"Jerk Chicken and Pasta is a passionately spicy Jamaican-style dish that when tempered correctly will tantalize even the most fire-fearing palate!" — Terry Coonan
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skinless, boneless chicken breast halves
1 (12 ounce) package
uncooked egg noodles
dry white wine
chopped fresh cilantro
salt and pepper to taste
heavy whipping cream
fresh cilantro, for garnish
Hi, everyone!!! I just made this recipe and it was a smash hit.. I made a few modifications though. I totally suggest using the Island Pepper Company, Island jerk seasoning as your jerk paste. It's the best paste you can buy and is superb. I like grilling my chicken but I chose not to. For the chicken, I took two boneless chicken breasts with jerk seasoning (3-4 tablespoons rubbed in) cooked them in a skillet with a tablespoon of olive oil until almost cooked. After that, I cut the chicken into strips and cooked until some browning occured. Then, mixed all the pasta egg noodles into the sauce with the chicken to follow. Simmer in the pan for 5 minutes and you have yourself a treat. If you have ever eaten at Bahama Breeze, this recipe mocks thier Jamaican Jerk Chicken. The key is the Jerk Paste... Try to find the Island Pepper Co. paste.. You will be totally satisfied. I blew myself away with the recipe. You should also try bowtie pasta for an awesome presentation..
I fell in love with Jerk Chicken pasta when I was in the Carribbean last July and came home and scoured the net for a similiar recipe. I gave this one 3 stars because the taste was good, but the sauce never thickened up as it should have done. It was very runny. I made it a second time and made the following modifications which helped: Use about 1/4 cup of the chicken stock, increase cream to 1 full cup and leave out the lime juice altogether. Also used penne pasta rather than egg noodles. Also served with garlic bread (french bread with butter and minced garlic). Even at that, I still had to thicken the sauce with a cornstarch paste. I cannot find the jerk paste, so I made some with McCormicks Carribbean Seasoning, add a little oil, soy sauce and apple cider vinegar to the spice to make the paste.
I used this recipe recently for a bridal shower. The bride and groom were going to one of the islands and wanted to get into a festive mood. The dish was a smash hit. I did make a few changes -- I sauteed a small onion and a few strips of green pepper with the garlic. To add body to the pasta sauce I made a simple white roux and added it to the sauce.
Thanks for the recipe!!!
A little on the spicy side for kids. But it tastes great. The creamy pasta is a nice complement with the spicy chicken. This will become a regular at our house. It is definitely worth the effort!
this is truly a pasta dish that will knock the socks off of your family and guests! the corn starch is a definite must to thicken the sauce, and i learned a neat trick to add it without leaving clumps in your sauce that don't blend in. take about a cup of the cooked sauce in a seperate bowl, and add the corn starch to the cup of hot liquid and blend well. when it's blended, dump the cup of sauce back into your pan with remaining sauce and it will thicken nicely without the unstirred corn starch clumps!!!
This was absolutely phenomenal! My finicky boyfriend was stunned by how incredible it was. He looked like he wanted to kiss me but was too afraid to put down his fork for fear the taste would end! The creaminess of the pasta blends perfectly with the spicy chicken, and there is a tangy zip to it that I was pleasantly surprised by. Mild Enthusiasts Beware: This dish is spicy! ...but so darn good.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Jerk Chicken and Pasta
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 595
** Calories from Fat: 227
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