This Creamy Jerk Chicken Pasta is a favorite weeknight dinner at my house. The spicy, juicy jerk chicken perfectly balances the rich, creamy sauce, all tossed with al dente pasta. It’s easy to make, bursting with flavor, and sure to impress everyone at the table.
Pasta: I used pipe rigate which is like these big elbow macaroni, but you can use any small-shaped pasta like rigatoni or fusilli. Onion, Garlic, and Mushrooms: These aromatics build the flavor base for our sauce. Onions add sweetness, garlic brings a fragrant note, and mushrooms provide a meaty texture. Tomato Paste: Adds depth and a slight sweetness to the sauce. It also helps thicken it. Chicken Broth: Use low-sodium broth to control the saltiness. Heavy Cream: Makes the sauce rich and creamy. Coconut Milk: Adds a subtle sweetness and enhances the creamy texture of the sauce. If you prefer, use more heavy cream instead. Parmesan Cheese: Melts into the sauce, adding a salty, nutty flavor.
Bring a large pot of salted water to a boil. Cook 12 ounces of pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set it aside. Tip: Reserving pasta water helps adjust the sauce consistency later. Coat 1 pound of boneless, skinless chicken thighs evenly with 3 tablespoons of jerk seasoning. Make sure to coat them evenly on both sides. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook for about 5-7 minutes on each side, until the chicken is fully cooked and has a nice char. Remove from the skillet and set aside. Once slightly cooled, slice the chicken into strips. In the same skillet used for the chicken, add a little more olive oil if needed. Add 1 finely chopped small onion and cook until translucent, about 3-4 minutes. Add 3 minced garlic cloves and 1 cup of sliced mushrooms, and sauté for another 2-3 minutes until fragrant and the mushrooms are softened. Tip: Sautéing the onions and garlic first builds a flavorful base for the sauce. Stir in 1 tablespoon of jerk seasoning and 1 tablespoon of tomato paste. Cook for 1-2 minutes, allowing the tomato paste to deepen in color. Pour in ½ cup low sodium chicken broth, 1 cup heavy cream, and 1 cup coconut milk. Bring to a simmer, stirring occasionally. Let the sauce cook and reduce for about 5-7 minutes until it thickens slightly. Tip: Letting the sauce simmer allows the flavors to meld together beautifully. Stir in 1 cup grated Parmesan cheese until melted and well combined. Season with salt and pepper to taste. Add the cooked pasta to the skillet with the sauce, tossing to coat the noodles evenly. If the sauce is too thick, add some of the reserved pasta water until you reach your desired consistency. Add the sliced jerk chicken back to the skillet, tossing gently to combine. Garnish with ¼ cup chopped fresh parsley and serve immediately. Tip: Adding pasta water helps the sauce cling to the noodles.
More Delicious Pasta Recipes
Garlic Noodles California Spaghetti Salad Dill Pickle Pasta Salad Mushroom Boursin Pasta Summer Pasta Primavera Caramelized Onion Pasta
