Jamaican Style Chicken Pasta: Creamy Jerk Penne
The success of this jamaican style chicken pasta depends on the Jamaican jerk seasoning. Choose a blend that lists pimento and scotch bonnet peppers near the top of the ingredients. Avoid any pre-mixed powders that rely heavily on sugar or artificial fillers, as these mute the heat. Ensure the seasoning is fresh to provide the punchy, aromatic base the chicken requires.
You will combine 450 g (1 lb) of chicken breast with vibrant bell peppers in a sauce made from 170 ml (3/4 cup) heavy cream and 120 ml (1/2 cup) chicken broth. Toss this mixture with 340 g (12 oz) of penne pasta. The result is a dish where the heat of the Caribbean meets the richness of melted cheddar cheese. Squeeze fresh lime wedges over the top to cut through the cream and brighten the final flavour.
Jamaican Style Chicken Pasta: Creamy Jerk Penne
Recipe cardIngredients
Watch how it's made
Instructions
-
Season the chicken
Toss the chicken pieces with Jamaican jerk seasoning and a pinch of salt in a medium bowl. Ensure every piece is evenly coated to distribute the heat. Set this aside while you prepare your pan.
-
Brown the meat
Heat 1 tablespoon of olive oil in a large skillet over medium‑high heat. Cook the chicken for 6‑7 minutes, stirring occasionally, until the meat is golden brown and no longer pink. Transfer the chicken to a plate to prevent it from overcooking.
-
Sauté the vegetables
Add the remaining tablespoon of oil to the skillet. Sauté the onion for 2‑3 minutes until translucent, then stir in the peppers, garlic, and ginger. Cook for 4‑5 minutes until the peppers soften and release their aroma.
-
Simmer the sauce
Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer for 2 minutes to allow the sauce to thicken slightly. Stir in the shredded cheddar until melted and smooth, then season with salt and pepper.
-
Cook the pasta
Boil a large pot of salted water. Cook the penne for 8‑10 minutes until al dente. Reserve 1 cup of the starchy pasta water before draining, as this liquid helps emulsify the sauce.
-
Combine the ingredients
Return the chicken to the skillet and add the drained pasta. Toss everything together to coat the noodles in the creamy jerk sauce. If the sauce is too thick, stir in the reserved pasta water a tablespoon at a time.
-
Finish and serve
Reduce the heat to low and stir for 2 minutes to ensure the dish is heated through. Plate the pasta and sprinkle with chopped cilantro. Serve with lime wedges to cut through the richness of the dairy.
Watch the sauce as you add the cheese. If the heat is too high, the dairy may split, creating an oily texture rather than a smooth cream. Keep the heat low and stir constantly to ensure the cheddar incorporates fully into the sauce.
Jamaican jerk seasoning
Substitute with a blend of allspice, thyme, cinnamon, and cayenne if you lack a pre-made mix. This ensures the signature warm, piquant flavour of the Caribbean. Do not omit the allspice, as it provides the essential aromatic base that defines the Jamaican style of this dish.
Storing and reheating
Place leftovers in an airtight container and refrigerate after two hours at room temperature. For freezing, use a freezer-safe container for up to 2 days. Thaw in the refrigerator overnight. Reheat gently on low heat and add a splash of pasta water to loosen the thickened creamy sauce.
What to serve with it
Pair this pasta with a side salad of mixed greens, avocado, and a citrus vinaigrette to provide a fresh contrast to the rich sauce. You may also add roasted plantains or sweet potato mash for more island flavour, and serve with an unsweetened iced tea or lime-coconut mocktail.
Nutrition per serving
- Calories
- 640
- Protein
- 38.5 g
- Carbs
- 42.0 g
- Fat
- 31.2 g
- Fiber
- 4.5 g
- Sugar
- 7.8 g
Estimated, and offered as a guide rather than a medical figure.
Made it? Rate it.
Questions people ask
How to make Jamaican pasta pasta?
Sauté jerk-seasoned chicken and bell peppers, then simmer them in a sauce of heavy cream, chicken broth, and cheddar cheese. Toss this mixture with al dente penne pasta and garnish with fresh cilantro and lime for a balanced, creamy, and spicy finish.
What are the ingredients in Rasta pasta with chicken?
This version uses boneless chicken breast, Jamaican jerk seasoning, bell peppers, onion, garlic, and ginger. The sauce consists of heavy cream, chicken broth, and cheddar cheese, all combined with penne pasta and finished with fresh cilantro and lime wedges.
What are some easy Jamaican chicken recipes?
This creamy jerk pasta is a simple option that combines bold spices with comforting dairy. You can also try marinating chicken in jerk seasoning for 30 minutes before grilling or roasting it to achieve a deeper, more concentrated flavour profile.
About the author
Mary C. Rivero
Mary C. Rivero specializes in comforting home‑cooked meals, from hearty pastas and sheet‑pan dinners to quick weeknight snacks. Her recipes feature clear, step‑by‑step directions and practical tips, helping readers create flavorful dishes with confidence and ease.
