Jerk Chicken Pasta
Blog: www.nextinlime.com
Servings: 3
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.
Notes
Note A: Jerk Seasoning – Store-bought jerk seasonings vary widely in spice level. Always taste before using. The amount I’ve listed is generally a safe starting point. Feel free to adjust to taste.
Note B: Chicken Bouillon – 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.