One of the hardest parts about moving all the time is that you find a restaurant dish you love, and then boom, you are gone, and so is that meal. For me, it was the jerk chicken pasta from Bahama Breeze. I still dream about that pasta. Lucky for me, I am a trained chef which means I can tinker around in the kitchen until I get it just right. And let me tell you, this one hits. The bonus is that I can get dinner on the table in 30 minutes, which means it works even on a crazy weeknight when everyone is starving. Creamy Alfredo sauce, spicy jerk seasoning, and pasta that soaks it all up… this jerk chicken pasta is pure comfort with a kick.
If your family loves a good pasta night, you are going to want to check out a few more of my favorites. The classic Spaghetti and Hot Dogs is always a hit with the kids, while the Chicken Pasta Primavera is full of fresh flavor that sneaks in some veggies without a fight. For something a little fancy but still easy, the Bruschetta Pasta delivers big flavor in minutes. And when you need a one-pan dinner that everyone will devour, the One Pot Taco Pasta never disappoints.
Equipment
The equipment section may contain affiliate links to products we know and love.
Ingredients
- Bowtie pasta – 1 lb.
- Boneless, skinless chicken breast
- Jerk chicken seasoning
- Garlic powder
- Onion powder
- Pepper
- Olive oil
- Asparagus – 1 lb.
- Sliced mushrooms
- Salted butter
- Garlic cloves minced
- Heavy cream
- Parmesan cheese - grated
Directions
Cook your pasta according to the directions on the packaging in a large pot of salted water. Drain and set aside.
Cut your chicken in half lengthwise. Season the chicken with the jerk seasoning, garlic powder, onion powder, and pepper.
Heat olive oil in a large skillet over medium heat. Add the chicken and cook until browned and it reaches an internal temperature of 165°F, about 2 to 3 minutes per side. Transfer the chicken to a cutting board and set aside.
Trim the ends off your asparagus and cut into 1-inch chunks. Add the asparagus and mushrooms to the skillet and cook until tender. Transfer the vegetables to a plate and set aside.
Add the butter and garlic to the skillet and cook until fragrant, about one minute. Whisk in the heavy cream and Parmesan cheese, continuing to cook until it reaches your desired thickness.
Slice your chicken breast and add it to the skillet along with the pasta, asparagus, and mushrooms. Toss everything in the sauce and enjoy.
How do you serve this?
- Serve in a shallow bowl or plate it up with a side of cucumber and tomato salad and fresh hot rolls covered with garlic butter.
FAQs (Because Life’s Too Busy for Guesswork)
It is not necessary to marinate the chicken for this recipe. However, if you want to season it and let it marinate in advance, you can do that. I would recommend marinating it for no more than 24 hours in advance.
The chicken in the dish will have a decent bite of heat to it. Jerk seasoning contains cayenne, chili, paprika, allspice, cinnamon, and paprika in it. Making it spicy, depending on your personal heat tolerance. If you want it to be even spicier, you can sprinkle a little jerk seasoning into the pasta sauce or add more cayenne to the chicken. If you would like to cut the spice down, try using half the amount of jerk seasoning.
Yes, if you would like to add extra cheese, you can. I would recommend adding it to the top when ready to serve. But if you want extra cheese in the sauce. Note that you may need to add more cream as well to keep the sauce from becoming too thick.
The key to keeping chicken from being dry is not to overcook it. It is why it is best to keep a meat thermometer on hand. Once it reaches 165°F, it is done and needs to be pulled off the heat.
What are substitutions that I can make?
- Bowtie pasta – Penne or rigatoni pasta would make good alternative options. You can also use a gluten-free pasta for a GF option.
- Chicken breast – Boneless, skinless chicken thighs or chicken tenderloins would work as well. Though the cooking times for each will vary, so keep an eye on the internal temperature.
- Olive oil – Other options would be avocado oil, grapeseed oil, or ghee.
- Asparagus – If you are not a fan of asparagus, consider using red bell pepper instead.
- Sliced mushrooms – Either baby portobello or white button mushrooms would be good to use.
How should I store my leftovers?
- Jerk Chicken Pasta should be stored in an airtight container in the refrigerator for 3-4 days. To reheat microwave single servings for 30-45 seconds at a time, or until the desired temperature has been reached.
Was this a win at your dinner table?
Leave a quick rating or review below! It helps other busy families find the recipes that actually get eaten.
Jerk Chicken Pasta
Equipment
- Large pot
- Collander
- Knife and cutting board
- Large skillet
- Plate
Ingredients
- 1 pound bowtie pasta
- 2 boneless skinless chicken breasts
- 1 tablespoon jerk chicken seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon pepper
- 1 tablespoon olive oil
- 1/2 lb asparagus
- 1 cup sliced mushrooms
- 1/2 cup salted butter
- 3 garlic cloves minced
- 2 cups heavy cream
- 2 cups parmesan cheese grated
Instructions
- Cook your pasta according to the directions on the packaging in a large pot of salted water. Drain and set aside.
- Cut your chicken in half lengthwise. Season the chicken with the jerk seasoning, garlic powder, onion powder, and pepper.
- Heat olive oil in a large skillet over medium heat. Add the chicken and cook until browned and it reaches an internal temperature of 165°F, about 2 to 3 minutes per side. Transfer the chicken to a cutting board and set aside.
- Trim the ends off your asparagus and cut into 1-inch chunks. Add the asparagus and mushrooms to the skillet and cook until tender. Transfer the vegetables to a plate and set aside.
- Add the butter and garlic to the skillet and cook until fragrant, about one minute. Whisk in the heavy cream and Parmesan cheese, continuing to cook until it reaches your desired thickness.
- Slice your chicken breast and add it to the skillet along with the pasta, asparagus, and mushrooms. Toss everything in the sauce and enjoy.
Notes
No, marinating isn’t required. If you’d like to prep ahead, you can marinate it for up to 24 hours. What is the heat level on this dish?
Jerk seasoning has a good kick from cayenne, chili, paprika, and warm spices like allspice and cinnamon. It’s moderately spicy but can be adjusted. Add more cayenne for extra heat, or use half the seasoning for a milder dish. Can I add extra cheese?
Yes. Extra cheese can be sprinkled on top before serving, or stirred into the sauce. If adding more to the sauce, balance it with a little extra cream to avoid an overly thick texture. How can I prevent the chicken from drying out?
Cook only until the internal temperature reaches 165°F. A meat thermometer is the easiest way to ensure juicy chicken.
I made this last night and I’m hooked! It’s goining onto my weekly menu asap
Instant favorite! Thank you!
This jerk chicken pasta looks amazing and full of flavor. Do you think it would still be as good if made with chicken thighs instead of breasts?
Saving this recipe! My daughter just love chicken and pasta combinations!
I have a girlfriend who makes one of the best jerk sauces ever. I made this for her since I know how much she loves the flavor and even she said it was better than hers- I think we have a new favorite!
This is so creamy and delicious! Perfect weeknight meal!
Such a flavorful and easy weeknight meal! Thanks for the great recipe!
Thank you I’m glad you enjoyed it.