Name: Italian-Caribbean Jerk Chicken Pasta Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Italian
Ingredients: 1.5 lbs (about 680g) boneless chicken thighs or breasts, cut into bite-sized pieces; 3–4 tablespoons Jamaican jerk seasoning (adjust to spice preference); 1 tablespoon olive oil; 2 tablespoons butter; 3 bell peppers (1 red, 1 green, 1 yellow), sliced into strips; 4 cloves garlic, minced; 4–5 green onions (scallions), sliced (white and green parts separated); 12 oz (340g) penne pasta; 1 ½ cups heavy cream; ¾ cup freshly grated Parmesan cheese; ½ cup chicken broth; Salt and black pepper to taste; Optional: ½ teaspoon red pepper flakes or fresh Scotch bonnet for extra heat; Fresh parsley or thyme for garnish

Tender jerk-marinated chicken meets penne pasta in a luscious cream sauce infused with Caribbean heat, garlic, and Parmesan. Sautéed red, green, and yellow bell peppers add vibrant color and crunch, creating a bold Italian-Jamaican fusion that’s creamy, spicy, comforting, and bursting with island flavor in every forkful.

Why You’ll Love This Recipe

This recipe brings the best of two worlds together in one irresistible bowl. The fiery, aromatic jerk seasoning delivers that authentic Caribbean punch you crave, while the velvety cream sauce and melted Parmesan add the luxurious comfort of classic Italian pasta dishes.

It’s a perfect balance of heat and richness that excites your taste buds without overwhelming them. The colorful bell peppers not only make the dish visually stunning (hello, Instagram-worthy plate!) but also contribute sweet crunch that contrasts beautifully with the tender chicken and al dente pasta.

It’s surprisingly easy to prepare yet feels restaurant-quality, making it ideal for weeknight dinners, date nights, or impressing guests. Plus, the flavors meld even better as leftovers, so you’ll be excited for round two. If you love bold, creamy, spicy comfort food, this fusion will quickly become a family favorite!

Yield: 6 servings

Italian-Caribbean Jerk Chicken Pasta Recipe

Spicy jerk chicken and creamy pasta fuse Caribbean heat with Italian comfort, loaded with colorful peppers.

Prep Time 15 minutes

Cook Time 25 minutes

Additional Time 30 minutes

Total Time 1 hour 10 minutes

Ingredients

1.5 lbs (about 680g) boneless chicken thighs or breasts, cut into bite-sized pieces
3–4 tablespoons Jamaican jerk seasoning (adjust to spice preference)
1 tablespoon olive oil
2 tablespoons butter
3 bell peppers (1 red, 1 green, 1 yellow), sliced into strips
4 cloves garlic, minced
4–5 green onions (scallions), sliced (white and green parts separated)
12 oz (340g) penne pasta
1 ½ cups heavy cream
¾ cup freshly grated Parmesan cheese
½ cup chicken broth
Salt and black pepper to taste
Optional: ½ teaspoon red pepper flakes or fresh Scotch bonnet for extra heat
Fresh parsley or thyme for garnish

Instructions

Get that chicken flavor-packed! In a large bowl, toss the chicken pieces with 2–3 tablespoons of jerk seasoning until evenly coated. Cover and let it marinate in the fridge for at least 30 minutes (or overnight for maximum flavor—your taste buds will thank you!).
Boil that pasta water! Bring a large pot of salted water to a rolling boil. Cook the penne according to package directions until al dente (usually 10–12 minutes). Drain, reserving ½ cup pasta water, and set aside—perfectly cooked pasta is key to that dreamy texture!
Sear the chicken to golden perfection. Heat olive oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer (work in batches if needed) and cook 5–7 minutes, turning occasionally, until nicely browned and cooked through. Remove to a plate and keep warm—those caramelized bits are flavor gold!
Sauté the colorful veggies. In the same skillet, melt the butter. Add the sliced bell peppers and the white parts of the green onions. Cook 4–5 minutes until crisp-tender and vibrant. Stir in minced garlic and cook 1 minute more until fragrant—your kitchen will smell amazing right now!
Build that luscious sauce base. Pour in the chicken broth, scraping up all those tasty browned bits from the pan. Let it simmer 2 minutes to reduce slightly and concentrate the flavor.
Make it creamy and dreamy. Lower the heat to medium-low. Stir in the heavy cream and bring to a gentle simmer. Let it cook 3–4 minutes until slightly thickened—watch it turn silky and inviting!
Cheese please! Gradually stir in the grated Parmesan until melted and smooth. If the sauce feels too thick, add a splash of reserved pasta water to loosen it up—creamy perfection is the goal.
Bring the heat and the chicken home. Add the remaining jerk seasoning (to taste), cooked chicken, and cooked penne to the skillet. Toss everything together gently until the pasta is fully coated in that gorgeous sauce and everything is warmed through—about 2–3 minutes.
Final flavor boost. Taste and season with salt, black pepper, or extra red pepper flakes if you want more kick. Stir in the green parts of the scallions for fresh pop.
Serve it up with love! Plate the pasta immediately, garnish with fresh parsley or thyme, and maybe an extra sprinkle of Parmesan. Grab a fork and dive into this spicy-creamy fusion masterpiece—enjoy every bold, comforting bite!

Notes

Adjust jerk seasoning gradually—some brands are very spicy! For milder palates, use half the amount and add more cream. Freshly grated cheese melts better than pre-shredded. This dish reheats beautifully with a little extra liquid.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 504Total Fat 26gSaturated Fat 12gUnsaturated Fat 15gCholesterol 181mgSodium 879mgCarbohydrates 26gFiber 2gSugar 2gProtein 41g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

Marinate the chicken for at least 30 minutes (overnight is even better) to let the jerk flavors penetrate deeply.
Use a good-quality jerk seasoning—Walkerswood or homemade—for authentic taste; avoid overly salty or mild store brands.
Cook pasta just to al dente since it will finish in the sauce—reserve some pasta water to loosen the sauce if needed.
Sear the chicken in batches to avoid steaming and get nice caramelization for extra flavor.
Add a splash of coconut milk or cream for a richer Caribbean twist without overpowering the creaminess.
Taste and adjust spice level—jerk heat varies, so start conservative and add fresh Scotch bonnet or red pepper flakes if you want more fire.
Freshly grate Parmesan for the smoothest melt and best flavor—pre-grated can be grainy.

Ingredients Notes:

Jerk seasoning is the star here, bringing smoky allspice, thyme, scotch bonnet heat, and warm spices—choose a wet or paste version for deeper flavor adhesion. Boneless chicken thighs stay juicier than breasts but breasts work for a leaner option.

Heavy cream creates the signature silky sauce; don’t substitute with milk or it won’t thicken properly. Bell peppers (red, green, yellow) represent Rastafarian colors and add sweetness to balance the spice—use fresh for best texture.

Penne pasta holds the creamy sauce beautifully in its ridges, but rigatoni or fettuccine are great swaps. Garlic and green onions provide aromatic backbone, while Parmesan adds nutty umami that ties the Italian side together. Butter and olive oil help build layers of flavor when sautéing.

Variations and Substitutions:

For a lighter version, swap heavy cream for half-and-half or a mix of cream and chicken broth—still delicious but less rich. Use shrimp, salmon, or tofu instead of chicken for seafood or vegetarian twists (jerk-season them the same way). Make it gluten-free with GF penne and ensure your jerk seasoning is GF.

Dial down heat by using mild jerk seasoning or omitting Scotch bonnet/hot sauce. Add coconut milk (½ cup) for a stronger Caribbean vibe and tropical sweetness. Toss in spinach, cherry tomatoes, or mushrooms for extra veggies.

For a tomato-based twist, stir in a bit of marinara with the cream for a rosé-style sauce. Swap Parmesan for Pecorino Romano or a dairy-free cheese alternative if needed.

Storage Options:

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat with a splash of milk or cream to revive the sauce’s creaminess—microwave works too but stir frequently. Avoid freezing if possible, as the cream sauce may separate, but if you must, freeze for up to 1 month; thaw overnight in the fridge and reheat slowly, whisking to recombine.