Jamaican Jerk Chicken Pasta Recipe: Tropical Fusion Feast

Now that summer is winding down, I’m bringing the Caribbean heat straight to your pasta bowl! Nothing beats the fiery kick of jerk seasoning mingling with creamy pasta in this Bahama Breeze-inspired creation. Get ready to spice up your dinner routine with this island-meets-Italy masterpiece.

Why This Recipe Works

• The authentic jerk marinade penetrates the chicken deeply, creating layers of spicy, sweet, and smoky flavors that stand up to the rich pasta sauce
• Using both heavy cream and pasta water creates a luxuriously creamy sauce that clings perfectly to every noodle without becoming overly heavy or greasy
• The quick sear on the chicken locks in juices while developing a beautiful caramelized crust that adds textural contrast to the tender pasta
• Fresh scallions and thyme provide bright, herbal notes that cut through the richness and keep each bite feeling fresh and balanced
• The entire dish comes together in under 45 minutes, making it perfect for weeknight dinners that feel special enough for weekend entertaining

Ingredients

• 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
• 3 tablespoons Jamaican jerk seasoning (store-bought or homemade blend)
• 2 tablespoons olive oil, divided
• 1 pound fettuccine pasta
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/4 cup fresh scallions, thinly sliced
• 2 tablespoons fresh thyme leaves
• 1 tablespoon brown sugar
• 1 teaspoon allspice
• 1/2 teaspoon cayenne pepper (adjust to taste)
• Salt and black pepper to taste
• 1/4 cup reserved pasta water

Equipment Needed

• Large pot for boiling pasta
• Large skillet or Dutch oven
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Chef’s knife and cutting board
• Tongs
• Colander

Instructions

Marinate the Chicken

Begin by placing your cubed chicken thighs in a medium mixing bowl. Sprinkle the Jamaican jerk seasoning evenly over the chicken, making sure every piece gets thoroughly coated. Use your hands to massage the seasoning into the meat, really working those flavors into every nook and cranny. Let this sit at room temperature for exactly 15 minutes – this brief marinating time allows the spices to penetrate while you prep other ingredients. The chicken should take on a deep reddish-brown color from the jerk seasoning. Don’t skip this step even if you’re short on time, as it makes a significant difference in flavor distribution throughout the final dish.

Cook the Pasta

Fill your large pot with 4 quarts of water and bring it to a rolling boil over high heat. Add 2 tablespoons of salt to the water – this is crucial for seasoning the pasta from the inside out. Gently add the fettuccine, stirring immediately to prevent sticking. Cook for 9-11 minutes, or until al dente according to package directions. Before draining, reserve 1/4 cup of the starchy pasta water – this liquid gold will help emulsify our sauce later. Drain the pasta in a colander but do not rinse it, as the starch helps the sauce adhere better. Tip: Always taste a piece of pasta about 2 minutes before the recommended cooking time to ensure perfect al dente texture.

Sear the Jerk Chicken

Heat 1 tablespoon of olive oil in your large skillet over medium-high heat until it shimmers. Carefully add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding. Sear for 4-5 minutes without moving, until a deep brown crust forms on the bottom. Flip each piece and cook for another 3-4 minutes until the chicken reaches an internal temperature of 165°F and has a nicely caramelized exterior. Remove the chicken from the skillet and set aside. The skillet should have beautiful browned bits stuck to the bottom – these will add incredible flavor to our sauce.

Prepare the Sauce Base

Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet. Add the diced onion and cook for 4-5 minutes until translucent and slightly softened. Add the minced garlic and cook for 30 seconds until fragrant – be careful not to burn it! Stir in the sliced red bell pepper and cook for another 3-4 minutes until just beginning to soften. The vegetables should release their natural sugars and create a flavorful foundation for our sauce. Scrape up all those delicious browned bits from the chicken as you stir – this is where deep flavor develops.

Combine and Finish the Dish

Return the seared chicken to the skillet with the vegetables. Pour in the heavy cream and chicken broth, then add the brown sugar, allspice, and cayenne pepper. Bring the mixture to a gentle simmer over medium-low heat, stirring occasionally. Let it bubble gently for 5-7 minutes until the sauce thickens slightly and coats the back of a spoon. Add the drained pasta to the skillet along with the reserved pasta water. Use tongs to toss everything together until the pasta is evenly coated in the creamy jerk sauce. Stir in the fresh scallions and thyme leaves just before serving. Tip: Let the finished dish rest for 2 minutes off the heat before serving to allow the flavors to meld perfectly.

Tips and Tricks

For the most authentic jerk flavor, consider making your own jerk seasoning blend if you have the time. Combine 2 tablespoons each of onion powder and garlic powder, 1 tablespoon each of thyme, allspice, and smoked paprika, 2 teaspoons of cayenne pepper (adjust for heat preference), 1 teaspoon each of cinnamon, nutmeg, and black pepper, and 1 tablespoon of brown sugar. Toasting whole spices and grinding them yourself will elevate the flavor even further. If using store-bought jerk seasoning, check the sodium content as some brands can be quite salty – you may need to adjust additional salt in the recipe accordingly. For extra tender chicken, you can marinate it for up to 4 hours in the refrigerator, but bring it to room temperature for 30 minutes before cooking. If you prefer a smoother sauce, you can blend the vegetable mixture before adding the cream, though the texture from the diced vegetables adds nice contrast. To make this dish ahead, prepare all components separately and combine gently when ready to serve – the pasta may absorb some sauce, so have extra cream or broth on hand to loosen it up. For a richer flavor, substitute half the heavy cream with coconut milk, which complements the Caribbean flavors beautifully. If your sauce breaks or looks oily, whisk in a tablespoon of cold butter off the heat to re-emulsify it. Always taste and adjust seasoning at the end – jerk flavors can mellow during cooking, so you might need an extra pinch of cayenne or allspice before serving.

Recipe Variations

• Seafood Twist: Replace the chicken with 1.5 pounds of large shrimp or scallops. Marinate the seafood for only 10 minutes (any longer and the acid can start to cook it). Cook the shrimp for 2-3 minutes per side or until pink and opaque. The delicate seafood pairs wonderfully with the bold jerk flavors while keeping the dish light and elegant.
• Vegetarian Delight: Omit the chicken and use 2 cups of sliced mushrooms and 1 diced eggplant instead. Roast the vegetables at 400°F for 20 minutes with jerk seasoning before adding to the sauce. The meaty texture of mushrooms and eggplant stands up well to the robust spices, creating a satisfying plant-based meal that even meat-lovers will enjoy.
• Coconut Cream Version: Substitute the heavy cream with full-fat coconut milk for a dairy-free alternative that enhances the tropical vibe. Add 1 tablespoon of lime zest and 2 tablespoons of lime juice at the end for brightness. The coconut milk adds a subtle sweetness that balances the heat while keeping the sauce luxuriously creamy without dairy.
• Spice Level Adjustments: For milder palates, reduce the cayenne to 1/4 teaspoon and use mild jerk seasoning. For extra heat, add 1 finely chopped habanero pepper to the sauce base and increase cayenne to 1 teaspoon. Serve with cooling sides like cucumber salad or avocado slices to balance the fierier versions.
• Pasta Alternatives: Try with penne or rigatoni for better sauce capture, or use zucchini noodles for a low-carb option. If using zucchini noodles, add them raw at the very end and toss with the hot sauce – they’ll soften slightly while maintaining texture. Whole wheat pasta also works well and adds nutty notes that complement the jerk spices.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts will work fine, but they require slightly different handling. Since breasts are leaner, reduce the cooking time to 3-4 minutes per side to prevent dryness. I recommend cutting them into slightly larger pieces (1.5-inch cubes) and pounding them to even thickness before cubing. The marinade time remains the same, but keep a close eye on the internal temperature – remove from heat at 160°F as they’ll continue cooking. The result will be leaner but still flavorful, especially if you don’t overcook them.

How spicy is this dish really?

The spice level is completely customizable based on your jerk seasoning choice and cayenne amount. With standard store-bought jerk seasoning and 1/2 teaspoon cayenne, it’s moderately spicy – similar to a medium buffalo sauce. If you’re sensitive to heat, start with 1/4 teaspoon cayenne and use mild jerk seasoning. The cream sauce does help temper the heat, making it more balanced than traditional jerk chicken. Always taste your seasoning blend first to gauge its heat level before adding to the recipe.

Can I make this dish ahead of time?

Yes, with some considerations. You can marinate the chicken up to 24 hours ahead (refrigerated) and chop all vegetables in advance. The completed dish is best served immediately, but leftovers reheat surprisingly well. Add a splash of cream or broth when reheating to refresh the sauce consistency. The pasta will continue to absorb liquid, so expect a thicker result next day. I don’t recommend freezing the completed dish as the cream sauce may separate upon thawing.

What sides pair well with this pasta?

This rich pasta stands up well to simple, fresh sides. A crisp green salad with citrus vinaigrette provides nice contrast, or try roasted plantains for authentic Caribbean flair. Garlic bread is always welcome for soaking up extra sauce, or keep it light with steamed broccoli. For drinks, a crisp lager or tropical cocktail complements the spices beautifully. The bold flavors also pair well with slightly sweet cornbread or coconut rice.

How do I know when the sauce is properly thickened?

Summary
This Jamaican jerk chicken pasta combines Caribbean heat with Italian comfort in one spectacular dish. Perfect for spice lovers seeking something beyond traditional pasta recipes, it comes together in under 45 minutes for a weeknight dinner that tastes like vacation.