Creamy Jerk Chicken Pasta Recipe (Bahama Breeze Copycat)

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This creamy jerk chicken pasta recipe is tasty & delicious Bahama Breeze copycat recipe loaded with tender sliced chicken, fresh vegetables, and bow tie pasta. It’s a delicious and savory pasta dish with a little kick of heat from the jerk spices!

This simple pasta dish is loaded with flavor in every bite! It’s a great dinner the whole family will love – and tastes just as good as the restaurant version.

And make sure to check out our other Bahama Breeze copy cat recipes: chicken with cilantro crema & jerk chicken pineapple bowls, yum!

We recently found Bahama Breeze when travelling, and had some really fantastic dinners there! Our server suggested the jerk chicken pasta, and I loved it so much I couldn’t wait to make a version at home.

Start by coating chicken thighs or chicken breasts in Jamaican jerk spices, browning them and the vegetables, and tossing the chicken and cooked pasta in a velvety parmesan cheese sauce. 

This great dish is a tasty restaurant-quality meal you can make anytime at home! Note: This isn’t Bahama Breeze’s official recipe, just a copycat I made up at home (and then thoroughly devoured) at home.

This Creamy Jerk Chicken Pasta Recipe Is

• Delicious
• Flavorful
• Made with Fresh Vegetables
• Loaded with Jamaican Spiced Chicken
• Simple to Make
• A Great Bahama Breeze Copycat Recipe

Ingredients You’ll Need

Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!

• Chicken – you can use boneless chicken breasts or chicken thighs for this recipe – I used thighs which had a great flavor!
• Bow Tie Pasta – also called farfalle
• Extra virgin olive oil
• Jamaican jerk seasoning – you can use store-bought spicy jerk seasoning or make you own homemade jerk seasoning from scratch! You don’t need much jerk seasoning, a little bit goes a long way.
• Asparagus, ends trimmed and removed, chopped into bite-sized pieces.
• Mushrooms – I used white button or cremini mushrooms, sliced thin
• Unsalted butter
• Fresh garlic cloves
• Chicken broth – or chicken stock for the creamy sauce
• Parmesan cheese
• Milk – I used regular 2% milk but you can use any kind you have on hand. Use light cream, whole milk, coconut milk, or heavy cream, for a richer sauce.
• Red Chili Flakes – or cayenne pepper, or Scotch bonnet peppers for a little heat.
• Sea salt and black pepper to taste
• Parsley

Additions & Substitutions

You can swap out a different pasta shape if desired! Use penne pasta, macaroni, or even spaghetti noodles.

Add peppers – while the restaurant version didn’t come with them, you can add orange bell peppers, or sliced green or red bell pepper too for a sweet flavor.

Instead of fresh parsley, top with green onions or cilantro.

Replace the chicken with cooked shrimp for a seafood version. Or swap in black beans for a vegetarian version.

How To Make This Recipe

1. Cook pasta al dente in salted water according to package directions. Drain and set aside.
2. In a large skillet, add 1 tablespoon of the extra virgin olive oil, and heat over low heat. Add the chicken thighs, and sprinkle both sides with the jerk seasoning. Cook chicken for 10 to 12 minutes, until lightly browned and cooked through. Chicken is done with it reaches an internal temperature of 165 degrees. Remove chicken from the pan, and set aside. After 5 minutes, slice chicken into bite-sized pieces.
3. In the same skillet, add the remaining olive oil, and add the chopped asparagus and sliced mushrooms to the pan. Cook over medium heat for 8 minutes until tender. Remove veggies from the pan and set aside.
4. Make the sauce: in the pan, heat the butter over low heat. Add in the chopped garlic, and sauté for 3-4 minutes until lightly browned. Add in the flour and chicken stock, and stir over low heat for a few minutes until thickened. Sprinkle in the parmesan cheese and add the milk. Stir again until cheese has melted and you have a creamy sauce.
5. Add the cooked pasta, sliced chicken, and asparagus and mushrooms into the sauce. Heat over medium/low heat for 5 minutes, or until sauce begins to bubble. Taste, and add salt or pepper if desired.
6. Serve hot, and top with fresh parsley and black pepper. Store leftover jerk chicken pasta in separate airtight containers for up to 3 days.

More Modern Pasta Dishes

• Ground Turkey Bolognese Recipe
• Salmon Orzo Recipe with Spinach and Lemon
• Goat Cheese Pesto Pasta
• Cottage Cheese Alfredo Pasta Sauce
• Hot Honey Noodles

If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!

Jerk Chicken Pasta (Bahama Breeze Copycat

By: Kelly Jensen

This creamy jerk chicken pasta recipe is tasty & delicious Bahama Breeze copycat recipe loaded with tender sliced chicken, fresh vegetables, and bow tie pasta. It’s a delicious and savory pasta dish with a little kick of heat from the jerk spices!

5 from 7 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 45 minutes mins

Total Time 50 minutes mins

Course Dinner

Cuisine American, Jamaican

Servings 6 servings

Calories 600 kcal

Equipment

• Large Skillet
• Large Pot

Ingredients

  

1x2x3x

• 12 ounces bow tie pasta also called farfalle
• 2 tablespoons extra virgin olive oil
• 1 lb chicken thighs about 4 small thighs
• 1 tablespoon jerk seasoning
• 1 lb asparagus bottoms trimmed and removed
• 8 ounces mushrooms sliced
• 4 tablespoons butter
• 4 cloves garlic minced
• 1/4 cup flour
• 1.5 cups chicken broth
• 3/4 cups parmesan cheese
• 1/2 cup milk
• 1/4 teaspoon red pepper flakes optional for heat
• Sea salt and black pepper to taste
• 1/2 cup parsley chopped

Instructions

 

• Cook pasta al dente in salted water according to package directions. Drain and set aside.
• In a large skillet, add 1 tablespoon of the extra virgin olive oil, and heat over low heat. Add the chicken thighs, and sprinkle both sides with the jerk seasoning. Cook chicken for 10 to 12 minutes, until lightly browned and cooked through. Chicken is done with it reaches an internal temperature of 165 degrees. Remove chicken from the pan, and set aside. After 5 minutes, slice chicken into bite-sized pieces.
• In the same skillet, add the remaining olive oil, and add the chopped asparagus and sliced mushrooms to the pan. Cook over medium heat for 8 minutes until tender. Remove veggies from the pan and set aside.
• Make the sauce: in the pan, heat the butter over low heat. Add in the chopped garlic, and sauté for 3-4 minutes until lightly browned. Add in the flour and chicken stock, and stir over low heat for a few minutes until thickened. Sprinkle in the parmesan cheese and add the milk. Stir again until cheese has melted and you have a creamy sauce.
• Add the cooked pasta, sliced chicken, and asparagus and mushrooms into the sauce. Heat over medium/low heat for 5 minutes, or until sauce begins to bubble. Taste, and add salt or pepper if desired.
• Serve hot, and top with fresh parsley and black pepper. Store leftover jerk chicken pasta in separate airtight containers for up to 3 days.

Nutrition

Calories: 600kcalCarbohydrates: 54gProtein: 29gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.4gCholesterol: 106mgSodium: 578mgPotassium: 678mgFiber: 5gSugar: 5gVitamin A: 1837IUVitamin C: 12mgCalcium: 231mgIron: 4mg

Did you make this recipe?Let us know how it was!

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