If you’re craving a dish that bursts with bold, vibrant flavors and creamy comfort all in one, look no further than this Caribbean Jerk Chicken Pasta (Creamy). This recipe delivers tender, spicy chicken infused with authentic jerk seasoning, tossed with perfectly cooked pasta and enveloped in a luscious, cheesy cream sauce. It’s a fantastic way to bring the taste of the Caribbean right to your dinner table, combining the zest and warmth of jerk spices with the indulgence of a creamy pasta that everyone will love.
What Sets This Recipe Apart
What makes this Caribbean Jerk Chicken Pasta (Creamy) truly special is its unique marriage of fiery Caribbean spices with a rich, creamy sauce. Unlike traditional jerk chicken dishes served with rice or bread, this recipe transforms the flavors into a hearty pasta meal that’s perfect for weeknight dinners or impressing guests. The use of fresh bell peppers and onion adds a pleasant crunch and sweetness, balancing the heat from the jerk seasoning. Plus, the creamy sauce made with heavy cream and shredded cheese creates a silky texture that clings to every bite, turning a simple pasta dinner into a vibrant, comforting feast.
The Essentials
- 8 oz pasta of your choice — penne, rigatoni, or fusilli work great for holding the creamy sauce.
- 2 chicken breasts, cut into bite-sized pieces — ensures quick cooking and easy eating.
- 2 tablespoons jerk seasoning — the star spice blend that packs heat, smokiness, and tropical flavor.
- 2 tablespoons olive oil — for sautéing and locking in moisture.
- 1/2 onion, diced — adds sweetness and depth.
- 3 cloves garlic, minced — gives a savory aromatic foundation.
- 1 bell pepper, sliced — brightens the dish with color and a subtle crunch.
- 1 cup heavy cream — creates a luscious, silky sauce.
- 1/2 cup chicken broth — thins the sauce slightly and enhances flavor.
- 1 cup shredded cheese — cheddar or a blend of your favorite cheeses for melty richness.
- Salt and pepper to taste — essential seasoning to balance flavors.
- Fresh cilantro or parsley for garnish — adds a fresh, herbaceous finish.
What’s in the Gear List
- Large pot — for boiling pasta.
- Large skillet or sauté pan — to cook the chicken and make the sauce.
- Wooden spoon or silicone spatula — for stirring without scratching your pans.
- Colander — to drain the pasta.
- Chef’s knife — for dicing onion, slicing bell pepper, and chopping chicken.
- Cutting board — a clean surface for prep.
- Measuring cups and spoons — to keep the ingredient ratios perfect.
Cook Caribbean Jerk Chicken Pasta (Creamy) Like This
Step 1: Prepare the Pasta
Bring a large pot of salted water to a boil. Add your 8 oz of pasta and cook according to package instructions until al dente. Drain and set aside, reserving about 1/4 cup of the pasta water.
Step 2: Season and Sear the Chicken
While the pasta cooks, toss your bite-sized chicken pieces with 2 tablespoons of jerk seasoning until evenly coated. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and slightly browned. Remove the chicken from the skillet and set aside.
Step 3: Sauté the Aromatics and Vegetables
In the same skillet, add the diced onion and minced garlic. Sauté for 2-3 minutes until softened and fragrant. Add the sliced bell pepper and cook for another 3-4 minutes until tender-crisp.
Step 4: Build the Creamy Sauce
Reduce the heat to medium-low. Pour in 1 cup of heavy cream and 1/2 cup of chicken broth, stirring to combine. Let the sauce simmer gently for 3-4 minutes until it starts to thicken.
Step 5: Add Cheese and Combine
Stir in 1 cup of shredded cheese until melted and smooth. Season with salt and pepper to taste. If the sauce is too thick, add a splash of reserved pasta water to loosen it up.
Step 6: Toss it All Together
Return the cooked chicken to the skillet and stir to coat with the creamy sauce. Add the drained pasta and toss everything together until well combined and heated through.
Step 7: Garnish and Serve
Transfer to serving plates, sprinkle with freshly chopped cilantro or parsley, and enjoy your Caribbean Jerk Chicken Pasta (Creamy) fresh and hot!
Seasonal Twists
- Summer: Add fresh diced mango or pineapple for a sweet tropical contrast.
- Fall: Incorporate sautéed butternut squash or sweet potatoes for a hearty touch.
- Winter: Swap bell peppers for roasted red peppers and add a pinch of smoked paprika for warmth.
- Spring: Toss in fresh peas or asparagus tips to brighten the dish.
Method to the Madness
This recipe balances layers of flavor and texture through a straightforward cooking method. First, pasta is boiled to al dente perfection, providing the foundation for the meal. The chicken, marinated in robust jerk seasoning, is pan-seared to seal in juices and create caramelized edges. Next, onions, garlic, and bell peppers are sautéed to build a fragrant and colorful base. The magic happens when heavy cream and chicken broth join in, simmering to form a velvety sauce. Cheese melts into this luscious blend, adding richness and a slight tang. The final toss brings everything together—spicy chicken, tender pasta, and creamy sauce mingle harmoniously. Fresh herbs finish the dish with brightness, making each bite an exciting fusion of creamy comfort and Caribbean zest.
Make-Ahead & Storage
You can prepare the chicken and sauce components up to two days in advance. Store them separately in airtight containers in the refrigerator. When ready to serve, gently reheat the sauce and chicken over low heat, adding a splash of broth or cream if needed to loosen the sauce. Cook fresh pasta or reheat pasta with the sauce combined in the skillet for best texture. Leftovers keep well for 2-3 days and are perfect for quick lunches or dinners. Avoid freezing the creamy sauce as it may separate upon thawing.
Top Questions & Answers
Can I use a different protein instead of chicken?
Absolutely! Shrimp or turkey breast are excellent alternatives. Just adjust cooking times accordingly to ensure your protein is cooked through but tender.
Is there a way to make this dish lighter?
Yes, you can substitute the heavy cream with half-and-half or a mixture of milk and Greek yogurt. Keep in mind the sauce may be less thick and creamy, but it will still be delicious.
How spicy is the jerk seasoning in this recipe?
The heat level depends on the jerk seasoning brand you choose. If you prefer milder spice, start with 1 tablespoon and add more to taste. For more heat, feel free to add chili flakes or hot sauce.
Can I prepare this gluten-free?
Definitely! Use your favorite gluten-free pasta, and ensure your jerk seasoning and broth are gluten-free. The rest of the ingredients are naturally gluten-free.
The Takeaway
In just under 30 minutes, you can bring a taste of the Caribbean to your kitchen with this Caribbean Jerk Chicken Pasta (Creamy). It’s a delightful fusion of spicy, smoky jerk chicken with the indulgence of a creamy, cheesy pasta sauce. The recipe is versatile, crowd-pleasing, and perfect for weeknight dinners or special occasions. Whether you’re a pasta lover, a fan of Caribbean flavors, or someone who craves a little heat balanced by creamy goodness, this dish ticks all the boxes. Don’t hesitate to customize with your favorite vegetables or tweak the spice level to make it truly your own. Serve it with a fresh sprinkle of herbs and watch it disappear from the table in no time!
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Caribbean Jerk Chicken Pasta (Creamy)
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add 8 oz of pasta and cook according to package instructions until al dente. Drain and set aside, reserving about 1/4 cup of the pasta water.
- Toss bite-sized chicken pieces with 2 tablespoons of jerk seasoning until evenly coated. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook chicken for 5-7 minutes, stirring occasionally, until cooked through and slightly browned. Remove chicken and set aside.
- In the same skillet, add diced onion and minced garlic. Sauté for 2-3 minutes until softened and fragrant. Add sliced bell pepper and cook for 3-4 minutes until tender-crisp.
- Reduce heat to medium-low. Pour in 1 cup heavy cream and 1/2 cup chicken broth, stirring to combine. Let sauce simmer gently for 3-4 minutes until it starts to thicken.
- Stir in 1 cup shredded cheese until melted and smooth. Season with salt and pepper to taste. If sauce is too thick, add a splash of reserved pasta water to loosen.
- Return cooked chicken to skillet and stir to coat with creamy sauce. Add drained pasta and toss everything together until well combined and heated through.
- Transfer to serving plates, sprinkle with freshly chopped cilantro or parsley, and serve hot.
Notes
- Prepare chicken and sauce up to two days ahead; store separately in airtight containers refrigerated.
- For a lighter sauce, substitute heavy cream with half-and-half or milk mixed with Greek yogurt.
- Add tropical fruits like mango or pineapple for a fresh summer twist.
- Use gluten-free pasta and ensure seasoning and broth are gluten-free to make this dish gluten-free.
- Leftovers keep well for 2-3 days; avoid freezing the creamy sauce to prevent separation.
