Creamy Jerk Chicken Pasta with Colorful Bell Peppers brings a tropical kick to a comforting bowl of pasta, with juicy chicken and bright peppers in a silky sauce. This dish feels restaurant‑level but uses pantry staples you probably already have. It’s quick, family‑friendly, and perfect for a weeknight dinner. Pair it with my Peach Cobbler Cheesecake for a sweet finish that balances the spice.
★★★★½ 4.5 (132 reviews)
Why You'll Love Creamy Jerk Chicken Pasta with Colorful Bell Peppers – Easy, Quick Weeknight Dinner
Discover a creamy jerk chicken pasta with colorful bell peppers that's easy, homemade, and ready in under 40 minutes – perfect for busy weeknights.
- Bold Jamaican jerk flavor without the hassle
- Colorful bell peppers add sweetness and visual appeal
- One‑pan cooking saves cleanup time
- Ready in 40 minutes – perfect for busy families
Ingredients
- Chicken breast: Use skinless, boneless; you can substitute with turkey or tofu for a vegetarian version.
- Pasta: Any short pasta works; cook al dente according to package.
- Jerk seasoning: Look for a blend with allspice, thyme, and Scotch bonnet; adjust heat to taste.
- Heavy cream: For a lighter option, substitute half‑and‑half, but the sauce will be less rich.
Instructions
Step 1 – Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook 8‑10 minutes until al dente. Drain, reserving ½ cup cooking water.
Step 2 – Sear the chicken: While pasta cooks, heat 1 Tbsp olive oil in a large skillet over medium‑high heat. Toss chicken cubes with jerk seasoning, salt, and pepper. Cook 5‑6 minutes, stirring, until browned and cooked through. Transfer to a plate.
Step 3 – Sauté veggies: Add remaining 1 Tbsp oil to the same skillet. Add garlic and sliced bell peppers; sauté 3‑4 minutes until peppers are tender‑crisp.
Expert Tips for Creamy Jerk Chicken Pasta with Colorful Bell Peppers – Easy, Quick Weeknight Dinner
- Pat the chicken dry before seasoning to get a better sear.
- Don’t overcook the bell peppers – keep some crunch for texture.
- Reserve pasta water; the starch helps the sauce cling to noodles.
Creamy Jerk Chicken Pasta with Colorful Bell Peppers – Easy, Quick Weeknight Dinner
Discover a creamy jerk chicken pasta with colorful bell peppers that's easy, homemade, and ready in under 40 minutes – perfect for busy weeknights.
★★★★½ 4.5 (132 reviews)
Ingredients
Main Ingredients
- 12 oz (340 g) penne or fusilli pasta
- 1 lb (450 g) boneless, skinless chicken breasts, cut into 1‑inch cubes
- 2 tbsp olive oil
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup shredded mozzarella cheese
- 1½ cups mixed bell peppers (red, yellow, orange), sliced
Seasonings & Flavor Boosters
- 2 tbsp Jamaican jerk seasoning (store‑bought or homemade)
- 2 cloves garlic, minced
- ½ tsp smoked paprika
- Salt and freshly ground black pepper to taste
Optional Toppings
- Chopped fresh cilantro
- Lime wedges
- Red pepper flakes
Instructions
How to Make Creamy Jerk Chicken Pasta with Colorful Bell Peppers
- Step 1 – Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook 8‑10 minutes until al dente. Drain, reserving ½ cup cooking water.
- Step 2 – Sear the chicken: While pasta cooks, heat 1 Tbsp olive oil in a large skillet over medium‑high heat. Toss chicken cubes with jerk seasoning, salt, and pepper. Cook 5‑6 minutes, stirring, until browned and cooked through. Transfer to a plate.
- Step 3 – Sauté veggies: Add remaining 1 Tbsp oil to the same skillet. Add garlic and sliced bell peppers; sauté 3‑4 minutes until peppers are tender‑crisp.
- Step 4 – Build the sauce: Pour in chicken broth and scrape up any browned bits. Stir in heavy cream, smoked paprika, and a splash of reserved pasta water. Simmer 2‑3 minutes until sauce thickens.
- Step 5 – Combine everything: Return chicken to the pan, add cooked pasta, and toss to coat. Sprinkle mozzarella cheese and let it melt, stirring gently.
- Step 6 – Serve: Plate the pasta, garnish with chopped cilantro and a lime wedge. Serve hot and enjoy!
FAQs
Can I make Creamy Jerk Chicken Pasta with Colorful Bell Peppers ahead of time?
Yes – prepare the sauce and chicken ahead, then combine with freshly cooked pasta when ready to serve.
What’s the best substitute for heavy cream?
Half‑and‑half or coconut milk work, but the sauce will be slightly less thick.
How do I store leftovers?
Cool to room temperature, then refrigerate in an airtight container. Reheat gently on the stovetop.
Why did my sauce turn out watery?
Make sure to reduce the broth and cream mixture and add reserved pasta water gradually; simmer until it thickens.