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Easy Jerk Chicken Recipe with Pasta (Gluten & Dairy Free)

This easy jerk chicken recipe with pasta is gluten free, dairy free, protein packed and loaded with fresh veggies and flavour. It's a one pan meal your whole family will love!
Course Main Course, Dinner, Lunch
Cuisine jamaican
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 5
Calories 506kcal


  • 1 lb. Chicken Breast thinly sliced and pounded to ¼” thickness
  • 2 Tbsp. Jerk Seasoning see above for the seasoning I used
  • 1.5 Tbsp. Avocado Oil
  • 2-3 Tbsp. Broth or Water as needed
  • 1 small Onion sliced (about ½ cup)
  • 1 Red Bell Pepper sliced
  • 1 Yellow Bell Pepper sliced
  • 1 Green Bell Pepper sliced
  • cup sliced Celery
  • 1-2 Tbsp. Jerk Seasoning to taste
  • cup Cherry Tomatoes sliced in half
  • 1 cup canned Coconut Milk
  • ¼-⅓ cup Chicken Broth
  • 10 oz. Chickpea Pasta
  • 1.5 cups Baby Spinach
  • 3 Tbsp. sliced Green Onion
  • Fresh Parsley or Cilantro to garnish


  • Rub the 2 tablespoons of jerk seasoning all over your chicken breasts (add ½ teaspoon of salt to the seasoning blend if your blend is salt-free).
  • Heat the avocado oil in a stainless steel pan over medium heat. Once hot, add the chicken to the pan. Allow to cook for 5 minutes on each side, or until the internal temperature of the chicken reaches at least 165 degrees Fahrenheit. If the bottom of the pan begins to burn, add broth or water 1 tablespoon at a time. Remove the chicken from the pan.
  • While the chicken is cooking, bring a pot of salted water to a boil and prepare your pasta according to the package instructions. When the pasta is al dente, strain the pasta and set it aside.
  • Add the onion and sliced peppers to the pan and saute to bring up any browned bits from the bottom of the pan. Saute for 2-3 minutes, then add the celery. Saute until the veggies are tender. Add the rest of the jerk seasoning, half of the tomatoes, coconut milk and broth. Stir together until the coconut milk begins to bubble. Add the pasta and spinach to the pan and stir together.
  • Slice or dice the chicken and add it to the pan. Gently mix the pasta together until the chicken is warmed and the spinach has wilted. Add the remaining tomatoes to the pan and season with more jerk seasoning or salt to taste. Garnish with sliced green onion and parsley or cilantro and serve.



Tips for Making the Pasta
If you're using chickpea pasta, expect it to foam a bit and I suggest taking it out 2 minutes before the box says. Strain the pasta but never rinse it - simply add it to the pan with the veggies and sauce. The residual starch on the pasta will help further thicken the sauce and also will help the sauce stick to the noodles.
Tips for Making the Jerk Pasta Sauce 
If your pasta isn’t creamy enough or starts to look a little dry, you can add more broth or milk about 2 tablespoons at a time until it reaches your desired consistency. This also is helpful if you are rewarming the pasta the next day as the starch will thicken the sauce considerably.
How to Store and Rewarm the Pasta
This pasta is great for meal prep and batch prepping for the week. You can keep it in the fridge for up to 4 days, or you can freeze it for up to 4 months. For reheating leftovers out of the fridge, add a tablespoon or two of extra liquid (broth or coconut milk), cover it with a damp paper towel in a microwave safe dish, and reheat on 50% heat in a microwave. This will keep the pasta tender without drying out the dish. You can do the same thing after thawing in the fridge after it being in the freezer.


Calories: 506kcal | Carbohydrates: 47g | Protein: 37g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 58mg | Sodium: 409mg | Potassium: 972mg | Fiber: 14g | Sugar: 11g | Vitamin A: 4640IU | Vitamin C: 107mg | Calcium: 114mg | Iron: 9mg