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Jerk Chicken Pasta Bake

jerk chicken
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Ingredients

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  • 2 pounds chicken breasts, cubed into bite-sized pieces
  • 2–3 tablespoons jerk seasoning
  • 12 ounces penne pasta (about 4 cups uncooked)
  • 1 cup heavy cream
  • 1 cup shredded mozzarella cheese
  • 2 green onions, sliced (white and green parts separated)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 4 cloves garlic, minced
  • 1/2 medium red onion, finely diced
  • 1/2 Scotch bonnet pepper, seeds removed and minced (optional, for authentic heat)
  • 1 tablespoon fresh thyme leaves
  • 1/2 cup chicken broth
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup chopped fresh cilantro
  • 1 lime, cut into wedges for serving

Instructions

  1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
  2. In a large bowl, thoroughly toss the cubed chicken breast with jerk seasoning, salt, and pepper until evenly coated.
  3. Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente according to package instructions. Drain and set aside.
  4. In a large skillet, heat the olive oil over medium-high heat. Add the white parts of the green onions, diced red onion, and minced garlic. Sauté until fragrant, about 2-3 minutes.
  5. Add the seasoned chicken to the skillet and cook until browned on all sides and nearly cooked through, about 5-7 minutes.
  6. Reduce heat to medium and add the diced bell peppers and optional scotch bonnet pepper. Cook for another 2-3 minutes until the peppers begin to soften.
  7. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Allow the liquid to reduce by half, about 2-3 minutes.
  8. Stir in the heavy cream and fresh thyme, bringing the mixture to a gentle simmer. Cook for 2-3 minutes until slightly thickened.
  9. In the prepared baking dish, combine the cooked pasta with the chicken and cream sauce mixture. Fold everything together until evenly coated.
  10. Sprinkle half of the mozzarella cheese throughout the mixture, then top with the remaining mozzarella and cheddar cheese.
  11. Bake for 20-25 minutes until the cheese is bubbly and golden brown around the edges.
  12. Remove from the oven and let stand for 5 minutes. Garnish with the green parts of the sliced green onions, fresh chopped cilantro, and serve with lime wedges.

Notes

  • For a milder version, reduce the jerk seasoning to 1 tablespoon and omit the scotch bonnet pepper.
  • This dish can be assembled up to 24 hours in advance and refrigerated before baking.
  • Leftovers will keep in the refrigerator for 3-4 days or can be frozen for up to 2 months.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: jerk chicken pasta bake, jerk chicken, caribbean pasta, spicy baked pasta, quick weeknight dinner

Find it online: https://www.joyliciousrecipes.com/jerk-chicken-pasta-bake-easy-fiery/