Bahama Breeze Jerk Chicken Pasta (Copycat Recipe)

jerk chicken pasta with veggies in a white bowl with a yellow and white striped napkin underneath

Bahama Breeze Jerk Chicken Pasta (Copycat Recipe)

This Bahama Breeze Jerk Chicken pasta recipe blends spicy jerk chicken with creamy pasta, mushrooms, and asparagus for a deliciously satisfying meal that’s bursting with flavor and freshness.

Course Main Course

Cuisine Italian, Jamaican

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 977kcal

Author Teri

Cost $25

Ingredients

1 pound boneless skinless chicken breast
2 tablespoons Jamaican Jerk seasoning blend

Parmesan Cream Sauce

12 ounces heavy whipping cream
4 tablespoons unsalted butter
4 ounces cream cheese
¾ cup Parmesan cheese shredded
1½ teaspoons garlic powder
1 teaspoon salt
¼ teaspoon black pepper

1 tablespoon olive oil
1 tablespoon minced garlic
2 cups fresh asparagus cut into 2-3 inch pieces
8 ounces button or cremini mushrooms cleaned and sliced
8 ounces bow tie pasta
fresh Parmesan cheese for topping pasta

Instructions

If chicken breasts are large, cut in half lengthwise. Pound chicken breasts to an even thickness (about ¼ inch thick.) Season with Jamaican jerk seasoning.
The chicken breasts can be cooked on a grill, in an air-fryer or seared in a hot skillet with some olive oil. Cook chicken to an internal temperature of 165°F. Let chicken rest for at least 10 minutes before slicing. Slice into thin strips diagonally. Set aside.
Add all sauce ingredients into a medium-sized sauce pan. Heat until butter, cream cheese and Parmesan cheese are melted and sauce reduces slightly (approximately 10 minutes). If you want an extra kick in this dish, add a dash or two of the Jamaican Jerk seasoning to the cream sauce in this step.
While sauce is cooking, heat 1 tablespoon of olive oil in a large skillet over medium high heat. Sauté garlic until brown. Keep an eye on the garlic to ensure it does not burn, as it will become bitter. Add asparagus and mushrooms and sauté until tender. About 4-5 minutes.
Also, while sauce is cooking, cook pasta in a large pot according to the package directions. Make sure not to overcook the pasta as it will become mushy. Cook to al dente (firm to the bite).
When pasta is cooked, drain and add back to the pot. Add cooked asparagus and mushrooms, and parmesan cream sauce. Heat until all is hot and mixed thoroughly together. Taste for seasoning, and add additional salt and black pepper as needed.
Add pasta to serving dish and top with sliced chicken and more fresh grated Parmesan cheese.

Notes

Storage: Store the leftover jerk chicken pasta dish in an airtight container in the fridge for 3 days.

Reheating: Reheat in the microwave or over low heat on the stove. Cream sauces do not really reheat very well when added to pasta. The sauce may separate and become oily. You want to try to reheat on low heat and may need to add a few drops of heavy cream to try to keep the cream from separating.

Freezing: I don't recommend freezing this meal. Freezing and then reheating a cream sauce will not produce the same results.

Additions

- Extra protein - large shrimp or smoked sausage are other options that I think work well in this dish.

- Extra vegetables - any veggies you like - green onions, zucchini, peas, spinach, whatever you wish.

- For an extra kick, add a little of the Jamaican jerk seasoning into the parmesan cream sauce.

Substitutions

Change out the protein for any other that you prefer. Shrimp, scallops, pork filet, steak.

If you're vegetarian, sauté the veggies in the jerk seasoning and leave out the meat. Or, season extra-firm tofu with the jerk seasoning and add in place of the chicken.

If you don't like mushrooms or asparagus, replace with any and all of your favorite veggies.

Nutrition