Go Back
–+ servings

Creamy Jerk Chicken Pasta Bake

A delightful pasta bake combining the vibrant flavors of jerk seasoning and creamy cheeses, perfect for a comforting weeknight dinner.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Caribbean
Ingredients Method Nutrition Notes

Ingredients
  

Pasta and Chicken
  • 1 pound short pasta (like rotini, penne, or rigatoni), cooked al dente
  • 1 pound boneless, skinless chicken breast, cut into bite-size pieces
  • ½ medium onion, chopped
  • ½ bell pepper, chopped
  • 3 to 4 scallions, sliced (white and green parts separated)
  • 2 tablespoons mild jerk seasoning
Cheese and Sauce
  • 16 ounces mild melting cheese, cubed Other creamy cheeses like Monterey Jack or a mix of mozzarella and cheddar work too.
  • 4 ounces cream cheese, softened
  • 2 cups shredded Parmesan cheese
  • 2 cups heavy cream Can swap with a lighter version using Greek yogurt.
  • 1 can (about 10 ounces) diced tomatoes with green chilies, with juices
Seasoning and Garnish
  • Salt and black pepper, to taste
  • Fresh parsley, chopped, for garnish
  • Cooking oil, for sautéing

Method
 

Preparation
  1. Bring a large pot of salted water to a boil. Cook the pasta until just tender but still firm, then drain and set aside.
  2. Heat 1 to 2 tablespoons of oil in a large skillet over medium heat. Add the chopped chicken, sprinkling it evenly with the jerk seasoning. Cook for 6 to 8 minutes, stirring occasionally, until the chicken is fully cooked and lightly browned, then transfer to a plate.
  3. In the same skillet, toss in the onion, bell pepper, and the white parts of the scallions. Cook for 3 to 4 minutes, stirring until they're softened and fragrant.
Cooking
  1. Reduce heat to medium-low. Next, add the cubed melting cheese, cream cheese, heavy cream, Parmesan cheese, and the diced tomatoes along with their juices. Stir gently until all the cheeses melt and you get a smooth, creamy sauce. Season it all with salt and black pepper to taste.
  2. Return the chicken to the pan followed by the cooked pasta. Stir everything together until the pasta and chicken are coated in that luscious sauce.
  3. Transfer the mixture to a lightly greased baking dish. Bake at 350°F for about 20 minutes, or until bubbly and lightly golden on top.
Serving
  1. Remove from the oven and sprinkle with the green parts of the scallions and chopped parsley before serving warm.

Nutrition

Serving: 1g

Notes

Allow the cheeses to melt slowly for a smooth sauce. Experiment with different proteins or ingredients like black beans and sun-dried tomatoes for added flavor. Properly stored leftovers should last about 3 to 4 days in the fridge or can be frozen for 2 to 3 months.

Tried this recipe?

Let us know how it was!