Easy and Creamy Jamaican Jerk Chicken Pasta Recipe
If you like this Bahama Breeze favorite, you'll love the copycat version!
Ingredients
- 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
Instructions
- 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.
Tried this recipe?Let us know how it was!