Step into a world of tantalizing flavors and culinary wonders! Today, I am delighted to share with you an exquisite recipe that harmoniously combines the bold essence of Jamaican jerk seasoning with the comforting embrace of pasta, all inspired by the tropical vibes of Bahama Breeze.
This jamaican jerk chicken pasta recipe bahama breeze guarantees to whisk your taste buds away to the sun-kissed beaches and bustling markets of the Caribbean, where each mouthful is a symphony of taste sensations.
Featuring succulent chicken marinated in zesty jerk seasoning, sautéed alongside vibrant bell peppers and onions, and enveloped in a luscious coconut-infused sauce, this dish epitomizes the art of fusion cuisine.
Get ready to embark on a culinary escapade unlike any other with this irresistible Jamaican Jerk Chicken Pasta from Bahama Breeze!
How To Prepare Jamaican Jerk Chicken Pasta Recipe Bahama Breeze?
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Caribbean-inspired
Yield: Serves 4
Equipment Needed
- Large skillet or Dutch oven
- Baking dish
- Blender
- Measuring cups and spoons
- Tongs
- Serving utensils
Ingredient
For the Jerk Chicken:
- 4 boneless, skinless chicken breasts (around 5 oz each)
- 1/2 cup jerk seasoning (choose your preferred heat level)
For the Creamy Parmesan Sauce:
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, sliced
- 5 cloves garlic, minced
- 2 scallions, white and green parts, thinly sliced
- 3 allspice berries
- 1 tablespoon fresh thyme leaves
- 8 tablespoons unsalted butter
- 2 cups heavy cream
- 1 1/2 cups grated Parmesan cheese
- 1 cup chicken broth
- Freshly cracked black pepper, to taste
For the Pasta & Finishing Touches:
- 1 pound farfalle pasta (bowtie)
- 1 bunch fresh asparagus, trimmed and cut into bite-sized pieces
- 1/3 cup fresh curly parsley, chopped (for garnish)
Let’s Get Cooking A Step-by-Step Jamaican Jerk Journey
1. Marinate the Magic:
● In a blender, combine the jerk seasoning, 2 scallions (white and green parts), garlic, allspice berries, and thyme with 8 ounces of water.
● Blend until smooth. Pour the marinade over the chicken breasts in a dish, ensuring they’re fully coated.
● Cover and refrigerate for at least 4 hours, or ideally overnight, for maximum flavor infusion.
2. Sautéing Symphony:
● Preheat your oven to 400°F (200°C). Heat olive oil in a large skillet over medium heat.
● Once hot, add the sliced mushrooms and cook until softened and golden brown, about 5 minutes.
● Remove the mushrooms from the pan and set aside.
3. Building the Creamy Base:
● In the same skillet, add the remaining scallion whites and cook for another minute. Add the butter and melt it over medium heat.
● Stir in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer, then whisk in the heavy cream and Parmesan cheese until smooth and creamy.
● Season with freshly cracked black pepper to taste.
4. Baking the Jerk Chicken:
● While the sauce simmers, arrange the marinated chicken breasts in a single layer on a baking dish.
● Bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
5. Pasta Perfection:
● Meanwhile, cook the farfalle pasta according to package directions until al dente.
● Reserve about 1/2 cup of the pasta water before draining.
6. The Grand Finale:
● Once the chicken is cooked, shred it with two forks and add it to the creamy Parmesan sauce in the skillet.
● Toss in the cooked farfalle, reserved pasta water (a tablespoon at a time, until desired consistency is reached), and the cooked mushrooms.
● Gently fold in the asparagus and cook for another 2-3 minutes, or until the asparagus is tender-crisp.
7. Tropical Touch:
● Garnish your masterpiece with fresh chopped parsley and a sprinkle of additional jerk seasoning, if desired.
Special Note:
The key to this recipe lies in the jerk marinade. Marinating the chicken for at least 4 hours, or ideally overnight, allows the flavors to truly develop and permeate the meat. This extra step is worth it for a burst of authentic Jamaican jerk taste in every bite.
Nutrition Facts Jamaican Jerk Chicken Pasta Recipe Bahama Breeze
| Nutrition | Amount |
|---|---|
| Calories | 480 |
| Total Fat | 18g |
| Saturated Fat | 8g |
| Cholesterol | 70mg |
| Sodium | 450mg |
| Total Carbohydrate | 47g |
| Dietary Fiber | 4g |
| Sugars | 6g |
| Protein | 30g |
Serving Suggestions
1. Tropical Twist: Pair this jerk chicken pasta with a side of grilled pineapple slices for a touch of sweetness and a vibrant presentation.
2. Veggie Delight: Add a side of steamed or roasted broccoli florets for an extra dose of greens and nutrients.
3. Caribbean Complements: Complement the dish with fluffy coconut rice for a truly island-inspired experience.
4. Bread Basket Bliss: Serve crusty bread alongside the pasta for mopping up all those delicious jerk-infused juices.
How I Can Keep Stored Leftover
If you’re fortunate enough to have leftovers of this tantalizing Jamaican jerk chicken pasta, fear not! It makes for a delicious lunch the next day.
Simply store any remaining pasta in an airtight container in the refrigerator for up to 2-3 days. When ready to enjoy, reheat gently in the microwave or on the stovetop, adding a splash of chicken broth to keep it moist.
The flavors tend to deepen and meld even further, making each bite even more satisfying than the last. So, savor every forkful of this delectable dish, whether freshly made or as a delightful leftover treat!
Conclusion
This jamaican jerk chicken pasta recipe bahama breeze is a guaranteed crowd-pleaser. With its vibrant flavors, creamy texture, and tender ingredients, it’s a dish that will transport you to a tropical paradise with every mouthful.
From my kitchen to yours, may this Jamaican Jerk Chicken Pasta bring joy, warmth, and a taste of paradise to your table.
Cheers to good food, good company, and the endless possibilities of culinary creativity! So grab your favorite jerk seasoning, crank up some island tunes, and get ready to create a taste of the Caribbean in your own kitchen!
Jamaican Jerk Chicken Pasta Recipe Bahama Breeze
Equipment
- Large skillet or Dutch oven
- Baking dish
- Blender
- Measuring Cups and Spoons
- Tongs
- Serving utensils
Ingredients
For the Jerk Chicken:
- 4 boneless skinless chicken breasts (around 5 oz each)
- 1/2 cup jerk seasoning choose your preferred heat level
For the Creamy Parmesan Sauce:
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms sliced
- 5 cloves garlic minced
- 2 scallions white and green parts, thinly sliced
- 3 allspice berries
- 1 tablespoon fresh thyme leaves
- 8 tablespoons unsalted butter
- 2 cups heavy cream
- 1 1/2 cups grated Parmesan cheese
- 1 cup chicken broth
- Freshly cracked black pepper to taste
For the Pasta & Finishing Touches:
- 1 pound farfalle pasta bowtie
- 1 bunch fresh asparagus trimmed and cut into bite-sized pieces
- 1/3 cup fresh curly parsley chopped (for garnish)
Instructions
Marinate the Magic:
- ● In a blender, combine the jerk seasoning, 2 scallions (white and green parts), garlic, allspice berries, and thyme with 8 ounces of water.
- ● Blend until smooth. Pour the marinade over the chicken breasts in a dish, ensuring they’re fully coated.
- ● Cover and refrigerate for at least 4 hours, or ideally overnight, for maximum flavor infusion.
Sautéing Symphony:
- ● Preheat your oven to 400°F (200°C). Heat olive oil in a large skillet over medium heat.
- ● Once hot, add the sliced mushrooms and cook until softened and golden brown, about 5 minutes.
- ● Remove the mushrooms from the pan and set aside.
Building the Creamy Base:
- ● In the same skillet, add the remaining scallion whites and cook for another minute. Add the butter and melt it over medium heat.
- ● Stir in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer, then whisk in the heavy cream and Parmesan cheese until smooth and creamy.
- ● Season with freshly cracked black pepper to taste.
Baking the Jerk Chicken:
- ● While the sauce simmers, arrange the marinated chicken breasts in a single layer on a baking dish.
- ● Bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Pasta Perfection:
- ● Meanwhile, cook the farfalle pasta according to package directions until al dente.
- ● Reserve about 1/2 cup of the pasta water before draining.
The Grand Finale:
- ● Once the chicken is cooked, shred it with two forks and add it to the creamy Parmesan sauce in the skillet.
- ● Toss in the cooked farfalle, reserved pasta water (a tablespoon at a time, until desired consistency is reached), and the cooked mushrooms.
- ● Gently fold in the asparagus and cook for another 2-3 minutes, or until the asparagus is tender-crisp.
Tropical Touch:
- ● Garnish your masterpiece with fresh chopped parsley and a sprinkle of additional jerk seasoning, if desired.
Notes
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