Jerk Chicken Pasta Recipe


Jerk Chicken Pasta Recipe

How To Make Jerk Chicken Pasta

Tickle your taste buds with a spicy bite of this Jamaican jerk chicken pasta! The sauce is made of chicken stock, heavy cream, and jerk paste.

Prep: 15 mins
Marinate: 1 hr
Cook: 30 mins
Total: 1 hr 45 mins


For Chicken and Pasta:

  • 4 chicken breast, skinless, boneless, halves
  • 2 tsp jerk paste
  • 12 oz egg noodles, (1 package) uncooked

For Sauce:

  • 1 tbsp olive oil
  • 1 clove garlic , minced
  • 1 cup chicken stock
  • 1 tbsp jerk paste
  • ½ cup dry white wine
  • ¼ cup fresh cilantro, chopped
  • 2 limes, quartered
  • salt and pepper, to taste
  • ½ cup heavy whipping cream
  • 4 fresh cilantro sprigs, for garnish


Chicken and Pasta:

  1. Rub each breast half with ½ teaspoon of jerk paste, and place in a shallow dish. Cover and refrigerate for at least 1 hour.

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

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


  1. Meanwhile, heat the olive oil in a large saucepan over medium heat, and cook the garlic for 1 minute.

  2. 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 for about 5 minutes until the mixture is thickened. Do not allow it to boil.

  3. 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 ¼ lime.

  4. Serve and enjoy.


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