People LOVE the vibe of Island-y restaurants. Obviously. It doesn’t matter where you live in the country or what time of year it is, you can drop into a Bahama Breeze and instantly feel as though you’ve been transported to the Caribbean. At least for a little while. The thatched ceilings, fruity cocktails and steel drum music is enough to make anyone get into a tropical mood after a long day at the office.
Being fortunate enough to live on the Gulf of Mexico in Florida, I realize I can get that Island Getaway feel any time. But even if you are in Chicago in January, you can still get the flavors of the Caribbean in this delicious Jerk Chicken Pasta dish.
Jerk seasoning is deeply rooted in Caribbean culture, particularly in Jamaica. It represents a blend of indigenous, African, and European influences, making it a symbol of the region’s diverse history and culinary heritage. The origins can be traced back to the indigenous Taino/Arawak. They developed a cooking technique called “barbacoa,” which involved slow-cooking meat over an open fire on a wooden platform, similar to what we now know as a barbecue. When African slaves were brought to the Caribbean during the colonial era, they incorporated their own cooking techniques and spices into the existing indigenous methods. The resulting fusion of flavors and cooking methods eventually gave rise to jerk seasoning as we know it today.
The name “jerk” likely comes from the Spanish word “charqui,” which refers to dried meat, similar to jerky. Over time, “charqui” evolved into “jerk,” and the seasoning became an integral part of Caribbean cuisine.
Jerk seasoning typically includes a combination of spices and herbs such as scotch bonnet peppers, allspice (pimento), thyme, garlic, ginger, cinnamon, nutmeg, and more. The exact ingredients and ratios can vary from one recipe to another and from one cook to another, adding to the diversity of jerk seasoning blends And it offers a unique and distinctive flavor profile that is both spicy and aromatic.
As with many traditional recipes, jerk seasoning has evolved and been adapted over the years, and it remains a beloved and iconic flavor profile in Caribbean and international cuisines.
So tonight, dig out that wrinkly Hawaiian shirt, make yourself a Mai Tai, drop some Bob Marley and you’ll feel like you’ve been transported to the Islands. In other words, make it a HAPPIER Hour.
Ingredients
- Four 5 oz. chicken breasts
- 1 LB. Farfalle (bowtie) pasta, Barilla preferred
- 1 large bunch of fresh asparagus (thin)
- 1/2 cup Jerk seasoning
- 10 oz. Cremini (baby Bella) mushrooms
- 8 TBL unsalted butter
- 2 cups heavy cream
- 1 ½ cups fresh Parmesan cheese, grated
- 1 cup chicken stock
- 5 cloves of garlic
- 1 TBL fresh thyme
- 3 allspice berries
- 2 scallions
- 1 cup water
- 1/3 cup fresh curly parsley, finely minced
- 5 cranks of cracked black pepper
Instructions
In a blender, add 2 garlic cloves, thyme, allspice, scallions, jerk seasoning and water and blend well. Cover the chicken completely in the marinade, coating well, and refrigerate for a minimum of 4 hours (8 hours preferred)
Slice mushrooms in a medium slice. Trim asparagus, using only the top 2 ½”. Discard the rest. Mince the remaining 3 garlic cloves.
Boil the Farfalle in salted water to al dente instructions according to the box. Drain and rinse under cold water and set aside.
In a medium-sized sauté pan, melt 2 oz. of butter. Once the butter begins to sizzle, add the mushrooms, and brown. Once browned, set aside on a plate. Using the same sauté pan as the mushrooms, add a touch of water to the pan to deglaze. Toss the asparagus in the pan and “steam” the asparagus until the color becomes a vibrant green. Do not overcook the asparagus, you are looking for a firm texture. Once the asparagus is crisp and bright green, plate and set off to the side in the refrigerate to slow any further cooking process.
On a very hot indoor grill pan or outdoor grill, grill the chicken until cooked throughout, about 8 minutes per side. Freely brush the jerk marinade over the chicken breasts as they grill. Once cooked completely, remove from the grill and allow to rest for 5 minutes. Slice each breast thinly.
In a very large sauté pan or stock pot, add 6 oz. of butter. Once the butter has melted, add the garlic and cook until fragrant. Do not brown either the butter or the garlic. Add the chicken stock and heavy cream and allow the mixture to come to a simmer. Once simmering, add the parmesan. Stirring constantly, melt the parmesan in the mixture. Add the cracked black pepper, reduce the heat and allow the Parmesan cream sauce to reduce.
Once the Parmesan cream has reduced by 1/3, add back in the sautéed mushrooms, sliced chicken, and al dente Farfalle. Toss well. Next add in the crisp asparagus and the minced parsley. Make sure all ingredients are well tossed and the chicken and pasta are coated with the Parmesan cream.
Serve with THE CHEESECAKE FACTORY'S Avocado Eggrolls or CHILI'S Southwest Eggrolls and Enjoy!
FULL VIDEO TUTORIAL
5 comments
All I wanted to do was see the reviews of this recipe, but I could not find a way to access them. When I clicked on the reviews at the top of the recipe, I accidentally voted. Not sure what I hit, but it was probably 2 or 3 stars and I have not even tried the recipe yet. Sorry. So where do I go to see the ratings, or is clicking a star the only input to reviews on this site?
Hi Travis, thanks for letting me know. You can rate the recipe using the star system and any additional comments go in the comments section. Happy New Year!
It looked like you used the Jerk Chicken paste, am I right? I have the dry seasoning. Would you use the same ratio or less of the dry? Thanks so much! Can’t wait to try this. It’s my favorite meal at Bahama Breeze!!
This recipe is spot on. I love Bahama Breezes jerk chicken pasta dish. I followed the recipe exactly, started making than I saw you have to marinate chicken for up to 4hrs so I marinated the chicken overnight. Turned out amazing will definitely make again. Used the spicy jerk sauce didn’t fine it too spicy.
I had to cut the recipe in half but it was absolutely amazing, spot on!