This Authentic Jerk Chicken Pasta recipe is the perfect fusion of flavors, making it an ideal choice for a delightful weeknight dinner. With tender grilled chicken, a homemade jerk marinade that bursts with flavor, and a creamy sauce that ties it all together, this dish is sure to impress your family and friends.
1 bell pepper, diced (red or yellow for sweetness)
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper (adjust for spice preference)
1 cup heavy cream
1 cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)
For the Homemade Jerk Marinade:
2 green onions, chopped
1 tablespoon fresh thyme leaves
1 tablespoon brown sugar
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon nutmeg
3-4 Scotch bonnet peppers (adjust to taste)
2 cloves garlic
Juice of 1 lime
1 tablespoon soy sauce
Instructions
Prepare the Jerk Marinade: In a blender or food processor, combine green onions, thyme, brown sugar, allspice, cinnamon, nutmeg, Scotch bonnet peppers, garlic, lime juice, and soy sauce. Blend until smooth to form the jerk marinade. This vibrant mixture should be aromatic and may be adjusted for spice according to your preference.
Marinate the Chicken: Coat the chicken breasts thoroughly with jerk marinade. Allow marination for at least 30 minutes, or up to overnight for the best flavor. The longer the chicken marinates, the more robust the jerk flavor will become.
Grill the Chicken: Preheat your grill to medium-high heat. Brush the grill grates with olive oil to prevent sticking. Grill the chicken for about 6-7 minutes on each side, or until cooked through and internal temperature reaches 165°F (74°C). The chicken should have nice grill marks and a slight char. Remove from grill and let rest for a few minutes, then slice into strips.
Cook the Pasta: In a large pot, bring water to a boil. Add a pinch of salt and the penne pasta. Cook according to package instructions until al dente, usually about 10-12 minutes. The pasta should be firm to the bite. Drain and set aside.
Prepare the Sauce: In a large skillet over medium heat, add olive oil. Once hot, add minced garlic and chopped onion, sautéing until fragrant and translucent, about 2-3 minutes. The garlic should be lightly golden, indicating it’s releasing its flavor. Add diced bell pepper and continue to sauté for another 3 minutes, until the pepper softens.
Add Cream and Cheese: Reduce the heat to low, then stir in the heavy cream, thyme, and cayenne pepper. Slowly add Parmesan cheese, stirring continuously until the cheese melts and the sauce thickens, around 5-7 minutes. The sauce should become velvety and coat the back of a spoon.
Toss Pasta and Chicken: Add the cooked pasta and sliced jerk chicken to the sauce. Gently toss everything together until well coated. Ensure the pasta is evenly distributed within the sauce.
Serve: Plate the pasta and garnish with freshly chopped parsley. Enjoy your Authentic Jerk Chicken Pasta warm, savoring the blend of flavors!
