Jerk Chicken Meatball Pasta
A fiery and creamy pasta dish featuring juicy jerk-seasoned chicken meatballs nestled in a velvety parmesan sauce, tossed with rigatoni for the ultimate comfort meal with a Caribbean twist.
Ingredients
For the Meatballs:
- 1 lb ground chicken
- ½ cup breadcrumbs
- ¼ cup grated parmesan cheese
- 1 egg
- 2 tbsp jerk seasoning adjust for spice preference
- 1 tbsp finely chopped green onions
- 2 cloves garlic minced
- Salt and pepper to taste
- 1 tbsp olive oil for cooking
For the Pasta:
- 12 oz rigatoni or any pasta of your choice
- Salt for pasta water
For the Creamy Sauce:
- 2 tbsp butter
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated parmesan cheese
- 1 tbsp jerk seasoning
- 1 cup spinach optional, for extra greens
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C). In a bowl, mix ground chicken, breadcrumbs, parmesan, egg, jerk seasoning, green onions, garlic, salt, and pepper.
- Roll into 1½-inch meatballs. Brown in a skillet with olive oil for 5–7 minutes. Transfer to a baking sheet and bake 10–12 minutes, or until internal temp reaches 165°F (74°C).
- Boil salted water. Cook rigatoni until al dente. Drain and set aside.
- In the same skillet, melt butter over medium heat. Sauté onion and garlic for 2–3 minutes. Add broth and jerk seasoning; simmer 2 minutes.
- Stir in cream and parmesan; cook 5 minutes until thickened. Add spinach (if using) and season with salt and pepper.
- Toss pasta with sauce. Add meatballs and stir gently. Garnish with parsley and parmesan. Serve hot.