This jerk chicken pasta has delicious, pan-seared chicken served atop lemony pasta that brightens and balances its robust flavor. I use store-bought Jamaican jerk seasoning here, because good food doesn't always require making everything from scratch.
This is not a recipe for rasta pasta. It doesn't have any bell peppers, and the taste profile and method are different, too. But it's just as good a dish, if not better.
I don't mix cooked, seasoned chicken and pasta together, like in other jerk pasta dishes. If I did, all the flavors would fuse, the jerk flavor would dominate, and you’d lose the contrasting taste that makes this recipe special.
I make a wet marinade using seasoning powder and a few other simple ingredients, then coat the chicken breasts and let them sit for a few minutes, just while I boil the pasta, and get a creamy, zesty sauce ready.
Once those two steps are complete, I go back to the chicken and sear it quickly. Then combine the sauce with the pasta, and serve the sliced breasts on top or alongside it.
This recipe might just be one of the best uses of store-bought jerk seasoning, and is one you'll want to make on repeat.
If you’re not in the mood to cook chicken on the stovetop, I also have a baked jerk chicken version that I usually make with leg quarters, but you can use any cut. Just adjust the baking time accordingly.
Pre-cooking notes and tips
- Store-bought jerk seasonings vary widely in spice level. I’ve tried everything from mild to medium to my-mouth's-on-fire varieties. Typically, Jamaican imports (often found in international food aisles) tend to be spicier, unless they’re specifically labeled 'mild.' Locally made versions, at least here in Canada, are usually made mellow to suit a Western palate. All that to say, always taste your seasoning first. The amount I’ve listed is generally a safe starting point, and you can add more if you like.
- You can substitute lime for lemon, but reduce the amount slightly. Lime is often more acidic and has a sharper flavor.
- I use seasoning powder, not paste, for my jerk-spiced recipes. It has a much longer shelf life, gives more flexibility with other additions, doesn't take up fridge space, and is better value for money. That said, you can easily swap in pre-made paste. Just taste it first and adjust the amount as needed. I’d still add fresh ginger, garlic, and lemon when marinating the chicken to boost the flavor.
- Speaking of ginger and garlic, I grate them both (using a microplane) for the marinade, so the flavors get distributed evenly. Using frozen ginger and garlic makes the prep easier. Grating fresh ginger can be annoying because its fibers clog the grater's surface. Frozen ginger passes through smoothly.
- Paprika doesn't really contribute all that much to the overall heat. I add it for a brighter look, and some more complexity to the taste. But if you don't have it, just omit.
- As I've mentioned in the recipe, pounding the breast cutlets is optional, but personally, I never skip it. I have a bit of an obsession with getting chicken breasts nice and juicy, including the edges, which tend to dry out if the breast thickness isn’t evened out. The centers take longer to cook, while the thinner ends become dry.
- Use an instant-read thermometer if you have one. Breasts can go from perfectly cooked to overcooked and chewy very quickly, and a thermometer will help you avoid that. The internal temperature should reach 165°F (74°C) when fully cooked.
- Whether using a bouillon cube, granules, or a base like Better Than Bouillon, follow the package instructions for the correct amounts. The ½ cube I've used in this recipe roughly equals ½ cup chicken stock/broth.
- As I mention in all my recipes, freshly grated Parmesan is far superior to pre-grated stuff sold in jars. So if you can, grate fresh.
- The amount of red pepper flakes I use in the pasta sauce doesn’t add a lot of heat, but if you’re worried it might get spicy, reduce the amount or use ground black pepper instead.
Serving ideas
For me, this recipe is a complete meal on its own, but you can serve it with roasted or sautéed veggies. Or do a green salad tossed with a light vinaigrette.
And that's a wrap!
This is a perfect dish for a relaxing weekend, and it’s just as great for hosting. But don’t let that stop you from treating yourself to some restaurant-level comfort food midweek. Give my recipe a go, and share your review and rating below!
Happy cooking - Nelo
Jerk Chicken Pasta
Ingredients
For the Jerk Chicken Marinade
- 1 tablespoon Jerk seasoning powder - aka Jamaican jerk seasoning (see important Note A)
- 3 cloves garlic - peeled and grated. I use a microplane
- 1 teaspoon freshly grated ginger - frozen is easier to grate
- 1 teaspoon paprika - optional
- 1.5 tablespoons fresh lemon juice
Other Ingredients
- 1 pound (500 g) chicken breasts - (usually 2 breasts) skinless, boneless
- 8 ounces (230 g) pasta - uncooked, I prefer spaghetti
- 2 tablespoons (30 g) unsalted butter
- 4 cloves garlic - peeled and minced
- 1 teaspoon jerk seasoning powder
- ½ teaspoon crushed red pepper flakes - adjust to taste
- 1 tablespoon all-purpose flour
- ½ chicken bouillon cube - or use granulated bouillon or chicken base (Note B)
- ½ cup (120 ml) heavy/whipping cream - unsweetened
- ½ teaspoon salt - regular white/table salt
- 2 teaspoons lemon zest - measure lightly without pressing into the spoon
- 2 tablespoons fresh lemon juice
- ½ cup (50 g) freshly grated parmesan
- 2.5 tablespoons neutral cooking oil
- 1 tablespoon chopped fresh cilantro
Instructions
- Have all ingredients prepped and ready before you start cooking. Tip: Use the checkboxes next to each ingredient to track your prep.
- Mix together all the ingredients listed under "Jerk Chicken Marinade" (See Note A below). Set aside.
- Place a chicken breast on a cutting board and slice horizontally through the center to make two cutlets. Repeat with the other breast(s). Optionally, to even out thickness, place cutlets on a flat surface, cover with plastic wrap, and gently pound with a meat mallet or the bottom of a heavy pan/pot. This will help with faster, even cooking and prevent dry edges.
- In a large bowl, mix the prepared marinade and chicken breast cutlets together. Set aside.
- Bring a large pot of well-salted water to a boil. Follow the package instructions to cook pasta. Drain and set aside.
- In a pan/skillet, melt and heat the butter over medium heat. Add minced garlic, jerk seasoning powder, and crushed red pepper flakes. Cook for 30 seconds.
- Sprinkle in flour and stir constantly for 1 minute. Gradually pour in 1 cup water. Stir until no lumps remain. Add crumbled chicken bouillon cube and mix. Cook until the liquid thickens very slightly.
- Gradually pour in cream and simmer gently for 2 minutes. Then add salt, lemon zest, lemon juice and grated parmesan. Mix well, cook 1 minute. The turn off the heat and leave on the same burner.
- Heat cooking oil in a separate wide skillet/pan over medium-high heat. When shimmering, but not smoking, lay the marinated chicken in, without overlapping. If needed, work in batches and divide the oil between them.
- Cook 3 to 4 minutes per side, or until cooked through (internal temperature should be 165°F / 74°C). Remove from skillet and set aside on a cutting board.
- As the chicken is nearly finished cooking, warm the creamy sauce over medium-low heat. Adjust consistency with a little water, if needed. Once warmed, add in cooked, drained pasta along with chopped cilantro. Mix well. Let the pasta heat through for a minute or two. If it's too saucy, cook couple minutes more.
- Slice the breasts and plate them with or on top of the pasta. If you try this recipe, I'd love to hear how it turned out in your kitchen. Leave your rating and comment below.
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