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Jerk Chicken Pasta
Jerk Chicken Pasta will spice up your weeknight dinner routine with its creamy, cheesy, spicy, full throttle blend of flavor! To make this chicken pasta recipe, chicken fillets are pounded thin so they’re incredibly tender, coated in aromatic, earthy, spicy, smoky, jerk seasoning then pan seared to create melt-in-your-mouth Caribbean-style blackened chicken. The luxurious pasta sauce is infused with jerk seasoning, fresh garlic, red onions, bell peppers and salty Parmesan, all brightened with a kiss of lime. Toss everything together and serve it alongside apple salad and sweet cornbread for a new favorite dizzyingly delicious dinner!
👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 20 min🔥 Cook: 20 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- skillet
- saucepan
- cutting board
- whisk
📝 Preparation Steps
1
Make cutlets: Slice the chicken through the equator to create 4 fillets. Cover the fillets with plastic wrap and pound to an even thickness using a meat mallet or the side of a can. Dab the chicken dry with paper towels.
2
Season chicken: Lightly rub the chicken with a drizzle of olive oil then season all sides with 1 tablespoon jerk seasoning. Let the chicken rest while you prep the rest of the ingredients.
jerk seasoning ( <1 teaspoon
3
Cook pasta: Cook pasta in heavily salted water just until al dente. Reserve ½ cup pasta water before draining. Drain, rinse and toss pasta with a drizzle of olive oil; set aside.
4
Cook chicken: Melt 2 tablespoons butter in 2 tablespoons oil in a large, heavy bottom saucepan (I love my pictured braiser) over medium-high heat. Once hot, add chicken and cook for ⏱️ 4-5 minutes per side until golden and cooked to 160 degrees on an instant read thermometer. Transfer chicken to a cutting board and loosely tent with foil; don’t wipe out the skillet. Wait at least ⏱️ 5 minutes before slicing or chopping the chicken.
butter (salted or unsalted)2 tablespoons
5
Sauté onions and peppers: Add onion, bell peppers and 1 teaspoon jerk seasoning to the chicken drippings and cook for ⏱️ 2 minutes over medium-high heat. Add garlic, and sauté for ⏱️ 30 seconds.
bell peppers, thinly sliced (preferably red, yellow, orange)3jerk seasoning ( <1 teaspoon
6
Make sauce: Sprinkle in the flour and cook for 1 additional minute. Reduce heat to low, then slowly whisk in chicken broth, followed by the half and half (or milk/cornstarch). Stir in the chicken bouillon. Increase heat to medium-high and bring the sauce to a simmer until thickened, stirring often.
7
Add cheeses: Reduce heat to low. Working in batches, stir in the cheddar until melted, followed by Parmesan cheese until melted. You may need to cook for ⏱️ 1-2 minutes on low for the cheeses to completely melt. Stir in the lime juice.
lime juice
8
Combine and season: Chop or slice the chicken and stir it into the sauce followed by the pasta. Season with salt, pepper and cayenne pepper to taste - this will make the pasta come alive! The amount will vary depending on the brand of jerk seasoning used and personal preference. I add ½ teaspoon pepper, 3/4 teaspoon salt and 1/4 teaspoon cayenne. Garnish with freshly grated Parmesan Cheese, fresh parsley and lime juice (optional).
salt, pepper, cayenne to tastejerk seasoning ( <1 teaspoonfreshly grated Parmesan cheesefresh parsleylime juice
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