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Jerk Chicken Pasta

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A vibrant dish featuring tender chicken with jerk spices, creamy coconut milk, and perfectly cooked pasta, bursting with tropical flavors.

Ingredients

Scale
  • 8 oz (225 g) pasta (penne or fettuccine)
  • 2 chicken breasts, boneless and skinless
  • 2 tablespoons jerk seasoning
  • 1 tablespoon olive oil
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 small onion, sliced
  • 2 cloves garlic, minced
  • 1 can (13.5 oz) coconut milk
  • 1 tablespoon lime juice
  • Salt and pepper to taste
  • Fresh cilantro, for garnish

Instructions

  1. Boil a large pot of salted water and cook the pasta according to package instructions until al dente. Save a cup of pasta water, then drain and set aside.
  2. Heat olive oil in a large skillet over medium heat. Season the chicken breasts with jerk seasoning, then add to the pan. Sear for about 6–7 minutes per side, or until golden brown and they reach an internal temperature of 165°F (75°C). Remove and slice into bite-sized pieces.
  3. Add the sliced onion, bell peppers, and minced garlic to the same skillet. Sauté for about 5 minutes until softened.
  4. Pour in the coconut milk and lime juice, stirring well. Allow the mixture to simmer for a few minutes to thicken.
  5. Combine the cooked pasta and sliced chicken into the skillet and toss to coat in the sauce. Use reserved pasta water if needed for consistency. Season with salt and pepper to taste.
  6. Garnish with fresh cilantro before serving. Enjoy!

Notes

This dish is great for meal prep. Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Find it online: https://www.spiritsdrink.com/jerk-chicken-pasta/