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Authentic Jerk Chicken Pasta

A delightful dish featuring juicy jerk chicken, creamy sauce, and fresh cherry tomatoes, perfect for family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Caribbean, Jamaican
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta
  • 8 oz pasta (penne or fusilli) Cook until al dente.
Sauce Ingredients
  • 2 tablespoons olive oil For sautéing garlic.
  • 1 cup heavy cream Can be substituted with Greek yogurt and chicken broth.
  • 1 cup cherry tomatoes, halved Provides freshness.
  • 2 cloves garlic, minced Sauté until fragrant.
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • salt and pepper to taste Adjust to personal preference.
Main Ingredient
  • 1 pound jerk chicken (grilled or baked) Ensure it’s Halal-friendly.
Garnish
  • fresh parsley For garnishing.

Method
 

Preparation
  1. Start by boiling a large pot of salted water. Cook 8 oz of pasta (penne or fusilli) according to package instructions until al dente. Drain the pasta and set it aside.
  2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté until fragrant, approximately 1-2 minutes.
Cooking
  1. Pour in 1 cup of heavy cream and stir in 1 teaspoon of dried thyme and 1 teaspoon of paprika. Season with salt and pepper to taste.
  2. Add the halved cherry tomatoes to the skillet and simmer the sauce gently for about 5 minutes.
  3. Slice your jerk chicken and add it to the skillet. Toss in the cooked pasta and mix everything together until evenly coated.
Serving
  1. Plate the pasta in bowls and sprinkle fresh parsley on top for a delightful finish.

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months. Reheat gently on the stovetop over medium-low heat.