Chicken Pasta recipes are always a dinner win! Along with this Jerk Chicken Pasta, you’ll love Blackened Chicken Alfredo, Chicken Broccoli Alfredo, Cajun Chicken Pasta, Parmesan Chicken Pasta, and Creamy Chicken Pesto Pasta.
HOW TO MAKE Jerk Chicken Pasta VIDEo
Jerk Chicken Pasta Ingredients
In this chicken pasta recipe, juicy chicken cutlets are boldly seasoned with jerk seasoning and mixed into creamy, cheesy pasta. This decadent dinner made easy is a winner every time! To make the Jerk Chicken Pasta, you will need the following (full recipe in the printable recipe card at the bottom of the post):
Ingredient Substitutions
Chicken breasts: You can make your own chicken cutlets or purchase packaged pre-sliced cutlets. You may also use 4 boneless, skinless chicken thighs. Jerk seasoning: I prefer using a homemade spice blend to ensure there’s no MSG or anti-caking agents in my jerk seasoning. However, you may use your favorite store-bought blend if desired. Flour: I used all-purpose flour, but a gluten-free 1:1 substitute will work or 2 tablespoons cornstarch mixed into the broth before adding it to the pan. Pasta: I love cavatappi, but any short pasta shape is fine. Sub gluten-free pasta, if needed. Half and half: This can be replaced with 1 cup milk whisked with 1 tablespoon of cornstarch OR 1 cup evaporated milk mixed with 2 teaspoons of cornstarch.
How to Make Jerk Chicken Pasta
Jerk Chicken Pasta is beautifully straightforward to make, and the jerk seasoning infuses the dish with unapologetically bold, nuanced flavor. I’ve gone into detail in the recipe card below on how to make this easy pasta recipe, but I’ll quickly review the process:
Step 1: Cook the Pasta
Cook the pasta in heavily salted water just until al dente. Reserve ½ cup pasta water before draining. This will help thin out the creamy sauce while making it silky smooth! Drain, rinse and toss pasta with a drizzle of olive oil; set aside.
Step 2: Prep the Chicken Cutlets
Slice the chicken breasts through the equator to create 4 filets. Cover the filets with plastic wrap and pound to an even thickness. Lightly rub the chicken cutlets with olive oil and then season all sides with jerk seasoning.
Step 3: Cook the Chicken
Melt butter in a little oil in a large, heavy bottom skillet over medium-high heat (I use my braiser for everything!). Once hot, add chicken and cook until golden and cooked through. Transfer the chicken to a cutting board and let rest for 5 minutes before slicing.
Step 4: Sauté the Onions and Peppers
To the drippings left in the skillet, add the onion, bell peppers, additional jerk seasoning and cook for 2 minutes. Add garlic, and sauté for 30 seconds.
Step 5: Make the Sauce
Sprinkle flour over the vegetables and cook for 1 additional minute. Reduce heat to low, then slowly whisk in the chicken broth and half and half. Increase the heat to medium-high and bring the sauce to a simmer while stirring constantly, until thickened.
Step 6: Finish and Serve!
Reduce the heat to low and stir in the cheddar and Parmesan cheese until melted. Stir in the lime juice, pasta and chicken – dig in!
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