Creamy Jerk Chicken Pasta

Creamy Jerk Chicken Pasta


60 people made this

About this recipe: This is a Jamaican-inspired dish combining the flavours of barbecued jerk chicken with a lovely jerk-flavoured cream sauce, all tossed with pasta. If desired, you can cook the chicken breasts under the grill or in a ridged griddle pan.

Terry Coonan

Serves: 4 

  • 4 skinless chicken breast fillets
  • 2 teaspoons jerk paste
  • 350g egg pasta (any shape)
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 250ml chicken stock
  • 1 tablespoon jerk paste
  • 125ml dry white wine
  • 4 tablespoons chopped fresh coriander
  • 2 limes, quartered
  • salt and pepper to taste
  • 125ml double cream
  • 4 sprigs fresh coriander, for garnish

Prep:15min  ›  Cook:25min  ›  Extra time:1hr marinating  ›  Ready in:1hr40min 

  1. Rub each chicken breast with 1/2 teaspoon jerk paste, and place in a shallow dish. Cover, and refrigerate at least 1 hour.
  2. Preheat the barbecue for high heat. Bring a large pot of lightly salted water to the boil, cook the pasta as directed on packet; drain.
  3. Lightly oil the barbecue grate. Barbecue chicken 8 to 10 minutes on each side, until juices run clear.
  4. Meanwhile, heat the olive oil in a large saucepan over medium heat, and cook the garlic for one minute. Mix in the chicken stock, 1 tablespoon jerk paste, white wine, chopped coriander, juice of 1 lime, salt and pepper. Bring to the boil, reduce heat to low, and stir in the double cream. Cook and stir until mixture is thickened, about 5 minutes. Do not allow it to boil.
  5. Pour the cooked pasta into the saucepan, and toss with the cream sauce. Divide onto 4 serving plates, and top with barbecued chicken. Garnish each serving with a coriander sprig and the juice of 1/4 lime.

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- 15 Aug 2010

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