I know exactly why you’re here. That craving for the legendary Jerk Chicken Pasta from Bahama Breeze hits hard, doesn’t it? It’s that perfect, soul-warming bowl of spicy, smoky chicken and tender pasta swimming in a rich, velvety cream sauce. After my first bite years ago, I made it my personal mission to replicate that magic. And after nearly three decades of tinkering in my own kitchen, I’ve finally perfected it. This isn’t just a copycat; it’s an upgrade. It’s richer, it’s fresher, and it delivers that jaw-dropping flavor you’ve been dreaming of, guaranteed. This is the one.
Why This Recipe Works
So, what makes this recipe the absolute best you’ll find? It’s not just about the ingredients but the method—a method I’ve tested dozens of times to make it absolutely foolproof for you.
- A Truly Foolproof, Creamy Sauce: Forget any fears of a watery or broken sauce. I’ve refined a technique that guarantees a velvety, restaurant-quality cream sauce that clings to every noodle, every single time. It’s the recipe’s secret weapon.
- Chicken That Delivers Maximum Flavor: We are not using bland, pre-cooked chicken. No way. I’ll show you how to season and sear chicken thighs from scratch to build those deep, smoky layers of authentic jerk flavor that make this dish so addictive.
- Clear, Step-by-Step Guidance: I’m not just giving you a list of instructions; I’m in the kitchen with you. I’ll describe the exact sights and smells to look for, so you can cook with the confidence of a seasoned pro, even if it’s your first time making it.
The Building Blocks: Key Ingredients & Smart Swaps
I’ve learned that a truly magnificent dish isn’t about a hundred fancy items. It’s about using the right ingredients and knowing why they’re so powerful. For this recipe, the magic comes from a focused list of fresh components that work in harmony.
The Jerk Chicken:
- 1 ½ lbs boneless, skinless chicken thighs
- 2-3 tablespoons authentic jerk paste (or a high-quality dry rub)
- 1 tablespoon olive oil
- 1 teaspoon browning sauce (optional, for that deep, rich color)
- ½ teaspoon salt
- ½ teaspoon black pepper
The Creamy Jerk Sauce & Pasta:
- 1 lb penne pasta
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 cups heavy cream
- ½ cup freshly grated Parmesan cheese
- ½ cup reserved pasta water
- 2 green onions, thinly sliced for garnish
The real magic of this dish hinges on two “star” ingredients. This is non-negotiable. First, an authentic Jamaican jerk seasoning or paste. This is the heart and soul of the dish. Look for a brand that lists allspice and Scotch Bonnet peppers high on its ingredient list—that’s the signature of true jerk flavor. While a dry rub works, a wet paste delivers a much deeper, more penetrating flavor into the chicken as it marinates. Don’t skimp here; a quality jerk seasoning is the difference between a good dish and a great one. The second star is full-fat heavy cream.
To get that incredibly luxurious, unbreakable sauce you crave, you need the high-fat content of heavy cream. It allows the sauce to simmer and thicken without any risk of splitting or becoming watery. Please don’t be tempted to substitute with milk or half-and-half; they simply don’t have enough fat and will leave you with a disappointing, broken sauce.
Smart Swaps
| Ingredient | Swap With | Kate’s Note (The Why) |
| Heavy Cream | Canned, Full-Fat Coconut Milk | This creates a wonderful dairy-free version with a tropical vibe. Use the thick cream from the top of the can for best results. |
| Chicken Thighs | Jumbo Shrimp or Chicken Breast | If using shrimp, add them with the sauce at the end and cook for just 2-3 minutes until pink. For chicken breast, be careful not to overcook as it can dry out more easily than thighs. |
| Penne Pasta | Rigatoni, Rotini, or Bowtie | You can use any short, sturdy pasta here. You want something with ridges or cups to grab and hold onto that glorious, creamy sauce. |
Essential Equipment
You won’t need a kitchen full of professional gear to pull this off, I promise. But for truly flawless results, having the right tools for the job makes all the difference. Think of these as your trusty partners in creating the perfect pasta dish.
- A Large Pot: For boiling the penne. You need plenty of room for the pasta to move around and cook evenly.
- Colander: For draining the pasta. Don’t forget to save some of that starchy pasta water!
- A 12-inch Cast-Iron Skillet: This is the workhorse of the recipe.
- A sharp chef’s knife and sturdy cutting board: For prepping your chicken and veggies with ease.
- Tongs: For flipping the chicken and tossing the final dish together.
Now, we need to have a quick chat about that skillet. While any heavy-bottomed pan can get the job done, my absolute must-have for this dish is a well-seasoned cast-iron skillet. Trust me on this—the way cast iron gets incredibly hot and holds that temperature evenly is the key to getting that magnificent, dark brown, restaurant-quality sear on the chicken that you simply cannot achieve with a lesser pan. It’s what creates flavor.
Your Questions, Answered: Expert Tips for Flawless Results
After making this dish hundreds of times, I’ve learned all the little things that can go wrong—and exactly how to prevent them. These aren’t just tips; this is the wisdom that will make your jerk chicken pasta absolutely foolproof.
1. “How do I make the sauce gloriously creamy, not thin and watery?”
This is the most common question, and the answer is one word: patience. Once you add the cream, you need to let it reduce. That means letting it simmer gently over medium-low heat. Don’t rush this part. As it simmers, the excess water content evaporates, concentrating all those amazing jerk flavors and thickening the sauce into a velvety, spoon-coating dream. You’ll know it’s ready when it can coat the back of a wooden spoon and you can draw a clean line through it. Resist the urge to add too much pasta water at first; that’s just for thinning it out at the very end if it gets too thick.
2. “How do I control the spice level? I want authentic flavor, not just a five-alarm fire.”
Think of the jerk seasoning like a heat dial that you are in complete control of. The spice level comes from the chicken marinade and the seasoning you add to the sauce itself. While you want that signature kick, you don’t want it to overpower everything else. So, here’s my pro tip: Start by adding just one tablespoon of jerk seasoning to the cream sauce along with your peppers and onions. Let it simmer and let the flavors meld. Then, right before you add the pasta and chicken back in, taste the sauce. Is it perfect? Great. Does it need more punch? Add another half-tablespoon, stir it in, and taste again. You can always add more heat, but you can’t take it away.
3. “Help! How do I stop my beautiful cream sauce from breaking or splitting?”
Ah, the dreaded broken sauce. It’s a cook’s nightmare, but it’s incredibly easy to avoid. The secret lies in two things: fat and temperature. First, as I mentioned, you must use heavy cream. Its high-fat content makes it incredibly stable and resistant to splitting. Second, never, ever let the sauce come to a rapid, rolling boil after you’ve added the cream. That sudden high heat is what causes the proteins to curdle and separate. Once the cream is in the pan, keep the heat at a gentle, confident simmer. Just little bubbles breaking the surface. Treat it gently, and it will reward you with a perfectly smooth, luscious sauce every time.
Putting It All Together: The Step-by-Step Method
Time needed: 40 minutes
Alright, take a deep breath. We’re going to walk through this together, and I promise you, the results will be spectacular. Just follow my lead.
- Cook the Pasta & Save That Water!
Get a large pot of water on the stove and bring it to a rolling boil. Salt it generously—it should taste like the sea. This is your only chance to season the pasta itself. Add the penne and cook according to package directions, but pull it out a minute before it hits al dente. It’s going to finish cooking in the sauce later. Before you drain, save at least 1 cup of the starchy pasta water. This liquid gold is key to creating a silky sauce later. Drain the pasta in a colander and set it aside.
- Season & Sear the Chicken
While the pasta cooks, pat your chicken thighs completely dry with paper towels. This is a crucial step for getting a beautiful sear. Don’t skip it. Toss the dry chicken in a bowl with your jerk paste (or rub), salt, pepper, and the optional browning sauce until every piece is coated. Now, get that cast-iron skillet screaming hot over medium-high heat and add the olive oil. Once the oil shimmers, carefully lay the chicken in a single layer. Don’t overcrowd the pan; cook in two batches if you have to. You’re listening for a confident sizzle. Sear the chicken for 3-4 minutes per side until it’s deeply browned with a beautiful, dark crust. Don’t worry about cooking it through yet. Transfer the seared chicken to a clean plate.
- Sauté the Veggies
Turn the heat down to medium and add the butter to the same skillet. Let it melt, scraping up any delicious browned bits (fond) left behind by the chicken. Toss in the diced onion and cook for 2-3 minutes until it starts to soften. Now add your sliced bell peppers. You’ll hear them hit the pan with a satisfying sizzle. Sauté for about 5 minutes until they’re crisp-tender. Finally, add the minced garlic and cook for just another 30 seconds until that nutty, irresistible aroma starts to perfume your entire kitchen.
- Build That Magical Cream Sauce
This is where the real magic happens. Sprinkle in another tablespoon or so of your jerk seasoning and stir it into the vegetables and butter. Let it toast for about a minute; this step deepens the flavor monumentally. Now, turn the heat down to medium-low and pour in the heavy cream, stirring constantly. Watch as it transforms into a beautiful, creamy-orange color. Let the sauce simmer gently—you’re looking for little bubbles, never a rolling boil—for 5-7 minutes. You’ll see it begin to thicken. It’s ready when it can coat the back of your spoon. Stir in the grated Parmesan until it melts, making the sauce even more velvety.
- Bring It All Home
Add the seared chicken and any juices that have collected on the plate right back into the sauce. Let it simmer for another 2-3 minutes until the chicken is cooked through and has absorbed all that amazing flavor. Now, add your cooked penne to the skillet. Use your tongs to toss everything together until every single noodle is bathed in that glorious cream sauce. If it’s too thick, add a splash of your reserved pasta water until it reaches the perfect, glossy consistency.
- Garnish & Serve
Stir in most of your sliced green onions, saving a few for the top. Give it one last taste and adjust for salt if needed. Serve immediately in big, warm bowls, garnished with the remaining green onions. Now stand back and admire your masterpiece. You just made the best jerk chicken pasta of your life.
Pro Variations to Customize
The beauty of a truly great recipe is its ability to adapt. Once you’ve nailed the base recipe, you can easily swap a few ingredients to create a completely new experience. These two variations are tested, approved, and absolutely delicious in their own right.
1. Make It a Jerk Shrimp Pasta
If you’re a seafood lover, this twist is for you. The spicy, creamy sauce is a phenomenal match for sweet, plump shrimp. The key here is all in the timing, as shrimp cooks in a flash.
- The Swap: Substitute the chicken with 1 lb of large or jumbo shrimp, peeled and deveined (you can leave the tails on for a nicer presentation if you like).
- The Method Change: Pat the raw shrimp dry and toss them with about 1 tablespoon of the jerk paste or seasoning. Skip the chicken searing step (Step 2). Instead, proceed with the recipe as written, making the entire veggie cream sauce. Once the sauce is complete and simmering, add the seasoned raw shrimp directly to the pan. Cook for just 2-3 minutes, stirring gently, until they turn pink and opaque and curl into a C-shape. Be very careful not to overcook them, or they’ll become rubbery. Toss with the pasta and serve immediately. It’s that easy.
2. Go Veggie with a Creamy Veggie Rasta Pasta
You don’t need meat to make this dish a total knockout. By bumping up the amount of vegetables, you can create a vegetarian version that’s every bit as satisfying and flavorful.
- The Swap: Omit the chicken. To make the dish hearty and substantial, we’ll add about 2-3 cups of extra vegetables. My favorite combination is a mix of sliced cremini mushrooms, small broccoli florets, and a diced zucchini.
- The Method Change: When you sauté the onions and bell peppers (Step 3), add the heartier vegetables like broccoli florets and sliced mushrooms right alongside them. This gives them time to brown nicely and cook until tender-crisp. Add the softer vegetables, like zucchini, during the last 2 minutes of sautéing so they don’t get mushy. Since you won’t have the flavorful brown bits from searing chicken, make sure you really let that jerk seasoning toast for a full minute with the vegetables before adding the cream. The result is a vibrant, veggie-packed pasta that’s bursting with flavor.
Storing, Freezing & The Secret to Perfect Reheating
Let’s be honest, sometimes the leftovers are the best part. But you can’t just zap this in the microwave and expect greatness. Follow these steps, and you’ll be able to enjoy your pasta for days to come without sacrificing that amazing creamy texture.
Storing in the Fridge:
Once the pasta has cooled completely, transfer it to an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days. The sauce will thicken quite a bit as the pasta absorbs the cream, but don’t worry—that’s totally normal and exactly what our reheating method is designed to fix.
A Note on Freezing:
You can freeze this dish for up to 2 months in a freezer-safe, airtight container. However, you should know that cream sauces can sometimes change texture after thawing—a phenomenon called “breaking,” where the fats and liquids can separate a little. It will still taste delicious, but the texture is always best when fresh or refrigerated. Thaw it overnight in the fridge before reheating.
My Foolproof Reheating Method (The Stovetop Secret)
The absolute best—and really, the only—way to reheat this pasta is gently on the stovetop. Forget the microwave; it will make the chicken rubbery and turn that beautiful sauce into a separated, oily mess.
- Place your desired portion of leftover pasta into a cold skillet or saucepan.
- Add a splash of milk, heavy cream, or even just water (about 1-2 tablespoons per serving). This is the most crucial step. This little bit of liquid is what will rehydrate the sauce and bring it back to its original velvety glory.
- Heat the pasta over low-to-medium heat, stirring gently and frequently.
- As it warms, the added liquid will combine with the chilled sauce, loosening it up and making it perfectly creamy again. This gentle heating also warms the chicken through without overcooking it, so it stays tender and juicy.
Why does this work so well? The low, even heat prevents the dreaded rubbery chicken that high-powered microwaves create. More importantly, the extra liquid is absorbed by the sauce, perfectly restoring its emulsion and silky texture. It’ll be so good, you might just think it was freshly made.
What to Serve With This Dish
While this Jerk Chicken Pasta is a complete, satisfying meal all on its own, sometimes you want a little something extra on the table to make it a full-on feast. The key is to choose sides that complement the big, bold flavors of the pasta without competing with them.
- Sweet Fried Plantains: This is my absolute favorite, non-negotiable side for this dish. The mellow, caramelized sweetness of fried ripe plantains is the perfect dance partner for the fiery, savory heat of the jerk seasoning. It’s a classic Caribbean flavor combination for a reason—that sweet and spicy contrast is pure bliss and helps cool your palate.
- A Simple, Crisp Green Salad: To cut through all that glorious richness, you need something fresh and acidic. A simple salad of mixed greens, maybe some cucumber and cherry tomatoes, tossed in a bright, zesty lime vinaigrette is all you need. The acidity cleanses your palate between bites, making each one feel as exciting as the first.
- Cheesy Garlic Bread: Let’s be real—you are not going to want to leave a single drop of that creamy jerk sauce in your bowl. A warm, crusty slice of garlic bread is the ultimate tool for the job. It’s comforting, it’s familiar, and it’s absolutely perfect for sopping up every last bit of that liquid gold.
And if you love pastas that pack a bold, smoky flavor, my BBQ Chicken Pasta is another must-try.
Frequently Asked Questions
I get a lot of questions about this recipe, so I’ve gathered the most common ones here. My goal is to make sure you have all the answers you need before you even start cooking.
This is a great question because the terms are often used interchangeably! “Rasta Pasta” typically refers to the iconic color combination of the bell peppers—red, yellow, and green—which echo the colors of the Rastafarian flag. “Jerk Chicken Pasta” specifically names the signature protein. So, my recipe is technically both! It’s a Jerk Chicken Pasta made in the Rasta Pasta style.
Yes, you absolutely can! For best results when meal prepping, you can store the creamy jerk sauce (with the chicken) separately from the cooked pasta in the fridge for up to 3 days. Reheat the sauce gently on the stove as I described above, then toss it with freshly cooked pasta. However, for simple leftovers, storing it all mixed together is perfectly fine. Just follow my stovetop reheating method in Part 8 to bring it back to life!
I wrote the recipe with penne because its tube shape and ridges are absolutely perfect for catching the creamy sauce. However, any short, sturdy pasta with good texture will work beautifully. My other top choices are rigatoni, rotini, or bow ties. The key is to use a shape that has nooks, crannies, or curls to trap that amazing jerk cream sauce so you get a perfect bite every time.
This usually comes down to one of three things. First, make sure you used heavy cream, not milk or half-and-half, as their lower fat content won’t allow the sauce to thicken properly. Second, be sure you let the sauce simmer and reduce long enough (Step 4); this evaporates excess water and is crucial for creating that velvety consistency. Finally, don’t add too much of the reserved pasta water too early—that’s just for thinning the sauce at the very end if it gets too thick.
Connect, Engage & Convert
I am so thrilled you’re here, and I truly can’t wait for you to experience this dish. I’d love to know how your jerk chicken pasta turned out! Did you make the shrimp version? Did your family rave about it? Please drop a comment and a star rating below—it means the world to me and helps other home cooks discover the magic of this recipe, too!
For a journey into more recipes just like this, explore all of my Crave-Worthy & Restaurant-Style Recipes for endless inspiration. And if you specifically love a pasta that packs a bit of smoky heat, you have to try my fan-favorite Chipotle Chicken Pasta next.
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Kate Thompson created KitchensLovers.com to simplify dinner for real-life families. She develops easy, flavor-packed chicken pasta recipes tested dozens of times to guarantee results. Her motto: ‘Easy Pasta, Every Time.’
Cracking the Bahama Breeze™ Copycat Code
We’ve already built a phenomenal Jerk Chicken Pasta. But if your mission is to close your eyes and truly feel like you’re sitting at a table at Bahama Breeze, there are two final details you absolutely must know. These are the insider secrets that most other copycat recipes completely miss, and they make all the difference.
1. The Secret of the Slice: How the Chicken is Cut
If you’ve had the dish at the restaurant, you know the chicken isn’t cubed. For that authentic touch, you cook your chicken (my recipe uses thighs for more flavor, but chicken breasts are often used in the restaurant) whole as directed in Step 2. Then—and this is critical—let the cooked chicken rest on a cutting board for at least 5 minutes. After it has rested, slice it on a bias (a 45-degree angle) into ¼-inch-thick strips. Why? Slicing after resting locks in all the juices, ensuring every piece is tender. And slicing on a bias creates wider, more luxurious-looking pieces with a perfect mouthfeel that integrates beautifully into the pasta.
2. The Signature Ingredient: Tender-Crisp Asparagus
This, right here, is the most important piece of the puzzle. The one ingredient that makes the dish unmistakably a Bahama Breeze copycat is asparagus. You simply can’t skip it.
- The How-To: Take a bunch of fresh, thin asparagus spears. Wash them and snap off the tough, woody ends. Cut the remaining tender spears into 1-to-2-inch pieces.
- The Timing: Add these asparagus pieces to the skillet at the same time you add the bell peppers (Step 3). Cooking them alongside the peppers will render them perfectly tender-crisp—not mushy—with a vibrant green color and a pleasant snap.
It’s the specific combination of that juicy, bias-cut chicken and the fresh, textural snap of asparagus mingling with the spicy cream sauce that elevates this dish from simply “inspired by” to a true, undeniable copycat. It’s these small, expert details that deliver the biggest, most delicious reward.
This recipe was last tested and updated in July 2025 to ensure perfect results.
Jerk Chicken Pasta Recipe
Equipment
- A Large Pot
- Colander
- A 12-inch Cast-Iron Skillet
- A sharp chef’s knife and sturdy cutting board
- Tongs
Ingredients
For the Jerk Chicken
- 1 ½ lbs boneless skinless chicken thighs
- 2-3 tablespoons authentic jerk paste or a high-quality dry rub
- 1 tablespoon olive oil
- 1 teaspoon browning sauce optional, for that deep, rich color
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Creamy Jerk Sauce & Pasta
- 1 lb penne pasta
- 4 tablespoons unsalted butter
- 1 medium yellow onion finely diced
- 3 cloves garlic minced
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- 2 cups heavy cream
- ½ cup freshly grated Parmesan cheese
- ½ cup reserved pasta water
- 2 green onions thinly sliced for garnish
Instructions
- Cook the Pasta & Save That Water! Get a large pot of water on the stove and bring it to a rolling boil. Salt it generously—it should taste like the sea. This is your only chance to season the pasta itself. Add the penne and cook according to package directions, but pull it out a minute before it hits al dente. It’s going to finish cooking in the sauce later. Before you drain, save at least 1 cup of the starchy pasta water. This liquid gold is key to creating a silky sauce later. Drain the pasta in a colander and set it aside.
- Season & Sear the Chicken. While the pasta cooks, pat your chicken thighs completely dry with paper towels. This is a crucial step for getting a beautiful sear. Don’t skip it. Toss the dry chicken in a bowl with your jerk paste (or rub), salt, pepper, and the optional browning sauce until every piece is coated. Now, get that cast-iron skillet screaming hot over medium-high heat and add the olive oil. Once the oil shimmers, carefully lay the chicken in a single layer. Don’t overcrowd the pan; cook in two batches if you have to. You’re listening for a confident sizzle. Sear the chicken for 3-4 minutes per side until it’s deeply browned with a beautiful, dark crust. Don’t worry about cooking it through yet. Transfer the seared chicken to a clean plate.
- Sauté the Veggies. Turn the heat down to medium and add the butter to the same skillet. Let it melt, scraping up any delicious browned bits (fond) left behind by the chicken. Toss in the diced onion and cook for 2-3 minutes until it starts to soften. Now add your sliced bell peppers. You’ll hear them hit the pan with a satisfying sizzle. Sauté for about 5 minutes until they’re crisp-tender. Finally, add the minced garlic and cook for just another 30 seconds until that nutty, irresistible aroma starts to perfume your entire kitchen.
- Build That Magical Cream Sauce. This is where the real magic happens. Sprinkle in another tablespoon or so of your jerk seasoning and stir it into the vegetables and butter. Let it toast for about a minute; this step deepens the flavor monumentally. Now, turn the heat down to medium-low and pour in the heavy cream, stirring constantly. Watch as it transforms into a beautiful, creamy-orange color. Let the sauce simmer gently—you’re looking for little bubbles, never a rolling boil—for 5-7 minutes. You’ll see it begin to thicken. It’s ready when it can coat the back of your spoon. Stir in the grated Parmesan until it melts, making the sauce even more velvety.
- Bring It All Home. Add the seared chicken and any juices that have collected on the plate right back into the sauce. Let it simmer for another 2-3 minutes until the chicken is cooked through and has absorbed all that amazing flavor. Now, add your cooked penne to the skillet. Use your tongs to toss everything together until every single noodle is bathed in that glorious cream sauce. If it’s too thick, add a splash of your reserved pasta water until it reaches the perfect, glossy consistency.
- Garnish & Serve. Stir in most of your sliced green onions, saving a few for the top. Give it one last taste and adjust for salt if needed. Serve immediately in big, warm bowls, garnished with the remaining green onions. Now stand back and admire your masterpiece. You just made the best Jerk Chicken Pasta of your life.
Notes
- The Sauce is Everything: Success comes down to the sauce. You MUST use full-fat heavy cream; substitutes like milk or half-and-half will break. After adding the cream, allow it to simmer gently—never let it come to a rolling boil. This patience develops the flavor and guarantees a velvety, unbreakable sauce.
- Mastering the Sear: For that signature restaurant-quality flavor, use a well-seasoned cast-iron skillet. It’s crucial to pat the chicken thighs completely dry before seasoning; a dry surface is what creates that beautiful, dark crust.
- Taste as You Go: You control the heat. Start with the recommended amount of jerk seasoning, but taste the sauce before you add the pasta back in. You can always add another dash of seasoning, but you can’t take it away.
- Leftovers Done Right: Never reheat this dish in the microwave. To restore its perfect creamy texture, warm it in a skillet over low heat with a splash of milk or cream, stirring gently until it comes back to life.
