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Wednesday, August 7, 2013

Jerk Chicken Pasta

 Jerk Chicken Pasta - with homemade Jerk seasoning recipe - ready in about 20 minutes! No prep! Just season chicken and start cooking! Quick and easy weeknight meal!

This recipe was inspired by our last beach trip to Destin. We ate on the beach at Pompano Joe's. I ordered a Jerk Chicken Sandwich, and I absolutely loved it. I knew right then and there that I wanted to make Jerk Chicken at home.

I decided to make a Jerk Chicken Pasta instead of a sandwich. It turned out SO delicious. The homemade jerk seasoning packs a kick. Chicken Legs said I should name this "Jamaican My Nose Run Chicken Pasta". I didn't think it was that hot, but feel free to reduce the amount of pepper in the seasoning to your taste. The seasoning recipe below makes a little over 6 Tablespoons of seasoning. Use as much or as little as you like on the chicken. I used a lot. Use less to have less heat.

Overall we both loved this pasta. It was simple to prepare and didn't require any real prep work. Just mix up the jerk seasoning and start cooking. The sauce is absolutely delicious! We both wanted to lick our plates!

Jerk Chicken Pasta - with homemade Jerk seasoning recipe - ready in about 20 minutes! No prep! Just season chicken and start cooking! Quick and easy weeknight meal!

Jerk Chicken Pasta
serves 6
(Printable Recipe)

  • 2 lb chicken tenders

  • 1 Tbsp garlic powder
  • 2 tsp cayenne pepper
  • 2 tsp onion powder
  • 2 tsp dried thyme
  • 2 tsp dried parsley
  • 2 tsp sugar
  • 1 tsp salt
  • 1 Tbsp paprika
  • dash red pepper flakes
  • 1 tsp ground allspice
  • 1/2 tsp black pepper
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cinnamon

  • 1 yellow bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 small onion, sliced
  • 1/4 cup butter
  • 3 cups heavy cream
  • 1 lb bow tie pasta
Cook pasta according to package directions. Drain, set aside.

Combine garlic powder, cayenne pepper, onion powder, thyme, parsley, sugar, salt, paprika, red pepper flakes, allspice, black pepper, nutmeg and cinnamon. Sprinkle over both sides of chicken tenders. Use as much or as little of the jerk seasoning as you wish.

In large saute pan, melt half of the butter over medium-high heat. Saute the peppers and onion until they begin to soften.  Add chicken tenders to the skillet and cook until done, about 8 minutes. Pour the cream and remaining butter into the skillet. Lower heat and simmer until the sauce thickens, about 5-7 minutes.

 Serve chicken and sauce over pasta.

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  1. Love that you made your own jerk seasoning. I've often wanted to try jerk recipes but have never wanted to buy jerk seasoning.

  2. This sounds good. If his nose is running now, you should cut the cayenne and add some dried habanero or scotch bonnet chile powder, the traditional chile :)

  3. I tried this last night. very tasty. next time i will cut down on the nutmeg, get a different pasta, cut up the chicken, and throw some shrimp in there. did it step by step the first go round. thanks so much for great recipe.

  4. this is how my mom always made it! i don't know anything different. well, i do now but growing up i didn't.

  5. This looks great! And, you could do this with rice, or ditch the grain altogether and have practical Paleo. Great recipe for homemade jerk seasoning, too.

  6. If I made this just with chicken breasts and thighs, at what temperature would you cook them and for how long? Thanks.

  7. Any suggestions for lightening this up? Half and half instead of heavy cream?

    1. You can try it. It won't thicken up as much or be as creamy.


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