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jerk chicken and shrimp pasta - Close-up of finished jerk chicken and shrimp pasta

Delicious Jerk Chicken and Shrimp Pasta

Jerk chicken and shrimp pasta delivers an unforgettable fusion of Caribbean warmth and Italian comfort food traditions with fiery seasonings, succulent seafood, tender poultry, and a rich cream sauce.

  • Total Time: 1 hour
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 lb large shrimp, peeled and deveined
  • 3–4 tbsp authentic jerk seasoning or jerk marinade
  • 12 oz fettuccine or penne pasta
  • 2 cups heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup grated aged parmesan cheese
  • 2 tbsp olive oil or cooking oil
  • Fresh scallions, garlic, and lime juice for garnish and seasoning
  • Salt and freshly ground black pepper to taste

Instructions

  1. Step 1: Prep and Marinate – Cut your poultry into bite-sized pieces and toss them thoroughly with your authentic spice blend, letting the mixture sit for at least thirty minutes in the refrigerator.
  2. Step 2: Boil the Noodles – Bring a large pot of salted water to a rolling boil, add your chosen noodles, and cook them until they reach an al dente texture before draining.
  3. Step 3: Sear the Poultry – Heat a heavy skillet with oil over medium-high heat and sear the marinated poultry pieces until they develop a rich, dark crust and cook through completely.
  4. Step 4: Cook the Seafood – Remove the poultry from the pan, then quickly sauté the seasoned crustaceans in the remaining pan drippings for just two minutes per side until pink and opaque.
  5. Step 5: Build the Sauce – Pour heavy cream and chicken broth into the warm skillet, scraping up any browned bits from the bottom, and let the liquid simmer gently until it thickens.
  6. Step 6: Melt the Cheese – Stir grated parmesan cheese and a pinch of extra jerk seasoning into the cream sauce until smooth and fully incorporated.
  7. Step 7: Combine and Serve – Toss the cooked noodles, seared poultry, and tender seafood directly into the creamy sauce until everything is piping hot and well coated.

Notes

Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently on the stovetop with a small splash of milk or broth over low heat.

  • Author: Mike
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Caribbean-Italian Fusion
  • Diet: Non-Vegetarian

Nutrition

  • Serving Size: 1 plate
  • Calories: 750 kcal
  • Sugar: 4 g
  • Sodium: 890 mg
  • Fat: 42 g
  • Saturated Fat: 22 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 52 g
  • Fiber: 3 g
  • Protein: 45 g
  • Cholesterol: 210 mg

Keywords: jerk chicken, shrimp pasta, caribbean pasta, fusion recipe, spicy pasta