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Creamy Jerk Chicken Pasta Recipe

December 19, 2025

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Creamy Jerk Chicken Pasta Recipe with Asparagus & Mushrooms

When Caribbean spice crashes into Italian comfort, magic happens. This bold, creamy pasta blends island heat with classic bowtie noodles, tender chicken, and fresh vegetables for a dish that’s vibrant, cozy, and completely irresistible. One bite delivers warmth, richness, and just enough kick to keep things exciting.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Main Course
Cuisine: Caribbean
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup butter
  • 5 cloves garlic smashed and minced
  • 1 tbsp cayenne pepper adjust ot your spice comfort
  • 4 boneless, skinless chicken breasts sliced into bite-size strips
  • ½ bunch of asparagus trimmed and cut into thirds
  • 8 ounces bowtie (farfalle) pasta
  • 1 cup half-and-half
  • ½ cup chicken broth
  • 1 tsp cornstarch
  • 3 tbsp fresh parsley finely chopped
  • 1 tbsp dried herbs blend of rosemary, oregano and marjoram
  • 8 oounces sliced mushrooms
  • Salt and freshly cracked black pepper to taste

Equipment

  • 1 Large Skillet or Saute Pan
  • 1 Medium Pot
  • 1 Steamer Basket or Steamer pan for asparagus
  • 1 Cutting Board
  • 1 Sharp Chefs Knife (slicing chicken, trimming asparagus)
  • Measuring Spoons
  • 1 Wooden Spoon or Spatula
  • 1 Whisk or Fork For mixing sauce
  • 1 Colander to drain pasta

Method
 

  1. Build the flavor base
    Melt the butter in a large skillet over medium-low heat. Add the garlic and let it gently sizzle until fragrant—don’t rush this step, it’s where the magic starts.
  2. Spice it up
    Sprinkle in the cayenne pepper, then add the chicken. Turn the heat up slightly and cook until the chicken is golden and cooked through. Transfer the chicken to a plate and set aside, keeping all that flavorful butter in the pan.
  3. Cook the greens
    While the chicken rests, steam the asparagus just until tender-crisp (about 5–7 minutes). You want it bright green with a little bite. Set aside.
  4. Pasta time
    Boil the bowtie pasta according to package directions until al dente. Drain and reserve.
  5. Create the creamy sauce
    In a small bowl, whisk together the half-and-half, chicken broth, and cornstarch. Pour this mixture into the skillet and bring it to a gentle boil, stirring constantly. Lower the heat and let it simmer for about 3 minutes until slightly thickened.
  6. Bring it all together
    Add the parsley, dried herbs, mushrooms, and asparagus to the sauce. Let everything mingle for a few minutes until warmed and fragrant.
  7. Finish strong
    Return the chicken to the skillet, then fold in the pasta. Toss until everything is coated in that creamy, dreamy sauce. Season with salt and freshly cracked pepper to taste.
  8. Serve & Savor
    Serve hot, preferably with a side of garlic bread and a glass of something chilled. This dish is bold enough to impress guests, yet easy enough for a cozy night in.

Notes

✨ Pro tip: Want extra heat? Add a pinch of red pepper flakes. Prefer it milder? Dial back the cayenne and let the garlic shine.
Chef’s Note: If you don’t have a steamer, blanch the asparagus in the pasta water for the last 2–3 minutes—easy, efficient, and one less dish to wash.
Calories are estimated and may vary based on ingredient brands and portion sizes.
Chef’s Tip: “Great pasta dishes are all about balance—bold spice, creamy comfort, and fresh vegetables working together in every bite. Don’t rush the garlic or the sauce; letting flavors develop is what turns a simple recipe into something unforgettable.”