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Creamy jerk chicken pasta recipe topped with grilled chicken, parsley, and lime wedges in a white bowl on a rustic wooden table.

Creamy Jerk Chicken Pasta (Better Than Takeout!)

A bold and creamy fusion of Jamaican jerk chicken and Italian pasta. This easy, flavor-packed dish brings smoky spice and velvety sauce together in one irresistible meal—perfect for weeknights or special occasions.
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Prep Time 30 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings: 4 people
Course: Main Course
Cuisine: Caribbean Fusion, Italian-American, Jamaican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • Jerk Chicken
  • 2 Boneless skinless chicken breasts Sliced into strips
  • 2 tbsp |Jerk seasoning Store-bought or homemade
  • 1 tbsp Olive oil For marinating
  • ½ Lime juiced Freshly squeezed
  • Salt and pepper To taste
  • Pasta & Sauce
  • 8 oz | | Pasta | Penne fettuccine, or linguine
  • 1 tbsp |Butter | Unsalted
  • 3 cloves Garlic minced
  • ¼ cup Onion finely chopped
  • 1 cup Heavy cream Or coconut milk for dairy-free
  • ½ cup Parmesan cheese Grated
  • 1 tsp Paprika | Optional for color
  • ¼ tsp Red pepper flakes Optional for heat
  • Salt and black pepper To taste
  • ½ cup Reserved pasta water As needed to loosen sauce
  • Optional Garnishes
  • Fresh parsley or scallions For color & freshness
  • Extra parmesan cheese
  • Lime wedges For serving

Equipment

  • 1 Large Skillet For cooking chicken & sauce
  • 1 Saucepan To cook pasta
  • 1 Cutting Board For slicing chicken
  • Knife Sharp chef’s knife
  • 1 Tongs or spatula For turning chicken
  • 1 Measuring Cups & Spoons For sauce & seasoning

Method
 

  1. Marinate the Chicken
  2. In a bowl, combine chicken, jerk seasoning, lime juice, olive oil, salt, and pepper. Mix well. Cover and marinate for at least 30 minutes or overnight in the fridge.
  3. Cook the Chicken
  4. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4–5 minutes per side until browned and fully cooked. Remove and set aside.
  5. Boil the Pasta
  6. Cook pasta in salted water according to package instructions. Reserve ½ cup pasta water, then drain and set aside.
  7. Sauté Aromatics
  8. In the same skillet, melt butter. Add garlic and onion. Sauté for 2–3 minutes until fragrant and translucent.
  9. Make the Sauce
  10. Pour in heavy cream and bring to a gentle simmer. Stir in parmesan, paprika, and red pepper flakes. Let it simmer until thickened, 4–5 minutes.
  11. Combine Pasta and Sauce
  12. Add the cooked pasta to the skillet. Toss to coat, adding reserved pasta water as needed to loosen the sauce.
  13. Add the Chicken Back
  14. Return the cooked chicken to the pan and gently stir everything together until well combined.
  15. Serve & Garnish
  16. Plate the pasta and top with parsley, extra cheese, or lime wedges for a fresh finish.

Notes

  • For a dairy-free version, swap cream and cheese for full-fat coconut milk and vegan parmesan.
  • For extra heat, add diced scotch bonnet or a splash of hot sauce.
  • Store leftovers in an airtight container in the fridge for 3–4 days. Reheat with a splash of liquid to keep creamy.