Jerk Chicken Pasta Recipe

Marinate

Pat chicken thighs dry. In a bowl combine 3 tbsp jerk seasoning, 1 tbsp olive oil, 1 tbsp lime juice, 1/2 tsp salt and 1/4 tsp black pepper. Add chicken and rub seasoning over all surfaces. Marinate at room temperature for 15–30 minutes or refrigerate up to 4 hours.

Cook

Heat a large skillet over medium-high heat. Add a thin film of oil or nonstick spray. When hot, add chicken thighs and sear 4–5 minutes per side until well-browned and cooked through (internal temp 165°F / 74°C). Remove chicken to a cutting board and let rest 5 minutes, then slice into bite-sized strips.

Cook pasta

Bring a large pot of salted water to a boil and cook 12 oz pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set pasta aside.

Sauté aromatics

In the same skillet used for the chicken (wipe out excess fat but keep fond), melt 2 tbsp butter over medium heat. Add 1/2 cup chopped onion and sauté 3–4 minutes until translucent. Add 3 minced garlic cloves, 1 cup sliced red bell pepper and 1/2 tsp chopped jalapeño; cook 2–3 minutes until softened.

Build sauce

Stir in 1 tbsp tomato paste and cook 1 minute. Add 14 oz diced tomatoes (with juices), 1/2 cup chicken stock or reserved pasta water, 1/2 tsp smoked paprika and 1/2 tsp dried thyme. Bring to a gentle simmer and cook 6–8 minutes to reduce and meld flavors.

Finish sauce

Lower heat to low and stir in 3 tbsp heavy cream and 1/4 cup grated Parmesan. Taste and adjust seasoning with 1/2 tsp salt and 1/4 tsp black pepper as needed. If sauce is too thick, add up to remaining reserved pasta water 1 tbsp at a time to reach desired consistency.

Combine pasta and chicken

Add drained pasta and sliced jerk chicken to the skillet. Toss gently over low heat for 1–2 minutes to coat everything in the sauce and heat through. If needed, add a splash of pasta water to loosen.

Divide pasta among 4 plates. Sprinkle with 2 tbsp chopped cilantro, 2 tbsp sliced green onions and extra Parmesan if using. Serve with lime wedges on the side for squeezing over the pasta.