Jerk Pasta
Indulge in the bold, tropical flavors of this irresistible Jerk Pasta, a fusion of creamy pasta goodness and the smoky, spicy zest of Caribbean jerk seasoning. Tender strips of chicken are seared to perfection and tossed with sautéed bell peppers, onions, and garlic, creating a vibrant base for the luscious sauce made with heavy cream, Parmesan cheese, and a hint of diced tomatoes. The penne pasta absorbs the rich, flavorful sauce, while a sprinkle of fresh parsley adds an optional pop of freshness. With just 40 minutes from prep to plate, this one-pot wonder is perfect for weeknight dinners or impressing guests with its unique, comforting twist on classic Caribbean-inspired cuisine. Keywords: jerk pasta recipe, creamy Caribbean pasta, easy dinner ideas, jerk chicken pasta, spicy pasta dishes.
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Recipe Information
Ingredients
- 12 oz penne pasta
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons jerk seasoning
- 2 tablespoons olive oil
- 1 piece red bell pepper, sliced
- 1 piece green bell pepper, sliced
- 1 piece yellow onion, sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup diced tomatoes (canned)
- 1 cup chicken broth
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons parsley, chopped (optional garnish)
Instructions
Cook the penne pasta in a large pot of salted boiling water according to the package directions until al dente. Drain and set aside.
Slice the chicken breasts into thin strips and coat them evenly with 1 tablespoon of jerk seasoning.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the seasoned chicken strips and cook for about 5 minutes, or until golden brown and fully cooked. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced red bell pepper, green bell pepper, and onion, and sauté for 4-5 minutes until softened.
Add the minced garlic to the skillet and sauté for an additional 30 seconds until fragrant.
Reduce the heat to medium. Stir in the diced tomatoes, chicken broth, and heavy cream. Add the remaining 1 tablespoon of jerk seasoning, salt, and black pepper. Stir well to combine and simmer for 5 minutes.
Add the grated Parmesan cheese to the sauce, stirring until fully melted and the sauce is creamy.
Return the cooked chicken to the skillet, along with the cooked penne pasta. Toss everything together until the pasta and chicken are evenly coated in the sauce.
Cook for an additional 2-3 minutes to heat everything through.
Serve the jerk pasta hot, garnished with chopped parsley if desired.
Nutrition Facts
Calories |
668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 1969 mg | 86% | |
| Total Carbohydrate | 44.9 g | 16% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 14.1 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 272 mg | 21% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 645 mg | 14% | |
*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.
