Creamy Jerk Chicken Pasta: The Weeknight Dinner Shortcut That Tastes Like a Vacation
By Jason Griffith
There are some meals that hit all the right notes: creamy comfort, intense flavor, and a satisfying spice level that makes your taste buds sing. This Jerk Chicken Pasta recipe is exactly that. It takes the vibrant, fiery flavor of authentic Caribbean jerk seasoning and marries it with a rich, silky-smooth cream sauce and perfectly cooked linguine.
Forget complicated, multi-step dinners. This recipe is designed to be a weeknight hero, coming together in about 30 minutes, yet delivering a depth of flavor that tastes like you spent all afternoon cooking. It’s the perfect blend of heat, savory chicken, tender vegetables, and soothing creaminess that will make it a new staple in your rotation.
Why I Love This Recipe
I’ve made countless pasta dishes, from a simple, comforting Classic Spaghetti Recipe with Homemade Sauce to decadent baked varieties, but this one holds a special place.
- The Flavor Profile is Unbeatable: The jerk seasoning provides a complexity—smoky, spicy, and slightly sweet—that elevates a standard cream sauce into something truly exciting. It’s a flavor that transports you straight to the islands.
- It’s a One-Skillet Wonder (Mostly): After boiling the pasta, everything comes together in a single skillet. Less mess means a happier chef (and cleaner kitchen).
- Perfect for Customization: While the base recipe is fantastic, it’s also incredibly flexible, allowing you to easily swap in different vegetables or adjust the heat level to your liking.
- High-Impact Dinner, Low Effort: The jerk chicken pasta is a crowd-pleaser that looks and tastes gourmet, but the instructions are simple enough for even a novice cook. It’s my secret weapon for when I want to impress without the stress.
🛒 Ingredients for Jerk Chicken Pasta
The key to this dish is using quality ingredients and letting the bold jerk seasoning do the heavy lifting.
| Ingredient | Quantity | Notes |
| Chicken Breasts | 2 large | Cut into strips or cubes after cooking. |
| Adobo Seasoning | 1 tbsp. | A general seasoning blend, often with salt, garlic, and oregano. |
| Jerk Seasoning | 3 tsp. | Use a good quality brand. Adjust quantity based on desired heat. |
| Green Bell Pepper | 1 large | Sliced thinly. |
| Red Bell Pepper | 1 large | Sliced thinly. |
| Extra-Virgin Olive Oil | 2 tsp. | Divided for searing and sautéing. |
| Spinach Leaves | 2 handfuls | Use fresh or frozen (thawed and squeezed dry). |
| Linguine Noodles | 6-8 oz. | Or use fettuccine, penne, or bow ties. |
| Heavy Cream | 131 cup | For richness and a thick, velvety sauce. |
| Unsweetened Almond Milk | 131 cup | Oat milk or whole milk work great as well! |
| Onion Powder | 1 tsp. | |
| Garlic Powder | 1 tsp. | |
| Smoked Paprika | 121 tsp. | Adds depth and smokiness to the sauce. |
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Swaps and Notes
- Protein Swap: Not a fan of chicken? Use shrimp, sliced pork loin, or even firm tofu marinated in the jerk seasoning.
- Dairy-Free Cream Sauce: While I use heavy cream and almond milk, you can substitute both with full-fat coconut milk (for a slightly different flavor profile) or a plant-based creamer designed for cooking.
- Vegetables: Feel free to add mushrooms, sliced zucchini, or use yellow and orange bell peppers for more color.
📝 Step-by-Step Instructions
Follow these simple steps to bring this spicy, creamy masterpiece to your table.
Step 1: Season and Prep the Chicken
Rub 2 tsp. of the jerk seasoning onto the chicken breasts. Season the breasts with 1/2 tbsp. of Adobo seasoning, being mindful of the salt content in your jerk seasoning. Set the seasoned chicken aside. Slice the green and red bell peppers into thin strips.
Step 2: Sauté the Vegetables
Add 1 tsp. of olive oil to a large skillet or Dutch oven and heat over medium heat. Sauté the bell peppers and spinach for about 10 minutes until they are soft and slightly wilted. Season the vegetables with the remaining 1/2 tbsp. of Adobo seasoning. Remove the vegetables from the skillet and set them aside.
Step 3: Cook the Pasta
In a separate large pot, bring heavily salted water to a rolling boil. Add your linguine and boil for about 8 minutes—it should still be slightly firm (aldente), as it will finish cooking in the sauce. Drain the water and reserve about 1/2 cup of the starchy pasta water (just in case).
Step 4: Sear the Chicken
Add the remaining 1 tsp. of olive oil to the same skillet. Sear the seasoned chicken breasts over medium heat for 12–15 minutes, flipping halfway, until they are fully cooked through (reaching an internal temperature of 165∘F). Remove the chicken from the skillet and let it rest for a few minutes before slicing it into bite-sized pieces.
Step 5: Build the Sauce
Reduce the heat to medium-low. Add the heavy cream and almond milk to the skillet. Whisk in the onion powder, garlic powder, the remaining 1 tsp. of jerk seasoning, and the smoked paprika. Taste the sauce and add any extra Adobo seasoning or salt if needed.
Step 6: Combine and Thicken
Let the sauce come to a slight bubble, then immediately add the drained noodles, the sautéed vegetables, and the sliced chicken back into the skillet. Combine everything thoroughly. Cook for another 5–10 minutes, stirring often, until the cream sauce has thickened and coated the pasta, and the noodles are perfectly cooked. If the sauce becomes too thick, add a splash of the reserved pasta water.
Step 7: Serve
Serve immediately!
💡 Tips for Success
- Don’t Overcook the Pasta: Boiling the linguine for only 8 minutes ensures it has enough texture left to fully cook and absorb the flavor of the cream sauce without turning mushy.
- Rest the Chicken: Always let the seared chicken rest for 5 minutes before slicing. This locks in the juices, resulting in tender, moist pieces that won’t dry out in the sauce.
- Adjusting the Heat: Jerk seasoning can be quite potent. If you are sensitive to heat, start with 121 tsp. of seasoning on the chicken and only 1/2 tsp. in the sauce, then taste and adjust.
🍽️ Serving Suggestions and Pairings
This rich and spicy pasta pairs beautifully with light, refreshing sides that cut through the creaminess.
- Bread: Nothing beats a good piece of garlic bread or crusty French bread for soaking up every drop of that flavorful sauce.
- Salad: A simple, crisp green salad with a light vinaigrette is the perfect counterpoint. Try making a batch of my Light, Tangy Chicken Salad I Actually Crave (and There’s No Mayo in Sight) but serve the vinaigrette-dressed greens on the side.
- Drink Pairing: A crisp white wine like a Sauvignon Blanc or a light, refreshing beer works well. For a non-alcoholic option, chilled sparkling water with lemon is ideal.
📊 Nutritional Information Per Serving
Disclaimer: This is an estimate based on the ingredients listed and assumes 4 servings.
| Component | Estimate |
| Calories | 550-650 |
| Protein | 40-50g |
| Fat | 30-40g |
| Carbohydrates | 40-50g |
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🧊 Storage and Leftover Tips
Leftovers are delicious! Store any extra Jerk Chicken Pasta in an airtight container in the refrigerator for up to 3 days.
Reheating Tip: When reheating, the sauce may appear dry as the pasta absorbs the liquid. Reheat gently in a skillet over medium-low heat. Add a splash (1-2 tablespoons) of milk, water, or chicken broth while heating and stir until the sauce returns to its creamy consistency.
📚 More Recipes You Will Love
If you enjoyed the bold flavors and easy preparation of this dish, you’ll want to check out these other favorites:
- For another crowd-pleasing chicken dish that’s fast and flavorful, try these Easy Cheesy Chicken Sliders with Marinara Garlic Butter.
- If you’re craving more soul-satisfying comfort food, don’t miss this incredible Cajun Chicken Sausage Gumbo.
- Need a quick party food that everyone devours? These Sheet Pan Quesadillas are My Favorite Way to Feed a Crowd Fast are a lifesaver.
⭐ Final Thoughts
This Jerk Chicken Pasta is one of those recipes that reminds you that dinner doesn’t have to be boring. It’s an explosion of flavor, simple to execute, and guaranteed to earn you compliments. Give it a try tonight and let me know what you think!
Did you make any swaps? How spicy did you go? Leave a comment below—I love hearing your feedback!
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