The pasta dish with jerk chicken in Jamaican style is ferociously hot! You’ll taste a blast of fire in every bite thanks to the jerk paste that is marinating the chicken and heating the sauce.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 45 mins |
| Servings: | 4 |
Ingredients
- 4 skinless, boneless chicken breast halves
- 2 teaspoons jerk paste
- 1 (12 ounce) package uncooked egg noodles
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 cup chicken stock
- ½ cup dry white wine
- ¼ cup chopped fresh cilantro
- 1 tablespoon jerk paste
- salt and pepper to taste
- 2 medium lime, quartered, divided
- ½ cup heavy whipping cream
- 4 sprigs fresh cilantro, for garnish
Instructions
- Make the chicken: Rub chicken with jerk paste and place into a shallow dish. Cover and refrigerate for at least 1 hour.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to a plate and keep warm.
- While the chicken is cooking, make the pasta: Bring a large pot of lightly salted water to a boil. Add egg noodles and cook at a boil until tender yet firm to the bite, 6 to 8 minutes. Drain.
- While the noodles are cooking, heat oil in a large saucepan over medium heat. Add garlic and cook until fragrant, about 1 minute. Mix in stock, wine, chopped cilantro, jerk paste, salt, and pepper. Squeeze 1/2 of the lime quarters into the pan and bring to a boil. Reduce the heat to low and stir in cream. Cook and stir until mixture thickens, about 5 minutes; do not let it boil. Pour cooked egg noodles into the pan and toss with cream sauce until coated and warm.
- Divide noodles among four serving plates and top with grilled chicken. Squeeze remaining lime quarters over top and garnish with cilantro sprigs.
Nutrition Facts
| Calories | 595 kcal |
| Carbohydrate | 60 g |
| Cholesterol | 169 mg |
| Dietary Fiber | 4 g |
| Protein | 37 g |
| Saturated Fat | 9 g |
| Sodium | 205 mg |
| Sugars | 2 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
Best spicy and savory creamy at the same time
WOW this was amazing. I doubled the chicken stock and wine, used juice of half a lime, and didn’t have heavy cream so used milk and cornstarch instead. Also added green bell pepper and onions with the garlic. Next time I will use two or three bell peppers.
Very tasty, but not enough sauce.
This was one of the entrees I used formy husbands retirement party. This was a hit and I will make it again. I got plenty of compliments as well. I did however, prepare extra sauce because pasta will soak up most.
Very good, just be sure not to overdue to the jerk paste unless you like it super spicy
Great recipe, combined with a couple others to duplicate a dish I had at Seabreeze in Clearwater. For those saying they can’t find jerk paste, here’s an outstanding recipe. A bit of work but worth it. https://www.christinascucina.com/a-taste-of-jamaica-authentic-jamaican-jerk-chicken-a-recipe-by-executive-chef-dwight-morris/ The dish I had in Clearwater was served over Angel Hair pasta and had sauteed mushrooms, which I added as well. White mushrooms are what restaurant used; I prefer baby bella as my son will eat those. I didn’t use cilantro as I don’t like it, subbed fresh parsley from garden. Solved thin sauce issue by mixing a little cornstarch with small amount of the chicken broth to create a slurry; add in at end to thicken.
I made this and it was a hit. I added peppers, onion. Lots of chicken. Loved it
I loved it! I just wish I could have gotten the sauce a little thicker, otherwise amazing!
Absolutely delicious and it taste better than the one made in Bahama Breeze. The recipe was definitely on target.
This is a really nice recipe. I cut up the raw chicken breasts into bite size pieces and marinated them with Grace jerk seasoning (paste) which can be bought on amazon. I used the mild variety. I let the chicken marinate for 2 hours. I then crushed 2 cloves of garlic into my saute pan with olive oil and cooked the chicken in the pan with the garlic. Then I added the chicken stock and additional jerk seasoning and the rest of the ingredients according to the recipe. Instead of heavy cream, I used a can of fat free cream of mushroom soup. When I tell you this dish is bomb, please believe me. I used whole wheat penne which help to make this dish very healthy. Great recipe.
Was fantastic! The combination of favours is a refreshing change for a cream sauce. Definitely make it again.
I couldnt’ find jerk paste, so used jerk seasoning. My husband, daughter and her boyfriend loved it. Instead of grilling the chicken breasts whole, I cut them into chunks, put them on skewers with onion, orange peppers, fresh pineapple and then grilled. The pineapple really added a special taste! Next time, I’ll thicken the sauce a little. Will make again!
This Jerk chicken was VERY good, the whole family loved it. My six year old daughter really liked it too. It was spicy, but a delicious spicy. My mother in law took some leftovers for my father in law, but she ate them instead Lol! Overall, this was excellent I am sure that your loved ones will LOVE IT this is a definite keeper
Awesome dish! We used an authentic jerk paste and this meal was amazing. I definitely took the advice of a previous review and added some corn starch, for thickening purposes. Will definitely cook again!
I am giving this 5 stars even though I burnt the sauce due to giving kids baths. It still tasted amazing! The only changes I made were I did not use cilantro because I do not care for it and instead of egg noodles I used fettecine noodles. I will definitely make again so the husband can taste it as I bragged it up tonight;o)
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.
I have been a fan of Jerk pasta since I was 15 working at a gourmet restaurant in my hometown, Now that I am pregnant I have been craving it ALL the time, but at over $10 an order I decided to make my own…I use only Walkerswoods Jerk Paste, I can buy it from that restaurant for around $7 a jar–Im sure you can find it online or at your local store–I followed this recipe since It sounded just how we made it at the restaurant and it tasted EXACTLY like it was made there!!! I couldn’t believe myself, and Im not the most experienced cook around….The only thing I did was saute slices of raw chicken in the olive oil, garlic and jerk paste until cooked…Took that out, then added the ingredients minus the chicken stock and upped the lime juice since I feel Jerk can be to spicy, lime juice tames it down. Let that cook together for a bit, then added lots of cream but DID bring to a boil to thicken some, added penne pasta, the cooked chicken, heated well and added a bit more lime juice and it was perfect!!!! I recommend making it extra saucy and serving with a really good french bread toasted with garlic butter spread, GREAT for dipping.
Soooo good!I followed the recipe exactly,tasted very similar to the sauce at one of my favorite local restaurants.I did however use tofu instead of chicken,I breaded and fried it and used the jerk seasoning in the flour.I will definitely make this again and again.Thanks!
Great recipe!! My picky father and boyfriend both loved this recipe!! I couldnt find jerk paste at my grocery store so i used a jerk marinade. I only needed about one bottle or less. It was amazing, not extremely spicy with the marinade.
Great recipe!! My picky father and boyfriend both loved this recipe!! I couldnt find jerk paste at my grocery store so i used a jerk marinade. I only needed about one bottle or less. It was amazing, not extremely spicy with the marinade.
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.