Description
This vibrant Jerk Chicken Pasta recipe combines the bold, spicy flavors of jerk seasoning with creamy Parmesan sauce and tender vegetables for a comforting yet exciting meal. Perfect for a quick weeknight dinner, this dish balances savory chicken, fresh asparagus, and mushrooms tossed with bowtie pasta in a rich, garlicky cream sauce.
Ingredients
Pasta
- 1 pound bowtie pasta
Chicken
- 2 boneless skinless chicken breasts
- 1 tablespoon jerk chicken seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon pepper
- 1 tablespoon olive oil
Vegetables
- 1/2 pound asparagus
- 1 cup sliced mushrooms
Sauce
- 1/2 cup salted butter
- 3 garlic cloves, minced
- 2 cups heavy cream
- 2 cups grated Parmesan cheese
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the bowtie pasta according to the package directions until al dente. Drain well and set aside.
- Prepare the Chicken: Slice each chicken breast in half lengthwise to create thinner cutlets. Season both sides generously with jerk chicken seasoning, garlic powder, onion powder, and pepper, ensuring the flavors coat the meat evenly.
- Cook the Chicken: Heat the olive oil in a large skillet over medium heat. Add the seasoned chicken breasts and cook for about 2 to 3 minutes per side, until browned and cooked through to an internal temperature of 165°F. Remove the chicken from the skillet and transfer to a cutting board to rest.
- Cook Vegetables: Trim the tough ends off the asparagus and cut into 1-inch pieces. Add the asparagus and sliced mushrooms to the same skillet and sauté until tender but still crisp. Remove the vegetables from the skillet and set aside.
- Make the Sauce: In the same skillet, add the salted butter and minced garlic. Cook for about one minute until the garlic is fragrant but not browned. Whisk in the heavy cream and gradually add the grated Parmesan cheese. Stir continuously and cook until the sauce thickens to your liking.
- Combine and Serve: Slice the cooked chicken into strips and return it to the skillet along with the cooked pasta, asparagus, and mushrooms. Toss everything in the creamy Parmesan sauce until well coated and heated through. Serve immediately and enjoy the bold and comforting flavors of this jerk chicken pasta.
Notes
- Ensure the chicken is cooked to an internal temperature of 165°F for safety.
- You can substitute heavy cream with half-and-half for a lighter sauce, though it may be less creamy.
- Fresh Parmesan cheese yields the best flavor; avoid pre-grated cheeses that may contain additives.
- Adjust the level of jerk seasoning according to your heat preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently over low heat or in the microwave to avoid curdling the sauce.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean-American
