Bahama Breeze Jerk Chicken Pasta – Creamy Jamaican Spiced Delight

Bring the bold flavors of the Caribbean to your table with this creamy Bahama Breeze Jerk Chicken Pasta. Tender slices of jerk-seasoned chicken combine with sautéed asparagus, mushrooms, and bow tie pasta, all tossed in a rich Parmesan cream sauce with a hint of lemon juice for brightness. Perfect for those craving a spicy, comforting dinner with a tropical twist.

Ingredients

• 1 lb boneless skinless chicken breasts or thighs
• 2 tablespoons Jamaican jerk seasoning
• 12 ounces bow tie pasta (farfalle)
• 2 tablespoons olive oil
• 1 lb asparagus, trimmed and cut into 2-3 inch pieces
• 8 ounces button or cremini mushrooms, sliced
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1/4 cup all-purpose flour
• 1.5 cups chicken broth
• 3/4 cup Parmesan cheese, shredded
• 1/2 cup milk (2% or whole milk)
• 1/4 teaspoon red pepper flakes (optional for heat)
• Salt and black pepper to taste
• 1/2 cup fresh parsley, chopped
• Lemon juice (optional, to brighten flavor)

Directions

1. Cook the pasta in salted water according to package instructions until al dente. Drain and set aside.
2. Season chicken with the jerk seasoning on all sides. In a large skillet over medium heat, add olive oil and cook chicken for 10-12 minutes until browned and cooked through. Remove chicken and let rest for 5 minutes, then slice into bite-sized strips.
3. In the same skillet, add butter and sauté garlic for 1-2 minutes until fragrant. Add chopped asparagus and mushrooms; cook 6-8 minutes until tender. Remove from skillet and set aside.
4. Make the cream sauce: In the skillet, melt butter over medium-low heat. Whisk in flour and cook 1-2 minutes to create a roux. Gradually whisk in chicken broth and milk, stirring until sauce thickens.
5. Stir in Parmesan cheese until melted and the sauce is creamy. Add red pepper flakes if using.
6. Add pasta, sliced chicken, and vegetables to the sauce; toss to combine and heat through for 3-5 minutes.
7. Season with salt, pepper, and a squeeze of lemon juice if desired.
8. Garnish with fresh parsley and serve hot.