RECIPES / CARIBBEAN COOKING

Spicy Jerk Chicken Pasta

Creamy jerk chicken penne with sliced chicken, colourful bell peppers and BackYard Blendz Jerk Seasoning Medium for an easy Caribbean-inspired pasta dinner.

PREP

15 mins

COOK

20 mins

YIELD

4 servings

CUISINE

Caribbean-Italian Fusion

HEAT

Medium

Ingredients

12 oz penne pasta
1 lb boneless, skinless chicken breast, sliced into strips
1 tbsp BackYard Blendz Jerk Seasoning Medium
1 tbsp vegetable or olive oil
1½ cups mixed bell peppers, sliced
1 cup heavy cream
¼ cup freshly grated Parmesan cheese, plus more for serving, optional
½ cup reserved pasta water, as needed
Freshly ground black pepper, to taste
Salt, only if needed

Method

Cook the pasta Bring a large pot of salted water to a boil and cook the penne until just al dente according to the package instructions. Reserve about ½ cup of the pasta water, then drain and set aside.
Season the chicken Pat the chicken dry, place it in a bowl and coat evenly with the BackYard Blendz Jerk Seasoning Medium.
Sear the chicken Heat the oil in a large frying pan over medium-high heat. Add the chicken in a single layer and cook for about 4–6 minutes, turning as needed, until browned and just cooked through. Transfer to a plate.
Cook the peppers Reduce the heat to medium. Add the sliced bell peppers to the same pan and cook for 2–3 minutes until slightly softened but still colourful and crisp.
Build the cream sauce Pour in the heavy cream and bring to a gentle simmer. Reduce the heat to low and stir in the Parmesan, if using, until melted and smooth.
Combine Return the chicken to the pan, add the drained pasta and toss gently until everything is evenly coated. Add reserved pasta water a little at a time until the sauce is silky and coats the pasta.
Finish and serve Taste and season with black pepper and salt only if needed. Serve immediately with extra Parmesan if desired.

BackYard Blendz Chef Notes

The original recipe card is intentionally simple: pasta, sliced chicken, BackYard Blendz Jerk Seasoning, heavy cream and bell peppers. This version preserves that simplicity while scaling it for a four-serving home meal.

Keep the cream at a gentle simmer, especially after adding Parmesan. High heat can cause a cream-and-cheese sauce to split or become grainy.

Cook the peppers only briefly so they keep some bite and colour.

Use reserved pasta water to loosen the sauce rather than adding more cream. It helps the sauce cling to the penne while keeping the texture silky.

Taste before adding salt because the jerk seasoning and Parmesan both contribute savoury flavour.

For a milder family version, substitute BackYard Blendz Jerk Mild.

Made with BackYard Blendz

BackYard Blendz Jerk Seasoning Medium

The fresh seasoning at the heart of this recipe. Explore the product, see the ingredients and add it to your kitchen.

LEARN THE FLAVOUR

New to Caribbean green seasoning?

Discover what green seasoning is, the herbs behind it and how Caribbean cooks use it to build flavour into everyday dishes.

More Caribbean Recipes

Recipes

Trinidad Beef Pelau with Green Seasoning

September 29, 2026

A home-scaled Trinidad Beef Pelau adapted from a Tropical Krave restaurant recipe,…

View Recipe

Recipes

Air Fryer Jerk Chicken Thighs with Potatoes, Tomatoes and Onion

September 28, 2026

Air fryer jerk chicken thighs with potatoes, tomatoes and onion, seasoned with…

View Recipe

Recipes