Jerk Chicken Pasta by Chef Shannon Smith

February 17, 2020 • 0 comments

Jerk Chicken Pasta by Chef Shannon Smith
About the Chef: I'm Shannon Smith, chef and explorer of the world. I've known the Prairie Creek Farms crew for over three years, and I absolutely love everything about them. I use all their meat products in my cooking, and if I can't make it to the farmers market, I get a smiling face delivering my order at my front door. Their eggs are the best I've ever eaten, and they're the only ones I use to make fresh pasta. I've visited the farm many times, and you can feel the enthusiasm of every person who works there to bring the best and healthiest meat on the market. One of my favorite chicken recipes is Jerk Chicken Pasta, which I learned to make in the Cayman Islands. Find more of my recipes and travel stories at Chef Shannon Smith | Cooking & Travel And go visit Prairie Creek Farms!
  • Servings: 8-10


  • (2 lbs) Boneless Skinless Chicken Breast
  • (1/2 cup) Light Brown Sugar (packed)
  • (1 tbsp) Kosher salt
  • (2 1/4 tsp) Cayenne
  • (1/2 tsp) Allspice
  • (1/2 tsp) Ground Cloves
  • (1/2 tsp) Ground Nutmeg
  • (3/4 tsp) Ground Cinnamon
  • (1/2 cup) Olive Oil
  • (3 tbsp) Butter
  • (1) Onion (chopped)
  • (1 pound) Cremini Mushrooms (sliced)
  • (2) Red Bell Peppers, roasted, peeled, and chopped
  • (2 cups) Heavy Cream
  • Salt and Pepper
  • (1/4 cup) Fresh Basil, torn
  • (3) Scallions (chopped)
  • (1 pound) Penne Pasta


In a large bowl, combine the brown sugar, Kosher salt, cayenne, allspice, cloves, nutmeg, cinnamon and olive oil. Stir well. Add the chicken and stir to coat with the marinade. Cover and refrigerate at least one hour. Remove chicken from marinade and discard any excess marinade. In a large skillet, melt butter and saute the onion until soft. Add the chicken (you can also use their delicious Chicken thighs!) and cook until just cooked through. Add mushrooms, sun-dried tomatoes, red peppers and salt and pepper. Stir and let cook for one minute. Add cream and more salt and pepper, if needed. Cook 8-10 minutes, allowing cream to simmer gently and reduce to a slightly thick sauce. Sprinkle with scallions and basil. Meanwhile, cook pasta according to package directions. When pasta is done, drain and add to the sauce. Toss and serve hot.