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This Jerk Chicken Pasta recipe is the perfect marriage of bold, flavorful jerk chicken and creamy, cheesy pasta.
This comfort meal is a great dish for any time of year! Enjoy it in the summer when you want a taste of the Carribbean, or in the colder months when you want the warm comfort of creamy pasta.
The best of both worlds, and a dish the whole family will love!
The kids loved going to Bahama Breeze when they were little. They’d dance by the steel drum player and I’d give them each a dollar to tip him when his set was over.
And they went crazy over the mac and cheese. Something about the homemade cheese sauce at Bahama Breeze really won them over.
So, this copycat Bahama Breeze jerk chicken pasta recipe takes that very same cheesy pasta and adds a healthy dose of lean protein and veggies. This one is definitely a keeper!
Ingredients for Jamaican Jerk Chicken Pasta
Here’s what you’ll need to make this delicious meal:
- Boneless chicken breasts
- Short cut pasta. Bahama Breeze uses bow tie pasta (farfalle).
- Jerk seasoning. There are usually a few options for jerk seasoning at the grocery store. Some are pastes, others are dry spice blends. Whatever you choose, be sure it’s not labeled “Cajun” or “Creole”, as these seasonings are different from jerk.
- Asparagus tips. These are the thinner stalks of asparagus that are more tender. Sometimes grocery stores will label them “baby asparagus”.
- Mushrooms. Try to find petite mushrooms so more closely resemble what’s used at Bahama Breeze.
- Heavy Cream
- Parmesan cheese
How to Make this Jerk Chicken Pasta Recipe
Follow these simple steps to create this delicious Bahama Breeze jerk chicken pasta recipe:
Cook the Chicken
We’re cooking the chicken in a compound butter that we’ll create by mixing butter, jerk seasoning and fresh thyme together.
Brown the chicken in the jerk butter in a large skillet until it’s golden brown on both sides.
The key to a tender piece of chicken is to cook it low and slow. So we’re talking about medium heat (not medium-high heat!) and 9 or more minutes on each side. The thinner your cutlets, the less cooking time they’ll need. Always cook chicken to an internal temperature of 165 degrees.
When the chicken is done, place it on a cutting board and slice it into strips.
Saute the Veggies
Now, add the asparagus and mushrooms into the frying pan. They’ll be tender in under 5 minutes.
You don’t want them to get too soft, so take them out of the pan and set them aside while you make the Parmesan cream sauce.
Make the Parmesan Cream Sauce
We’re basically creating an Alfredo sauce here.
Put the remaining butter into the pan, along with the Parmesan cheese and heavy cream. Stir them together for a minute and then add your cooked pasta, chicken and veggies.
Toss it all together and enjoy!
Serving Suggestions for Jerk Chicken Pasta
- Garnishes: Give your Jerk Chicken Pasta the perfect finishing touch with a sprinkle of fresh parsley, chopped green onions or more Parm on top of the pasta.
- Sides: A side salad of mixed greens or a tropical fruit salad add a refreshing contrast to the rich, spicy pasta.
- Bread: A side of garlic bread or toasted coconut breadsticks complements this pasta dish nicely and helps soak up the delicious sauce.
Is this Jerk Chicken Pasta spicy?
This is always a tough question to answer. It really depends on your individual taste buds.
I use the mild option in this recipe, and it comes out flavorful but not spicy. If you order this entree at Bahama Breeze, it tastes pretty mild too.
If you like spice, add spice! Choose a hot and spicy jerk seasoning or simply add more jerk seasoning to the sauce. Another great way to increase the spice level is to sprinkle in some cayenne pepper or red pepper flakes.
Variations on this Jerk Chicken Pasta Recipe
- Protein Options: While the original recipe calls for chicken, you can experiment with other proteins like shrimp, pork or tofu.
- Pasta Choices: Don’t be afraid to swap out the linguine for another pasta variety such as fettuccine, penne pasta, or even whole wheat pasta for a healthier twist.
- Sauce Base: Instead of heavy cream, you can opt for coconut milk or a coconut cream-based sauce for a slightly sweet flavor and unique Caribbean touch.
- Vegetable Choices: Not a fan or mushrooms, asparagus or both? Try string beans, bell peppers or broccoli florets instead.
How to Store Leftover Jerk Chicken Pasta
Store your leftovers in an airtight container in the refrigerator. They’ll be good for 3-4 days.
How to Reheat Jerk Chicken Pasta
Reheat the pasta in the microwave or on the stovetop. If using the microwave, sprinkle a few drops of water on the pasta to prevent it from drying out. Heat it in 30-second intervals until it reaches your desired temperature.
On the stovetop, add a little cream or chicken broth to maintain the sauce’s consistency and heat it gently over low to medium heat, stirring frequently.
When you make this jerk chicken pasta recipe, I’d love to hear about it! Drop a rating or leave a comment below.
For more pasta recipes, try these:
- Garlic Parmesan Chicken Pasta (Easy Crockpot Recipe)
- One Pan Lemon Caper Pasta Recipe (with White Wine)
- Easy Creamy Blush Sauce (Pink Pasta Recipe)
Easy and Creamy Jamaican Jerk Chicken Pasta Recipe
- 1 lb. boneless skinless chicken breasts
- 12 oz. bowtie pasta
- 2 cups asparagus tips cut into bite sized pieces
- 6 oz. petite mushrooms halved
- 8 Tbsp. unsalted butter room temperature, divided
- 1 cup heavy cream
- 1/2 cup Parmesan cheese
- 2 tsp. jerk seasoning
- 1 tsp. fresh thyme minced
- 1 tsp. salt
- Cook the pasta in a large pot of salted water according to package directions for al dente. Drain and set aside.
- Mix 4 Tbsp. softened butter with the jerk seasoning and fresh thyme in a small bowl.
- Melt the butter over medium heat in a large nonstick pan. Brown the chicken in the seasoned butter until golden brown on both sides, about 8-9 minutes per side. Remove chicken onto a cutting board. Slice into strips.
- Add the mushrooms and asparagus to the pan and saute until tender. Remove onto a separate plate.
- Lower the heat. Add the remaining butter to the pan. Melt the butter, then stir in the cream, Parmesan cheese and salt.
- Add cooked chicken, vegetables and pasta back into the pan. Gently toss to coat everything in the sauce.