Jerk chicken pasta is a tasty mix of spicy chicken, pasta, and fresh vegetables. The chicken is seasoned with jerk spices, then served with asparagus and mushrooms in a creamy white sauce. This dish takes some time to make, but is worth the effort for a delicious and filling meal.
Why You’ll Enjoy This Jerk Chicken Pasta Recipe
You’ll love this jerk chicken pasta because it balances bold spices with creamy textures. The jerk seasoning gives the chicken a smoky, spicy kick that pairs perfectly with the mild white sauce and tender vegetables. The fresh asparagus adds a nice crunch and bright color, while the mushrooms bring earthiness to the dish. It’s a great way to enjoy pasta with a twist, making it more exciting than usual. Plus, it’s a one-dish meal that covers protein, veggies, and carbs all in one plate.
Ingredients for Jerk Chicken Pasta
Here’s what you’ll need to make this tasty dish:
- 1 boneless, skinless chicken breast cutlet (about 1/2 pound)
- 1 teaspoon jerk seasoning (Busha Browne’s recommended)
- 1/4 cup butter, divided
- 1 garlic clove, crushed
- 1/2 cup half-and-half
- 1/2 cup chicken broth
- 1 teaspoon cornstarch
- 1/2 teaspoon Italian herb blend
- 4 stalks asparagus
- 2 baby portobello mushrooms, sliced
- Salt and pepper, to taste
- 8 ounces bow-tie pasta (farfalle), about half a 1-pound box
How to Make Jerk Chicken Pasta
Start by marinating the chicken breast in jerk seasoning inside a sealed bag. Let it rest for at least one hour or, for deeper flavor, overnight in the fridge. When you’re ready to cook, take the chicken out to bring it to room temperature for about 20 minutes. Preheat your grill on high heat. Place the chicken on the hot grill and cook, turning occasionally, until the internal temperature reaches 170°-180° and juices run clear. Remove the chicken and cover it loosely with foil to keep warm.
While the chicken cooks, bring salted water to a boil and cook the farfalle according to the package directions until al dente. Drain and keep warm.
Next, heat a large saucepan over high heat and melt 1 tablespoon of butter. Add the asparagus and sliced mushrooms. Sauté for about 5 to 10 minutes until the asparagus turns bright green and the vegetables are tender. Remove them to a bowl.
To prepare the white sauce, add the remaining butter to the pan and let it melt. Toss in the crushed garlic and stir for a moment. Sprinkle in the cornstarch and slowly whisk in the chicken broth, making sure no lumps form. Add the half-and-half and stir until everything is well mixed. Combine the sautéed vegetables with the cooked pasta. Pour the sauce over the pasta in portions, tossing gently to coat but not overwhelm the dish. You might have some extra sauce left over.
To serve, plate the pasta and vegetables, slice the grilled chicken breast, and arrange it on top. For an extra touch of flavor, sprinkle grated Parmesan cheese before serving.
How to Serve Jerk Chicken Pasta
Jerk chicken pasta is perfect as a warm, comforting main dish for lunch or dinner. Serve it straight from the pan to keep the sauce creamy and fresh. Pair it with a simple side salad or steamed vegetables if you want more greens on the plate. This dish also works well with crusty bread to soak up any leftover sauce. For a touch of freshness, garnish with chopped parsley or a squeeze of lemon juice, which helps brighten the flavors. It’s a satisfying meal that offers a balance of spice, creaminess, and vegetables all in one.
Expert Tips for the Best Jerk Chicken Pasta
To save time, start boiling the pasta water just before your chicken finishes grilling. This way, you can multitask and keep everything hot and fresh when combining the ingredients. Make sure the chicken reaches the right internal temperature so it stays juicy and safe to eat. When sautéing vegetables, avoid overcooking to keep their bright colors and natural crunch. Stir the sauce constantly when adding the chicken broth to prevent lumps, and add the sauce gradually to control the coating on the pasta. If you want to add more depth, try mixing in a pinch of smoked paprika or a splash of lemon zest. Finally, resting the chicken after grilling allows the juices to redistribute, keeping the meat tender.
How to Store Jerk Chicken Pasta
If you have leftovers, store the jerk chicken pasta in an airtight container in the fridge for up to three days. Keep the sauce separate if possible to prevent the pasta from soaking too much liquid and becoming mushy. When reheating, warm the pasta gently on the stove or in the microwave, adding a splash of half-and-half or broth to loosen the sauce. Avoid overheating to keep the chicken tender and the vegetables crisp. This dish also freezes well—place portions in freezer-safe containers and thaw overnight in the fridge before reheating.
Variations on Jerk Chicken Pasta
You can easily adjust this recipe to suit your taste or dietary needs. Swap farfalle for other pasta shapes like penne or fusilli if you prefer. Try adding other veggies such as bell peppers, snap peas, or cherry tomatoes to change the flavor and color profile. For a dairy-free option, replace half-and-half with coconut milk or another plant-based milk. If you want to make it spicier, add more jerk seasoning or a dash of hot sauce to the white sauce. Another tasty twist is to grill the chicken with pineapple slices for a sweet contrast. Feel free to experiment and make this dish your own!
Frequently Asked Questions About Jerk Chicken Pasta
What is jerk chicken seasoning?
Jerk seasoning is a blend of spices that includes ingredients like allspice, thyme, garlic, and chili peppers. It gives the chicken a smoky, spicy flavor typical of Caribbean cooking.
Can I use another cut of chicken?
Yes, boneless, skinless chicken thighs or tenders work well too. Just adjust cooking time to make sure they are fully cooked.
How long should I marinate the chicken?
For the best flavor, marinate for at least one hour. Overnight marinating deepens the taste but is optional.
What pasta is best for this recipe?
Bow-tie (farfalle) pasta is recommended because its shape holds the sauce well, but penne or fusilli are good alternatives.
Can I make this recipe vegetarian?
You can omit the chicken and add more vegetables or a plant-based protein like tofu. Adjust seasoning to taste.
Is jerk chicken pasta spicy?
It has a mild to moderate spice level from the jerk seasoning. You can control the heat by adjusting the amount of seasoning used.
How should I reheat leftovers?
Warm gently in a pan or microwave, adding a little broth or milk to loosen the sauce and keep everything creamy.
Jerk Chicken Pasta
Ingredients
- 1 teaspoon jerk seasoning (Busha Browne’s recommended)
- 1/4 cup butter divided
- 1 clove garlic (crushed)
- 1/2 cup half-and-half
- 1/2 cup chicken broth
- 1 teaspoon cornstarch
- 1/2 teaspoon Italian herb blend
- 4 stalks asparagus
- 2 baby portobello mushrooms (sliced)
- to taste salt and pepper
- 8 ounces bow-tie pasta (farfalle, about half a 1-pound box)
Instructions
- Marinate the chicken breast in jerk seasoning inside a sealed bag for at least one hour or overnight for deeper flavor.
- Preheat the grill on high heat. Remove the chicken from the marinade, let it rest at room temperature for 20 minutes, then grill until the internal temperature reaches 170°-180° and juices run clear. Cover with foil to keep warm.
- Bring salted water to a boil and cook the farfalle according to package directions until al dente. Drain and keep warm.
- In a large saucepan over high heat, melt 1 tablespoon of butter. Add asparagus and mushrooms, sautéing for about 5 to 10 minutes until tender. Remove to a bowl.
- Add the remaining butter to the pan, melt, then add crushed garlic. Stir for a moment, then sprinkle in cornstarch and whisk in chicken broth, ensuring no lumps form. Stir in half-and-half and mix until smooth.
- Combine sautéed vegetables with cooked pasta, then pour sauce over the pasta in portions, tossing gently to coat.
- Slice the grilled chicken and arrange it on top of the pasta. Sprinkle with grated Parmesan cheese before serving.
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