Creamy Jamaican Jerk Chicken Pasta
- Preperation Time: 20 minutes
- Cook Time: 25 minutes
- Servings: 4 people
About this recipe
Turn an everyday pasta dinner into a bold Caribbean feast with this creamy Jamaican jerk chicken pasta recipe. Tender pieces of chicken are coated in Jerk Centre sauce and cooked until golden, then combined with colourful peppers, spring onions and garlic.
Vegetable or chicken stock, double cream and grated Parmesan create a rich, silky sauce that balances the warming jerk spices beautifully. The pasta is tossed through the sauce until every piece is coated, giving you a satisfying meal packed with creamy texture, savoury flavour and authentic Jamaican character.
Ready in around 45 minutes, this easy jerk chicken pasta is perfect for family dinners, relaxed weekend meals or whenever you want comforting food with a Caribbean twist. Choose Taste from the Ancestors for gentle warmth, Duppy Conqueror for a balanced medium kick or Badman Sauce for serious fireball heat.
Instructions
- Cook pasta according to the package instructions, take it out at “al dente” as you will cook it more in the next steps.
- Cut raw chicken breast then cube it, toss in jerk sauce and cook until it’s golden and cooked through.
- Then remove from the pot, and set aside to add later.
- Add vegetable oil to a heavy bottomed pot, and saute bell peppers with green onions.
- Add the minced garlic and cook until it’s fragrant.
- Add jerk sauce to the pot.
- Add double cream, cooked chicken and vegetable stock to the pot.
- Simmer for a few minutes or until the sauce thickens, mix in the parmesan in the sauce and then mix in the pasta.
- Garnish with chopped chives, green onions or parsley and serve.
Ingredients
- 16 ounces (450 g) dried pasta
- 2 large chicken breasts
- 2 tablespoons vegetable oil, divided.( 1 tbsp chicken & 1 tbsp for sauce)
- 2 tablespoons Jerk Centre sauce, divided. (1 tbsp chicken & 1 tbsp Sauce)
- 3 bell peppers in different colors – sliced
- ½ cup green onions sliced
- 2-3 cloves garlic minced
- ¼ cup (60 ml) vegetable stock or chicken stock
- ½ cup (120 ml) heavy cream or half and half
- ½ cup (80 g) parmesan cheese grated
Sauce Used
- Taste from the Ancestors
- Mild Jerk Sauce
