Jerk Chicken and Pasta
Spice up your dinner routine with this bold and creamy Jerk Chicken and Pasta recipe! Marinated boneless chicken thighs coated in aromatic jerk seasoning are perfectly seared and tossed with tender penne pasta in a luscious, Parmesan-infused cream sauce. Colorful bell peppers, onions, and garlic add a vibrant, fresh sweetness, balancing the dish's spiciness. With a hint of heat and a rich, velvety texture, this fusion of Caribbean-inspired flavors and classic pasta comfort is guaranteed to delight your taste buds. Ready in under an hour and perfect for weeknight dinners or casual entertaining, this dish is a crowd-pleaser that brings both creaminess and spice to the table. Garnish with scallions for a burst of freshness and serve it up hot for a meal that’s as visually appealing as it is delicious! Keywords: jerk chicken, creamy pasta, Caribbean flavors, spicy chicken pasta, weeknight dinner, easy pasta recipes.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 3 tablespoons jerk seasoning
- 3 tablespoons olive oil
- 12 ounces penne pasta
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup parmesan cheese, grated
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 scallions, sliced for garnish
Instructions
Place the chicken thighs in a large mixing bowl. Add 2 tablespoons of jerk seasoning and 1 tablespoon of olive oil. Toss to coat the chicken evenly. Let it marinate for 15 minutes.
Cook the penne pasta in a large pot of salted boiling water according to package instructions. Drain and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated chicken thighs and cook for 4-5 minutes per side or until browned and fully cooked. Remove from the skillet, set on a plate to rest, and slice into strips once slightly cooled.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the sliced bell peppers, onion, and garlic. Sauté for 4-5 minutes until the vegetables are tender.
Reduce the heat to medium-low. Pour in the chicken broth and heavy cream, stirring to combine. Let the mixture simmer for 2-3 minutes.
Stir in the cooked pasta, grated parmesan cheese, and the remaining 1 tablespoon of jerk seasoning. Mix well to coat the pasta with the sauce.
Add the sliced jerk chicken back into the skillet. Gently toss to combine everything and let it heat through for 2-3 minutes.
Season with salt and black pepper to taste. Garnish with sliced scallions for a fresh, colorful touch.
Serve hot and enjoy your flavorful Jerk Chicken and Pasta!
Nutrition Facts
Calories |
3804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.7 g | 260% | |
| Saturated Fat | 84.2 g | 421% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 887 mg | 296% | |
| Sodium | 9891 mg | 430% | |
| Total Carbohydrate | 323.2 g | 118% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 58.4 g | ||
| Protein | 200.2 g | 400% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1044 mg | 80% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 2636 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
