Jerk Chicken and Pasta is a passionately spicy Jamaican-style dish that when tempered correctly will tantalize even the most fire-fearing palate!

Lois
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Rub each breast half with 1/2 teaspoon jerk paste, and place in a shallow dish. Cover, and refrigerate at least 1 hour.

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  • Preheat the grill for high heat. Bring a large pot of lightly salted water to a boil, cook the egg noodles 6 to 8 minutes, until al dente, and drain.

  • Lightly oil the grill grate. Grill chicken 8 to 10 minutes on each side, until juices run clear.

  • Meanwhile, heat the olive oil in a large saucepan over medium heat, and cook the garlic for one minute. Mix in the chicken stock, 1 tablespoon jerk paste, white wine, chopped cilantro, juice of 1 lime, salt, and pepper. Bring to a boil, reduce heat to low, and stir in the heavy cream. Cook and stir until mixture is thickened, about 5 minutes. Do not allow it to boil.

  • Pour the cooked egg noodles into the saucepan, and toss with the cream sauce. Divide noodles onto 4 serving plates, and top with grilled chicken. Garnish each serving with a cilantro sprig and the juice of 1/4 lime.

Nutrition Facts

595 calories; 25.2 g total fat; 169 mg cholesterol; 205 mg sodium. 59.6 g carbohydrates; 37.3 g protein; Full Nutrition

Reviews (48)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/06/2004
Hi everyone!!! I just made this recipe and it was a smash hit.. I made a few modifications though. I totally suggest using the Island Pepper Company Island jerk seasoning as your jerk paste. It's the best paste you can buy and is superb. I like grilling my chicken but I chose not to. For the chicken I took two boneless chicken breasts with jerk seasoning (3-4 tablespoons rubbed in) cooked them in a skillet with a tablespoon of olive oil until almost cooked. After that I cut the chicken into strips and cooked until some browning occured. Then mixed all the pasta egg noodles into the sauce with the chicken to follow. Simmer in the pan for 5 minutes and you have yourself a treat. If you have ever eaten at Bahama Breeze this recipe mocks thier Jamaican Jerk Chicken. The key is the Jerk Paste... Try to find the Island Pepper Co. paste.. You will be totally satisfied. I blew myself away with the recipe. You should also try bowtie pasta for an awesome presentation.. Read More
(59)

Most helpful critical review

Rating: 3 stars
09/09/2009
I fell in love with Jerk Chicken pasta when I was in the Carribbean last July and came home and scoured the net for a similiar recipe. I gave this one 3 stars because the taste was good but the sauce never thickened up as it should have done. It was very runny. I made it a second time and made the following modifications which helped: Use about 1/4 cup of the chicken stock increase cream to 1 full cup and leave out the lime juice altogether. Also used penne pasta rather than egg noodles. Also served with garlic bread (french bread with butter and minced garlic). Even at that I still had to thicken the sauce with a cornstarch paste. I cannot find the jerk paste so I made some with McCormicks Carribbean Seasoning add a little oil soy sauce and apple cider vinegar to the spice to make the paste. Read More
(3)
63 Ratings
  • 5 star values: 37
  • 4 star values: 14
  • 3 star values: 9
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
02/06/2004
Hi everyone!!! I just made this recipe and it was a smash hit.. I made a few modifications though. I totally suggest using the Island Pepper Company Island jerk seasoning as your jerk paste. It's the best paste you can buy and is superb. I like grilling my chicken but I chose not to. For the chicken I took two boneless chicken breasts with jerk seasoning (3-4 tablespoons rubbed in) cooked them in a skillet with a tablespoon of olive oil until almost cooked. After that I cut the chicken into strips and cooked until some browning occured. Then mixed all the pasta egg noodles into the sauce with the chicken to follow. Simmer in the pan for 5 minutes and you have yourself a treat. If you have ever eaten at Bahama Breeze this recipe mocks thier Jamaican Jerk Chicken. The key is the Jerk Paste... Try to find the Island Pepper Co. paste.. You will be totally satisfied. I blew myself away with the recipe. You should also try bowtie pasta for an awesome presentation.. Read More
(59)
Rating: 5 stars
02/06/2004
Hi everyone!!! I just made this recipe and it was a smash hit.. I made a few modifications though. I totally suggest using the Island Pepper Company Island jerk seasoning as your jerk paste. It's the best paste you can buy and is superb. I like grilling my chicken but I chose not to. For the chicken I took two boneless chicken breasts with jerk seasoning (3-4 tablespoons rubbed in) cooked them in a skillet with a tablespoon of olive oil until almost cooked. After that I cut the chicken into strips and cooked until some browning occured. Then mixed all the pasta egg noodles into the sauce with the chicken to follow. Simmer in the pan for 5 minutes and you have yourself a treat. If you have ever eaten at Bahama Breeze this recipe mocks thier Jamaican Jerk Chicken. The key is the Jerk Paste... Try to find the Island Pepper Co. paste.. You will be totally satisfied. I blew myself away with the recipe. You should also try bowtie pasta for an awesome presentation.. Read More
(59)
Rating: 4 stars
01/25/2004
I used this recipe recently for a bridal shower. The bride and groom were going to one of the islands and wanted to get into a festive mood. The dish was a smash hit. I did make a few changes -- I sauteed a small onion and a few strips of green pepper with the garlic. To add body to the pasta sauce I made a simple white roux and added it to the sauce. Thanks for the recipe!!! Read More
(20)
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Rating: 5 stars
01/25/2004
A little on the spicy side for kids. But it tastes great. The creamy pasta is a nice complement with the spicy chicken. This will become a regular at our house. It is definitely worth the effort! Read More
(18)
Rating: 5 stars
01/10/2006
this is truly a pasta dish that will knock the socks off of your family and guests! the corn starch is a definite must to thicken the sauce and i learned a neat trick to add it without leaving clumps in your sauce that don't blend in. take about a cup of the cooked sauce in a seperate bowl and add the corn starch to the cup of hot liquid and blend well. when it's blended dump the cup of sauce back into your pan with remaining sauce and it will thicken nicely without the unstirred corn starch clumps!!! Read More
(12)
Rating: 5 stars
12/06/2007
YO! Read More
(11)
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Rating: 5 stars
01/25/2004
This was absolutely phenomenal! My finicky boyfriend was stunned by how incredible it was. He looked like he wanted to kiss me but was too afraid to put down his fork for fear the taste would end! The creaminess of the pasta blends perfectly with the spicy chicken and there is a tangy zip to it that I was pleasantly surprised by. Mild Enthusiasts Beware: This dish is spicy!...but so darn good. Read More
(6)
Rating: 4 stars
03/16/2009
Great Recipe! I have a few modifications to make it even better! I think it's best to double the sauce so that it covers all the pasta! I increased it to 2 c. chicken stock 1 cup wine and 1 cup heavy cream. In addition I used a jerk rub plus a simple jamaican marinade I found in the salad dressing aisle. I prefer to bake the chicken so that it's nice and juicy (350 for approximately 25 minutes). This was a crowd pleaser and the pasta was enough to easily feed 6-7 people just use more chicken. Read More
(5)
Rating: 5 stars
02/11/2007
This is a great change up for chicken. I love Jamaican and I have my own Jerk recipe so I use it not a commercial blend. I agree with whoever said that this is close to the recipe at Bahama Breeze. It's great. Even my picky eaters liked it. Thanks! Read More
(5)
Rating: 5 stars
10/07/2005
This was very good I like spice and it was good but I think next I will try more jerk paste and let it marinate longer. Read More
(4)
Rating: 3 stars
09/09/2009
I fell in love with Jerk Chicken pasta when I was in the Carribbean last July and came home and scoured the net for a similiar recipe. I gave this one 3 stars because the taste was good but the sauce never thickened up as it should have done. It was very runny. I made it a second time and made the following modifications which helped: Use about 1/4 cup of the chicken stock increase cream to 1 full cup and leave out the lime juice altogether. Also used penne pasta rather than egg noodles. Also served with garlic bread (french bread with butter and minced garlic). Even at that I still had to thicken the sauce with a cornstarch paste. I cannot find the jerk paste so I made some with McCormicks Carribbean Seasoning add a little oil soy sauce and apple cider vinegar to the spice to make the paste. Read More
(3)