Creamy Jerk Chicken Pasta

This Creamy Jerk Chicken Pasta is a total game-changer! Think spicy, succulent chicken and a dreamy, creamy sauce all tossed with pasta. It’s comfort food with a kick, and it’s on the table in just 45 minutes.

This Creamy Jerk Chicken Pasta is a favorite weeknight dinner at my house. The spicy, juicy jerk chicken perfectly balances the rich, creamy sauce, all tossed with al dente pasta. It’s easy to make, bursting with flavor, and sure to impress everyone at the table.

• Pasta: I used pipe rigate which is like these big elbow macaroni, but you can use any small-shaped pasta like rigatoni or fusilli.
• Onion, Garlic, and Mushrooms: These aromatics build the flavor base for our sauce. Onions add sweetness, garlic brings a fragrant note, and mushrooms provide a meaty texture.
• Tomato Paste: Adds depth and a slight sweetness to the sauce. It also helps thicken it.
• Chicken Broth: Use low-sodium broth to control the saltiness.
• Heavy Cream: Makes the sauce rich and creamy.
• Coconut Milk: Adds a subtle sweetness and enhances the creamy texture of the sauce. If you prefer, use more heavy cream instead.
• Parmesan Cheese: Melts into the sauce, adding a salty, nutty flavor.

Bring a large pot of salted water to a boil. Cook 12 ounces of pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set it aside. Tip: Reserving pasta water helps adjust the sauce consistency later.

Coat 1 pound of boneless, skinless chicken thighs evenly with 3 tablespoons of jerk seasoning. Make sure to coat them evenly on both sides.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook for about 5-7 minutes on each side, until the chicken is fully cooked and has a nice char. Remove from the skillet and set aside. Once slightly cooled, slice the chicken into strips.

In the same skillet used for the chicken, add a little more olive oil if needed. Add 1 finely chopped small onion and cook until translucent, about 3-4 minutes. Add 3 minced garlic cloves and 1 cup of sliced mushrooms, and sauté for another 2-3 minutes until fragrant and the mushrooms are softened.

Tip: Sautéing the onions and garlic first builds a flavorful base for the sauce.

Stir in 1 tablespoon of jerk seasoning and 1 tablespoon of tomato paste. Cook for 1-2 minutes, allowing the tomato paste to deepen in color. Pour in ½ cup low sodium chicken broth, 1 cup heavy cream, and 1 cup coconut milk. Bring to a simmer, stirring occasionally. Let the sauce cook and reduce for about 5-7 minutes until it thickens slightly.

Tip: Letting the sauce simmer allows the flavors to meld together beautifully.

Stir in 1 cup grated Parmesan cheese until melted and well combined. Season with salt and pepper to taste. Add the cooked pasta to the skillet with the sauce, tossing to coat the noodles evenly. If the sauce is too thick, add some of the reserved pasta water until you reach your desired consistency.

Add the sliced jerk chicken back to the skillet, tossing gently to combine. Garnish with ¼ cup chopped fresh parsley and serve immediately.

Tip: Adding pasta water helps the sauce cling to the noodles.

More Delicious Pasta Recipes

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Creamy Jerk Chicken Pasta

Prep 15 minutes minutes

Cook 30 minutes minutes

Total 45 minutes minutes

Creamy Jerk Chicken Pasta combines spicy jerk chicken with a rich, creamy sauce and tender pasta. This flavorful dish is perfect for a quick and satisfying weeknight dinner. It’s easy to make and sure to impress with its bold taste.

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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

• Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

• Coat the chicken thighs evenly with the jerk seasoning.

• Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook for about 5-7 minutes on each side, until the chicken is fully cooked and has a nice char. Remove from the skillet and set aside. Once slightly cooled, slice the chicken into strips.

• In the same skillet used for the chicken, add a little more olive oil if needed. Add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and mushrooms, and sauté for another 2-3 minutes until fragrant and the mushrooms are softened.

• Stir in the additional jerk seasoning and tomato paste. Cook for 1-2 minutes, allowing the tomato paste to deepen in color. Pour in the chicken broth, heavy cream, and coconut milk. Bring to a simmer, stirring occasionally. Let the sauce cook and reduce for about 5-7 minutes until it thickens slightly.

• Stir in the grated Parmesan cheese until melted and well combined. Season with salt and pepper to taste. Add the cooked pasta to the skillet with the sauce, tossing to coat the noodles evenly. If the sauce is too thick, add some of the reserved pasta water until you reach your desired consistency.

• Add the sliced jerk chicken back to the skillet, tossing gently to combine. Garnish with chopped fresh parsley and serve immediately.

Notes

1. Use boneless, skinless chicken thighs or substitute with chicken breasts if preferred.
2. Adjust the amount of jerk seasoning to suit your spice preference.
3. Reserve 1 cup of pasta water to help adjust the sauce consistency if needed.
4. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
5. Reheat gently in a skillet over medium heat, adding a splash of chicken broth or cream to revive the sauce.

Nutrition Information

Serving: 1servingCalories: 1.044kcalCarbohydrates: 73g (24%)Protein: 49g (98%)Fat: 64g (98%)Saturated Fat: 33g (206%)Polyunsaturated Fat: 6gMonounsaturated Fat: 21gTrans Fat: 0.1gCholesterol: 263mg (88%)Sodium: 719mg (31%)Potassium: 1.043mgFiber: 6g (25%)Sugar: 6g (7%)Vitamin A: 3.899IUVitamin C: 9mg (11%)Calcium: 429mg (43%)Iron: 7mg (39%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.