Bahama Breeze Jerk Chicken Pasta is a mouthwatering Caribbean-inspired dish that combines succulent chicken breast with al dente penne pasta, tossed in a rich and creamy sauce with a spicy kick of jerk seasoning.
This dish is the perfect combination of sweet, spicy, and savory flavors that will transport your taste buds straight to the tropical island of Jamaica. It’s a great dish for dinner parties or family meals, and it’s sure to be a crowd-pleaser.
Ingredients
For the Chicken Marinade
- 2 pounds boneless, skinless chicken breast
- 1/4 cup soy sauce
- 1/4 cup olive oil
- 1/4 cup lime juice
- 1/4 cup orange juice
- 1 tablespoon honey
- 2 tablespoons jerk seasoning
- 2 cloves garlic, minced
For the Pasta
- 1 pound penne pasta
- 2 tablespoons olive oil
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 yellow onion, diced
- 1 tablespoon jerk seasoning
- 1 cup heavy cream
- 1/4 cup chicken broth
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Instructions
- In a large bowl, whisk together the soy sauce, olive oil, lime juice, orange juice, honey, jerk seasoning, and minced garlic to make the marinade.
- Add the chicken breast to the marinade and toss to coat. Cover and refrigerate for at least 2 hours or overnight.
- Preheat the oven to 375°F. Line a baking sheet with foil and place the chicken on the sheet. Bake for 25-30 minutes or until cooked through.
- While the chicken is baking, cook the penne pasta according to package instructions until al dente. Drain and set aside.
- Over medium use a large skillet to heat olive oil. Add the diced red and green bell peppers and the diced onion. Cook until the vegetables are tender, about 5 minutes.
- Include the jerk seasoning and stir to coat the vegetables in a skillet.
- Pour in the heavy cream and chicken broth. Bring the mixture to a simmer and let it cook for 5 minutes until the sauce thickens.
- Add the cooked penne pasta to the skillet and toss to coat with the sauce.
- Slice the baked chicken breast and add it to the skillet. Toss everything together and let it cook for 2-3 minutes until heated through.
- Use salt and pepper to season with to taste and garnish with chopped fresh parsley.
Cooking Tips
- For a spicier version, increase the amount of jerk seasoning in the recipe.
- If you don’t have jerk seasoning, you can substitute it with a mix of cumin, coriander, garlic powder, onion powder, paprika, and cayenne pepper.
- To save time, you can marinate the chicken the night before and refrigerate it until ready to cook.
- Not to overcook the chicken as it may become dry. Use a meat thermometer to ensure it’s cooked through but still moist.
- If you prefer a thicker sauce, you can add a tablespoon of cornstarch to the sauce before simmering it.
Conclusion
Bahama Breeze Jerk Chicken Pasta is a delicious and satisfying dish that is sure to impress your guests or family. The combination of spicy jerk seasoning with creamy pasta and succulent chicken is simply irresistible. Serve it with a side salad or garlic bread to complete the meal.
FAQs
Can I use bone-in chicken instead of boneless chicken breast?
Yes, but the cooking time will be more longer. You may need to adjust the baking time depending on the size of the chicken pieces.
Can I make this recipe ahead of time?
Yes, you can make the chicken marinade and cook the chicken in advance. You can also cook the pasta ahead of time and store it in the refrigerator until ready to use. When you’re ready to serve, heat the sauce and pasta in a skillet, add the cooked chicken, and toss everything together.
Can I freeze this dish?
It’s not recommended to freeze this dish as the sauce may separate when reheated. It’s best to enjoy it fresh or store leftovers in the refrigerator for a few days.
Bahama Breeze Jerk Chicken Pasta Recipe
Ingredients
- 1 pound penne pasta
- 2 tablespoons olive oil
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 yellow onion, diced
- 1 tablespoon jerk seasoning
- 1 cup heavy cream
- 1/4 cup chicken broth
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Instructions
- In a large bowl, whisk together the soy sauce, olive oil, lime juice, orange juice, honey, jerk seasoning, and minced garlic to make the marinade.
- Add the chicken breast to the marinade and toss to coat. Cover and refrigerate for at least 2 hours or overnight.
- Preheat the oven to 375°F. Line a baking sheet with foil and place the chicken on the sheet. Bake for 25-30 minutes or until cooked through.
- While the chicken is baking, cook the penne pasta according to package instructions until al dente. Drain and set aside.
- Over medium use a large skillet to heat olive oil. Add the diced red and green bell peppers and the diced onion. Cook until the vegetables are tender, about 5 minutes.
- Include the jerk seasoning and stir to coat the vegetables in a skillet.
- Pour in the heavy cream and chicken broth. Bring the mixture to a simmer and let it cook for 5 minutes until the sauce thickens.
- Add the cooked penne pasta to the skillet and toss to coat with the sauce.
- Slice the baked chicken breast and add it to the skillet. Toss everything together and let it cook for 2-3 minutes until heated through.
- Use salt and pepper to season with to taste and garnish with chopped fresh parsley.
