too thick, add some of the reserved pasta water until you reach your desired consistency.
- Add the sliced jerk chicken back to the skillet, tossing gently to combine. Garnish with chopped fresh parsley and serve immediately.
Notes
- Use boneless, skinless chicken thighs or substitute with chicken breasts if preferred.
- Adjust the amount of jerk seasoning to suit your spice preference.
- Reserve 1 cup of pasta water to help adjust the sauce consistency if needed.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- Reheat gently in a skillet over medium heat, adding a splash of chicken broth or cream to revive the sauce.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
