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Jerk Chicken Recipes

Jerk Chicken Pasta

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Jerk Chicken and Pasta is a sumptuous spicy Jamaican-style dish that can tantalize even the most fire-fearing palate!

These pasta recipes are perfect for the night that you’re craving a little bit of everything. The dish can be spicy or creamy and you can include some veggies or more cheese. There’s basically no flavor or texture that these recipes don’t have.

It’s rare to discover a pasta dish with a good level of spice, and the jerk seasoning in this recipe does just that. On a restless weeknight, it’s excellent to be this fun while having these easy pasta recipes for your friends and loved ones. 

Rasta Pasta Recipe by Little Sunny Kitchen

Ingredients

  • Chicken(either cooked or raw)
  • Bell peppers
  • Pasta(any type of small pasta)
  • Green onions or scallions
  • Jerk seasoning
  • Heavy cream
  • Parmesan cheese
  • Garlic
  • Oil
  • Vegetable stock

Preparation

  1. Cook the pasta in salted water according to the packet directions. Take it out at “al dente” as you will cook it more in the next steps.
  2. Prep the veggies. Slice the bell peppers, green onions, and garlic. 
  3. Add vegetable oil to a heavy-bottomed pot, then saute the bell peppers and green onions. 
  4. Add the minced garlic then cook until it’s fragrant.
  5. Add the jerk seasoning to the pot, followed by the heavy cream and chicken or vegetable stock to the pot. Let it simmer for a few minutes or until the sauce thickens.
  6. Add the parmesan cheese to the pot, and stir until it melts in the sauce. Finally, add the chicken bits and pasta. Give everything a good mix so the ingredients are well coated in the sauce.
  7. Garnish the dish with chopped chives or parsley and serve.

Tip

Use a rotisserie chicken in this recipe. But if you would like to use a raw chicken breast then cut it into cubes, toss it in jerk seasoning, and cook until it turns golden and cooked through. Take it out from the pot, and set it aside for later use.

Jerk Chicken and Pasta by Allrecipes

Ingredients

  • 4 skinless and boneless chicken breast halves
  • 2 teaspoons of jerk paste
  • 1 pack or 12 ounces of uncooked egg noodles
  • 1 tablespoon of olive oil
  • 1 minced clove garlic
  • 1 cup of chicken stock
  • 1 tablespoon of jerk paste
  • ½ cup of dry white wine
  • ¼ cup of chopped fresh cilantro
  • 2 quartered limes
  • salt and pepper to taste
  • ½ cup of heavy whipping cream
  • 4 sprigs of fresh cilantro, for garnish

Preparation

  1. Rub each chicken breast half with 1/2 teaspoon of jerk paste, and place it in a shallow dish. Cover it with cling wrap and store it inside the fridge for at least 1 hour.
  2. Preheat your grill to high heat. Prepare a large pot of lightly salted water then bring it to a boil.
  3. Cook the egg noodles for 6 to 8 minutes, until al dente, and drain.
  4. Lightly oil the grill grate. Grill the chicken for 8 to 10 minutes on each side, until the juices run clear.
  5. Meanwhile, heat the olive oil in a large saucepan over medium heat, then cook the garlic for one minute. 
  6. Combine the chicken stock, white wine, 1 tablespoon of jerk paste, juice of 1 lime, chopped cilantro, salt, and pepper. Bring to a boil.
  7. Reduce heat to low, then add the heavy cream. Cook and stir until the mixture runs thick about 5 minutes. Do not let it boil.
  8. Transfer the cooked egg noodles into the saucepan, and toss with the cream sauce. 
  9. Divide the noodles into 4 serving plates, and top with grilled chicken. Give each serving a garnish with a cilantro sprig and the juice of 1/4 lime.

Rasta Pasta by Delish

Ingredients

  • 1 lb. of penne pasta
  • 3 boneless and skinless chicken breasts (about 1 1/2 lb.)
  • 2 tbsp. of jerk seasoning, divided
  • Kosher salt
  • 2 tbsp. of extra-virgin olive oil, divided
  • 1 sliced green bell pepper
  • 1 sliced red bell pepper
  • 1 sliced orange bell pepper
  • 1/3 cup of sliced green onions, plus more for garnish
  • 3 minced garlic cloves
  • 1/2 cup of low-sodium chicken broth
  • 3/4 cup of heavy cream
  • 1/2 cup of freshly grated parmesan, plus more for garnish

Preparation

  1. Cook the pasta according to package directions until al dente. Drain the pasta then set it aside. 
  2. Season the chicken breasts all over with 1 tablespoon of jerk seasoning and salt. 
  3. Preheat a large skillet over medium heat, then add 1 tablespoon of oil. 
  4. Cook the chicken until golden or no longer pink for 8 minutes per side then remove it from the pan and set it aside to rest.
  5. Add the remaining oil and cook the peppers until mostly tender for about 3 to 4 minutes. 
  6. Add the green onions and garlic and cook them until fragrant. Season it with the remaining jerk seasoning. 
  7. Add the chicken broth and heavy cream and let simmer until it thickens.
  8. Slice the chicken then add the Parmesan and stir until it melts
  9. Add pasta and chicken then toss until it is completely combined. 
  10. Garnish the dish with green onions and more Parmesan then serve.

Creamy Jerk Chicken Pasta by Grace Foods

Ingredients

  • 2 whole chicken breasts, shredded into strips or cut into cubes
  • 1 tablespoon of Ginger, Garlic, and Pimento Seasoning
  • 1 tablespoon of Jerk Seasoning
  • 1 packet of Penne Pasta, boiled and drained
  • 1 ounce of Anchor Butter
  • 2 minced garlic clove
  • 1 chopped medium onion
  • 2 stalk of chopped scallion
  • 8 ounces of heavy cream
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1 can of Whole Kernel Corn, drained
  • 1/2 chopped of medium red sweet pepper
  • 1/2 chopped of medium green sweet pepper
  • 1/2 chopped of medium yellow sweet pepper
  • 8 ounces of Anchor Cheddar Cheese, shredded

Preparation

  1. Preheat the oven to 180°C (350°F).
  2. Season the chicken breast with the Ginger, Garlic, and Pimento Seasoning, and Jerk Seasoning and put to bake or grill for 20 minutes.
  3. Cook the Penne Pasta according to the directions on the package then drain and set it aside afterwards.
  4. Heat the Anchor Butter and saute the garlic, onion, and scallion. Add the chicken breast, heavy cream, salt, and pepper, then give it a good mix.
  5. Add in the pasta, Whole Kernel Corn, and sweet peppers. Stir thoroughly to combine.
  6. Sprinkle the pasta with some shredded cheddar cheese and serve immediately. Best served with a garden salad and your favorite Tropical Rhythms.

Caribbean Jerk Chicken Pasta by Life’s Ambrosia

Ingredients

  • 1 1/2 pounds of diced chicken breasts
  • 1 tablespoon plus 1 1/2 teaspoons of jerk seasoning
  • 1 pound of dried penne pasta
  • 1 tablespoon of olive oil
  • 1 diced red bell pepper
  • 1 diced green bell pepper
  • 1 diced orange bell pepper
  • 1/2 diced medium onion
  • 2 minced garlic cloves
  • 1 cup of half and half
  • 1/2 cup of sour cream

Preparation

  1. Toss the chicken with 2 teaspoons of jerk seasoning.
  2. Bring a large pot of water to a boil then cook the pasta according to the package directions then drain afterwards.
  3. Meanwhile, heat the olive oil in a skillet over medium heat. Stir together the diced peppers, onion, and garlic. Cook for 3 minutes.
  4. Add in the chicken. Keep on cooking until the chicken is cooked for about 10 minutes.
  5. Reduce the heat and add in half and half, sour cream and the remaining jerk seasoning. Continue cooking until the sauce thickens slightly for about 5 minutes.
  6. Add in the drained pasta. Toss to fully combine the ingredients. 
  7. Reduce the heat and allow it to simmer for 5 more minutes. 
  8. Season to taste with salt and pepper then serve.

Spicy Jerk Chicken Pasta by WhatMJLoves

Ingredients

  • 2 boxes of Penne Pasta
  • 1 lb of chicken breast or chicken tenders
  • 1 pack of frozen mixed veggies such as corn, carrots, peas, green beans
  • 1 container of grated Parmesan cheese
  • 1-2 Quarts of heavy cream
  • 3-4 tablespoons of mild jerk seasoning
  • 2 tbsp of BBQ sauce
  • 2 tbsp of vegetable oil

Preparation

  1. Boil the pasta as per package directions.
  2. Cut the chicken breast into cubes.
  3. Heat the vegetable oil then add the chicken, and cook it for 15 minutes or until almost done.
  4. Add the jerk seasoning, BBQ sauce, and frozen veggies. Cook it for another 10 minutes.
  5. In a large pan, combine the drained pasta and jerk chicken mix.
  6. Add 3/4 of Parmesan cheese and 1.5 qt of heavy cream. Mix well. Adjust the cheese and heavy cream depending on your taste
  7. Serve and enjoy!

Jerk Chicken Pasta by Plain Chicken

Ingredients

  • 2 lbs of chicken tenders
  • 1 Tbsp of garlic powder
  • 2 tsp of cayenne pepper
  • 2 tsp of onion powder
  • 2 tsp of dried thyme
  • 2 tsp of dried parsley
  • 2 tsp of sugar
  • 1 tsp of salt
  • 1 Tbsp of paprika
  • dash of red pepper flakes
  • 1 tsp of ground allspice
  • 1/2 tsp of black pepper
  • 1/2 tsp of ground nutmeg
  • 1/4 tsp of ground cinnamon
  • 1 slice of yellow bell pepper
  • 1 red bell pepper
  • 1 sliced small onion
  • 1/4 cup of butter
  • 3 cups of heavy cream
  • 1 lb of bow tie pasta

Preparation

  1. Cook the pasta according to the package directions. Drain then set it aside.
  2. Add in the garlic powder, cayenne pepper, onion powder, thyme, parsley, sugar, salt, paprika, red pepper flakes, allspice, black pepper, nutmeg, and cinnamon. 
  3. Sprinkle on both sides of the chicken tenders. You can use as much or as little of the jerk seasoning as you wish.
  4. In a large saute pan, melt half of the butter over medium-high heat. Saute the peppers and onion until it starts to soften. 
  5. Add chicken tenders to the skillet and cook until it’s done for about 8 minutes.
  6. Pour the cream and the remaining butter into the skillet. Lower heat and simmer until the sauce thickens for about 5-7 minutes.
  7.  Serve the chicken and the sauce over the pasta.

Jerk Chicken Pasta by Food.com

Ingredients

  • 4 boneless chicken breasts
  • 1⁄2 cup of butter
  • 4 -5 crushed garlic cloves
  • 1 cup of half-and-half
  • 1⁄2 cup of chicken broth
  • 1 teaspoon of cornstarch
  • 1 teaspoon of herbs, of your choice, rosemary, marjoram, oregano
  • 1 tablespoon of cayenne pepper
  • 1⁄2 stalk of asparagus
  • 8 ounces of sliced mushrooms, pieces, and stems
  • 3 tablespoons of parsley, crushed salt, and pepper, to taste
  • 8 ounces of angel hair pasta

Preparation

  1. Melt the butter in a skillet over medium-low heat then add the garlic.
  2. When the garlic becomes fragrant, add the cayenne pepper and chicken that is already cut up into small strips or whole then increase the heat.
  3. Cook it until the chicken is cooked to preferred tenderness. 
  4. Take out the chicken from the pan, leaving the butter-garlic-cayenne mix.
  5. In a separate deep pan, fill it with 1/4 full of water. Place a drainer on top of the pan then add the asparagus (cut up into 1-inch pieces). Cover then steam it for 5-10 minutes.
  6. In another deep pan, cook the angel hair pasta according to the package instruction then set it aside afterward.
  7. In a cup, stir together the half-and-half, chicken broth, and cornstarch. Pour it into the skillet where the chicken was cooked.
  8. Bring to a boil, reduce heat, then let it simmer for 3 minutes while constantly stirring.
  9. Add in the parsley, herbs, mushrooms, and asparagus then stir for 3-5 minutes to heat through and to allow the flavors to blend.
  10. Add the chicken to heat through.
  11. Add the pasta and stir to heat through.
  12. Serve and enjoy

Rasta Pasta by Chili Pepper Madness

Ingredients for the Pasta

  • 2 tablespoons of olive oil or vegetable oil
  • 1 small chopped onion
  • 1 sliced green bell pepper sliced
  • 1 sliced red bell pepper
  • 1 sliced orange bell pepper
  • 3 chopped garlic cloves
  • 1 tablespoon of Jamaican jerk seasoning
  • 14 ounces of fire-roasted tomatoes
  • 1 cup of coconut milk, heavy cream is an acceptable alternative yet it won’t bring that coconut flavor
  • 1 cup of grated fresh Parmesan cheese or more if needed
  • 8 ounces of fettuccine pasta

Ingredients for the Shrimp

  • 1 pound of peeled and deveined shrimp
  • 1 tablespoon of olive oil
  • 1 tablespoon of Jamaican jerk seasoning
  • FOR GARNISH: Fresh chopped parsley spicy chili flakes and extra grated Parmesan cheese

Preparation for the Pasta

  1. Heat 2 tablespoons of olive oil in a large pan and add the onion and peppers. Cook them for about 5 minutes until it softens.
  2. Add the garlic and 1 tablespoon of Jamaican jerk seasoning. Cook for 1 minute while stirring.
  3. Add in the tomatoes and stir. Let the tomatoes cook for 5 minutes.
  4. Add the coconut milk and let it simmer for 5 minutes to thicken up. If it gets too thick, add in a few tablespoons of water or chicken stock.
  5. Add in some Parmesan cheese and remove it from the heat.
  6. While the Rasta Pasta is simmering, cook the fettuccine noodles according to the package instructions. Drain and toss the pasta with the sauce.

Preparation for the Shrimp

  1. Preheat a separate pan to medium heat before a tablespoon each of olive oil and Jamaican jerk seasoning.
  2. Add the shrimp and let it cook for 2-3 minutes on each side, until it turns pink and cooked through.
  3. Serve the shrimp over the pasta. Garnish it with fresh chopped parsley, spicy chili flakes, and extra grated Parmesan cheese

Spicy Red Jamaican Jerk Pasta by Wickles Pickles

Ingredients

  • 1 lb of penne pasta
  • 1 1/2 lb of boneless skinless chicken breasts
  • 2 tbsp of jerk seasoning
  • salt
  • 2 tbsp of olive oil
  • 1/2 sliced green bell pepper
  • 1/2 sliced red bell pepper
  • 1/2 sliced orange bell pepper
  • 1/3 cup of sliced green onions, plus more for garnish
  • 3 minced garlic cloves
  • 1/2 cup of chicken broth
  • 1/4 cup of heavy cream
  • 1/2 cup of Spicy Red Sandwich Spread
  • 1/2 cup of freshly grated Parmesan, plus more for garnish

Preparation

  1. Cook the pasta according to package instructions until al dente. Drain then set it aside.
  2. Season the chicken breasts all over with 1 tbsp of jerk seasoning and salt.
  3. Preheat a large skillet over medium heat. Cook the chicken in 1 tbsp of oil until it turns golden and no longer pink then set it aside.
  4. Add the remaining oil and cook the peppers until it turns tender. Add the green onions and garlic and cook them for 1 extra minute then season it with the remaining jerk seasoning.
  5. Add the chicken stock, heavy cream, and Spicy Red Sandwich Spread and let it simmer until it thickens. Slice the chicken afterwards.
  6. Add the parmesan and stir until it melts, then add the pasta and the chicken and toss it until it is completely combined.
  7. Garnish with green onions and parmesan, and add some extra Spicy Red Sandwich Spread.

Easy Gluten-Free and Dairy-Free Jerk Chicken Pasta by Abbey’s Kitchen

Ingredients

  • 1 lb. of Chicken Breast, thinly sliced and pounded to ¼” thickness
  • 2 Tbsp. of Jerk Seasoning
  • 1.5 Tbsp. of Avocado Oil
  • 2-3 Tbsp. of Broth or Water as needed
  • 1 small Onion sliced (about ½ cup)
  • 1 sliced Red Bell Pepper
  • 1 sliced Yellow Bell Pepper
  • 1 sliced Green Bell Pepper
  • ⅔ cup of sliced Celery
  • 1-2 Tbsp. of Jerk Seasoning to taste
  • ⅔ cup of Cherry Tomatoes, sliced in half
  • 1 cup of canned Coconut Milk
  • ¼-⅓ cup of Chicken Broth
  • 10 oz. of Chickpea Pasta
  • 1.5 cups of Baby Spinach
  • 3 Tbsp. of sliced Green Onion
  • Fresh Parsley or Cilantro for garnish

Preparation

  1. Rub the 2 tablespoons of jerk seasoning all over the chicken breasts. You can also add ½ teaspoon of salt if you prefer.
  2. Heat the avocado oil in a stainless steel pan over medium heat. Once hot, add the chicken to the pan.
  3. Allow it to cook for 5 minutes on each side or until the internal temperature of the chicken touches at least 165 degrees Fahrenheit. If the bottom of the pan starts to burn, add some broth or water 1 tablespoon at a time, then take out the chicken from the pan.
  4. While the chicken is cooking, begin to boil a pot of salted water and prepare the pasta according to the package instructions. When the pasta becomes al dente, strain the pasta and set it aside for a while.
  5. Combine the onion and sliced peppers into the pan and saute them to bring up any browned bits from the bottom of the pan.
  6. Saute them for 2-3 minutes, then add the celery. Saute until the veggies become tender.
  7. Add the rest of the jerk seasoning, half of the tomatoes, coconut milk, and broth. Stir them together until the coconut milk starts to bubble. 
  8. Add the pasta and spinach to the pan and stir them together.
  9. Slice or dice the chicken then add it to the pan. Gently mix the pasta until the chicken is heated and the spinach has wilted. 
  10. Add the remaining tomatoes to the pan and season them with more jerk seasoning or salt to taste. 
  11. Garnish the dish with sliced green onion and parsley or cilantro then serve.

Conclusion

In Jamaica, this dish is traditionally known as Rasta Pasta and is usually served without meat. Rasta is the short term for Rastafarian and people who grasp this religion and way of life do not eat meat. But there are some other tweaks if a Rastafarian made this dish. However, in some restaurants in Jamaica, they added chicken which is the favorite variation in their home. 

These Jerk Chicken Pasta recipes are meals that are not only filling, it is also quick to make (think one pot) and can easily be altered with seafood (shrimp, crab, lobster) or other forms of poultry. It is tempting when prepared in a vegetarian style too.

Traditionally these recipes are made with a mornay sauce. However, you’ll just simply throw in some parmesan cheese, heavy cream, and mix in these versions. 

You can pair these dishes with a traditional Jamaican drink like Ting (a grapefruit-flavored soda), ginger beer, or a good old Red Stripe beer. These dishes also pair well with a variety of wines including Riesling, Pinot Grigio, or Shiraz.

The recipe is not too spicy but you can add more spice if you prefer. If all else fails, an ice-cold glass of water to keep things cool and breezy. 

Walk on the Caribbean side of life with these recipes that are sure to please a crowd or anyone at your dinner table. 

Do you want the perfect jerk chicken experience?

Below are some essential items that you should use to cook the perfect jerk chicken.

Smoker ovens

Get the smokey flavour in your jerk chicken.

Jerk chicken recipe books

Learn from others that have perfected the jerk chicken cooking technique.

Bbq turning tongs

Make sure your food is well cooked by turning the meat properly with turning tongs.

BBQ gloves

Keep save with BBQ gloves, which will allow you to cook the meat properly.

BBQ Woods and Charcoal.

Vary the smokey flavour by using different BBQ woods and charcoal.

Meat thermometer

Check the temperature of your meats while cooking.

BBQ sets

Get a complete BBQ set so that you are prepared to BBQ the best jerk chicken.