Jamaican Jerk Chicken Pasta Recipe Bahama Breeze
Experience the vibrant flavors of the Caribbean with Bahama Breeze's Jamaican Jerk Chicken Pasta. Succulent chicken marinated in spicy jerk seasoning, tossed with creamy pasta, creates a mouthwatering dish bursting with island flair.
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
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.