Creamy Jerk Chicken Pasta

This creamy jerk chicken pasta is a traditional family favorite. The heat of the jerk seasoning and the creamy sauce makes the perfect combination. This post sponsored by Florida Milk. All thoughts and opinions are my own.

I grew up in a West Indian household. That meant that jerk chicken was a staple menu item in our home. When I was little, the spice of the jerk seasoning used to be too spicy for my palette. Now, I can’t get enough of it. I try to cook it as often as I can to get my kids used to traditional foods from their heritage.

I remember the first time having jerk chicken pasta or rasta pasta as it was called. It was amazing, and actually how I found out I was pregnant with Tatiana. My husband and I, who was my boyfriend at the time, were on a trip to New York visiting family the first summer after graduating from high school. We were on our way to the airport to head home and decided to stop at a popular Jamaican restaurant on the way. We both ordered Rasta Pasta. It was the most delicious pasta I had ever had. Even though it was mouthwatering, it did not sit well with my stomach one we got into the air. That was the beginning of my “morning sickness”.

Creamy Jerk Chicken Pasta

As a mom, I wanted to introduce my kids to foods from our culture and others so I introduced jerk chicken at an early age. However, the spice was too much for Tatiana too. I needed to come up with a recipe where I could take the spice down a notch without sacrificing the flavor. This creamy jerk chicken pasta allowed me to do just that. The heat of the jerk seasoning and the creamy sauce makes the perfect combination. This pasta is now a family favorite and in regular rotation on our monthly menu.

Ingredients

• 1 package bowtie pasta (cooked according to package instructions)
• 3 whole boneless chicken thighs
• 2 tbsp jerk seasoning (this one is a favorite)
• 1oz butter
• 1 clove minced garlic
• 8oz heavy cream
• 8oz parmesan cheese
• 2oz feta cheese
• Salt and pepper to taste

Instructions

1. Marinate chicken overnight in the jerk seasoning.
2. In a frying pan, cook chicken thighs until they have reached 165 degrees internally, about 10 minutes on each side.
3. Cook bowtie pasta according to package instructions.
4. Drain and set aside.
5. In a large pot, melt the butter.
6. Add the garlic, heavy cream, cheese, and salt and pepper. Bring to a low boil and stir constantly to prevent sticking.
7. After about a minute, add in cooked pasta and chicken.
8. Serve and enjoy!

Grab the printable recipe below.

One thing to note when recreating this recipe at home is that chicken thighs work the best. It’s the juiciest cut of meat and will provide tons of flavor. However if you only have chicken breasts or tenderloins on hand, those will work too. I’ve made this recipe with both before and it was still great.

Cooking the thighs in a cast iron skillet or a grill will give the meat a wonderful sear. Plus I love the extra crunch that you can get on the meat when you cook in a cast iron skillet.

Grab some of my favorite cooking essentials here:

5 from 5 votes

Print

Creamy Jerk Chicken Pasta

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

 

Course: Main Course

Author: Bianca Dottin

Ingredients

• 1 package bowtie pasta cooked according to package instructions
• 3 whole boneless chicken thighs
• 2 tbsp jerk seasoning this one is a favorite
• 1 oz butter
• 1 clove minced garlic
• 8 oz heavy cream
• 8 oz parmesan cheese
• 2 oz feta cheese
• Salt and pepper to taste

Instructions

1. Marinate chicken overnight in the jerk seasoning.
2. In a frying pan, cook chicken thighs until they have reached 165 degrees internally, about 10 minutes on each side.
3. Cook bowtie pasta according to package instructions.
4. Drain and set aside.
5. In a large pot, melt the butter.
6. Add the garlic, heavy cream, cheese, and salt and pepper. Bring to a low boil and stir constantly to prevent sticking.
7. After about a minute, add in cooked pasta and chicken.
8. Serve and enjoy!

Don’t forget to take a look at my other recipes here! This brisket is perfect for sunday dinner and gingerbread ice cream makes is definitely a sweet option for dessert.