Good recipe, my ten year old loves chicken pasta dishes and I like to try to mix it up. The only problem I had was that this was a little runny. I added some rue to thicken the sauce. I have used both a grilled chicken and a sautéd chicken with flour and olive oil plus jerk seasoning and both are very good. The sauté chicken is a little less spicy and can give a good alternative to mix things up.

Mmmm! I made this recipe a few months ago and liked it, but didn't think I would make it again...until I got a serious craving for it the other night! So this time I made some changes, making it even better: 1. Cut the chicken into pieces and marinated each piece with the jerk paste to give it a spicier flavour. Then I cooked the chicken in a skillet. While I drained most of the juices, I heated my sauce in the same pan, giving the sauce more of a jerk flavour. However I did omit the extra jerk paste from the sauce. (PS, I'm Canadian and I used the Presidents Choice Jerk Sauce & Marinate). 2. I sauteed yellow and orange bell peppers,red pepper flakes, peas and onions in with the garlic. 3. I added some flour into the sauce to thicken it. I also threw the chicken in after I added the cream and let it thicken a bit. I really really liked this recipe, especially with my changes!

Great recipe! I've been to Jamaica twice and always enjoy their jerk chicken. This was an interesting way to eat it. I used Linguini in lieu of egg noodles. I thought the sauce was a bit watery too, but hey, it was good. Next time I think I'll add some veggies to it. This one is a keeper!

This recipe is great. I make enough for several days, & my kids just heat up the leftovers anytime they want. The kids just love it. I cut the chicken into bit size pieces & cook in the skillet, then I mix the chicken into the sauce.

This was really good! Would have been perfect with some veggies added in - maybe some bell peppers!

All I can say is Wow! This was an awesome recipe. I am enjoying the leftovers for lunch today and am a little disappointed that there aren't more leftovers. I did make a few changes to the recipe, per other's suggestions. I added mushrooms, artichoke hearts, and frozen peas and carrots to the sauce. I also added some extra wine and chicken broth since I added so many vegetables. Then I mixed some flour (1 tbsp) with milk to thicken up the sauce, but honestly it didn't really thicken it at all. The sauce was still runny and seeped right through the noodles on my plate and sat at the bottom. I, of course, had no problem spooning up the sauce, but next time I may add a little more flour so that I can really get a nice thick sauce. I will definitely add this recipe to my Hall of Fame and make as often as my husband will let me!

YO!

This was delicious. We made our on jerk paste, still spicy, but we add a little cheese and flour to the sauce to make it thicker. It was delicious not too spicy!!

very different taste! It was ok, I might have used a cheap Jerk seasoning, which really makes up most of the flavor. I'll try it again with a different kind of jerk seasoning. I can't find that paste some other people were talking about anywhere!

I made the recipe as written after reading reviews-"too hot" and "too spicy" being subjective I thought I'd start with the original and adjust. I will definitely be adjusting the heat and the spices to lower amounts next time! Despite the heat there will be a next time--this recipe had great flavor and consistency. I did serve the chicken breasts whole with the pasta on the side (as I had one taster who dislikes citrus flavor on meat) and even my picky taster seemed not to realize that the citrus was there (again--pervasive heat? No, the flavors were really nicely balanced.) I will make again. Enjoy and thanks for the recipe.

So Good!! We used bowtie pasta and added sliced portobella mushrooms, peas, and sun-dried tomatoes. Loved it! This one definitely has some zing!

Loved it!!!!! I love Jerk, but i asnt too sure about the cilantro at first but it was delicious! I went alittle to crazy with the jerk paste so next time I have to tone it down, but very very good!

I made this with shrimp and it was outstanding. I didn't grill the shrimp; rather when the mix is brought up to a boil (before adding the cream), I added 2 lbs. of peeled and de-veined shrimp and cooked for roughly 1 minute. I pulled the shrimp out and put into a bowl and covered. I then went ahead with the rest of the recipe as stated, only adding the shimp back to the mixture when it was nice and the pasta had been added. Outstanding.

This is really great, but I recommend leaving the jerk paste out of the sauce. It was WAY too hot...and I love spicy. But I couldn't get through it. It could've been the brand jerk paste I bought though...so test out the sauce before hand!

This is a great change up for chicken. I love Jamaican and I have my own Jerk recipe so I use it, not a commercial blend. I agree with whoever said that this is close to the recipe at Bahama Breeze. It's great. Even my picky eaters liked it. Thanks!

This was SOOO good! But you have to be ok with spicy foods! Brought me back to my honeymoon in Jamaica!! =)

Pasta was a little bland for my taste (I like it spicy!) but it went well with the chicken. Not bad but I wouldn't make again.