Creamy Jerk Chicken Pasta
Creamy Jerk Chicken Pasta combines spicy jerk chicken with a rich, creamy sauce and tender pasta. This flavorful dish is perfect for a quick and satisfying weeknight dinner. It's easy to make and sure to impress with its bold taste.
Servings: 4
Calories: 1.044kcal
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)
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.
Video
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
Serving: 1serving | Calories: 1.044kcal | Carbohydrates: 73g | Protein: 49g | Fat: 64g | Saturated Fat: 33g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 0.1g | Cholesterol: 263mg | Sodium: 719mg | Potassium: 1.043mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3.899IU | Vitamin C: 9mg | Calcium: 429mg | Iron: 7mg
