Chicken Jerk Pasta Ájọkẹ

This creamy chicken jerk pasta is pure comfort with a Caribbean twist. Every bite brings bold spice from the jerk seasoning mellowed by a dreamy sauce. Loaded with protein and colorful veggies this is one of those weeknight dinners that feels like a treat but comes together with pantry basics. It quickly found its way onto our regular dinner rotation and I have never looked back.

I first made this pasta for a friend who dearly missed home and even she declared it better than any restaurant version she had tried.

Ingredients

• Pasta: makes this a satisfying and comforting dish choose your favorite shape and look for bronze cut pasta if you want that perfect sauce cling
• Chicken breast: brings lean protein use good quality free-range chicken for best flavor and texture
• Jerk seasoning: gives all the character go for freshly blended or your favorite store brand with lots of warm spices
• Olive oil: adds richness and helps the chicken brown pick extra virgin for a fruity flavor
• Unsalted butter: deepens the sauce and balances the spices always go for real butter not margarine
• Cooking cream: forms the creamy base pick up a full-fat variety for the silkiest results
• Green onion: adds freshness and color choose firm bright stalks
• Onion: gives sweet flavor and body to the sauce yellow onions are my choice for their mildness
• Garlic: builds savory depth chop it fresh for best aroma
• Bell peppers: make the dish pop with color and crunch pick vibrant red yellow or green peppers
• Parmesan cheese: melts into the sauce for creaminess and a salty kick go for freshly grated if you can
• Salt and black pepper: bring out all the flavors always taste and season to your liking

Step-by-Step Instructions

Boil the Pasta:

Fill a large pot with water and add salt generously. Bring to a boil then add the pasta. Stir once and cook until just al dente about one minute less than the package suggests. Scoop out some cooking water for later then drain the pasta well.

Prepare the Chicken:

While the pasta cooks heat olive oil and butter in a deep skillet over medium heat until the butter melts and sizzles. Add sliced onions and cook slowly stirring often until they are soft and translucent. This lets their sweetness build the base.

Cook the Chicken:

Add bite-sized chicken to the skillet and sprinkle in a good amount of jerk seasoning. Toss with salt and pepper. Cook while stirring so every piece gets coated and seared until the chicken is just cooked through and no longer pink inside.

Add Veggies:

Toss in colorful bell peppers half the green onions and all the chopped garlic. Sauté just a few minutes until the peppers are bright but still a bit crisp.

Make the Cream Sauce:

Pour in the cooking cream and a splash of reserved pasta water or chicken stock. Add more jerk seasoning and a bit of chopped scotch bonnet if you love some kick. Stir constantly over low heat letting the sauce thicken and flavors meld for three to five minutes.

Melt the Cheese:

Sprinkle in parmesan cheese and stir until smooth and creamy. Make sure it is fully melted so you get that signature silky texture.

Combine with Pasta:

Add your drained pasta to the sauce. Use tongs to toss and coat every bite. Let it bubble together for a minute so the pasta absorbs the sauce. Taste and add more seasoning if needed.

Finish and Serve:

Remove from heat. Portion the pasta into bowls. Scatter over the rest of the green onions and another generous sprinkle of parmesan. Serve piping hot.

Pin

My favorite part is always the combination of jerk seasoning and bell peppers. Every time I make this it fills the kitchen with the most amazing aroma. My kids love swirling the creamy sauce through each strand of pasta they happily lick their bowls clean.

Storage Tips

Store any leftover pasta in an airtight container in the fridge for up to three days. If the sauce thickens just add a splash of water or cream when reheating. You can freeze cooled pasta in freezer-safe containers for up to one month and reheat gently on the stove.

Ingredient Substitutions

If you cannot find jerk seasoning you can blend your own using allspice thyme paprika and chili powder. For the protein swap in cooked shrimp strips of beef or even crispy tofu for a vegetarian version. You can use any color bell pepper you like or swap for zucchini if you are out.

Serving Suggestions

This pasta is filling on its own but a simple side salad with lime vinaigrette pairs perfectly. Toasted bread or garlic knots also make a great match for sopping up the sauce. For extra color scatter chopped cilantro or parsley on top.

Cultural Inspiration

Rasta pasta is a fusion classic with roots in Jamaican and Italian influences. Jerk seasoning brings the heat and depth from Caribbean cuisine while the creamy pasta is a nod to Italian comfort food. Every bite captures a different layer of flavor and history.

Recipe FAQs

→ Can I use a different protein instead of chicken?

Absolutely, you can substitute shrimp, salmon, crabmeat, pork, beef strips, or even make it vegetarian with more vegetables.

→ How do I manage the heat from jerk seasoning?

If you're sensitive to heat, use less jerk seasoning or swap scotch bonnet for milder peppers like cayenne or red pepper flakes according to your preference.

→ Which type of pasta works best with this dish?

Penne, rigatoni, or fettuccine are excellent, but any sturdy pasta shape that holds sauce will work well.

→ Can I make this meal ahead of time?

Yes, you can cook the sauce and pasta in advance, then combine and heat just before serving for best texture and flavor.

→ What cheese alternatives can I use?

Cream cheese or grated cheddar can boost creaminess and flavor, or try mozzarella for a milder result.