The orphanage kitchen never really quieted down. Even after the clang of lunch trays faded and the younger children were shuffled off for naps, that room still pulsed with energy—bubbling pots, hushed laughter from the older girls, and the occasional pop of oil in a cast iron pan.
Sister Miriam used to let me hang around longer than the others because I always found a way to stay useful. She believed children learn through doing, and I took full advantage. One day, she pulled me close and said, “If you want to feed the soul, not just the belly, learn how to mix fire with comfort.” She handed me a spoon slick with something spicy, sweet, and warm. I later learned it was jerk seasoning.
Decades later, that moment still sits with me. I think of it every time I roll meatballs in my hands and stir sauce over a low flame. This Jerk Chicken Meatball Pasta isn’t her recipe—it’s mine. But it carries the memory of hers. The spice reminds me of her gentle firmness. The creaminess, of the quiet kindness she poured into everything she cooked.
Now, when my grandchildren crowd around the kitchen counter asking for “the spicy noodles,” I pass on that same spirit: bold flavor and gentle love, tangled together on one plate.
Short Description
Creamy jerk chicken meatball pasta is a bold, flavorful dish that combines juicy chicken meatballs with a spicy jerk kick and a rich, velvety cream sauce—all tossed with perfectly cooked rigatoni. A cozy, satisfying meal with a Caribbean twist.
Key Ingredients
For the Meatballs:
- 1 lb ground chicken
- ½ cup breadcrumbs
- ¼ cup grated parmesan cheese
- 1 egg
- 2 tbsp jerk seasoning (adjust to taste)
- 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 pasta of your choice)
- Salt (for boiling 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)
- Salt and pepper, to taste
- Fresh parsley (for garnish)
Tools Needed
- Large skillet
- Large pot
- Baking sheet
- Mixing bowls
- Measuring cups and spoons
- Spatula or wooden spoon
- Tongs or pasta fork
Cooking Instructions
Step 1: Make the Meatballs
Preheat your oven to 375°F (190°C). In a large bowl, mix the ground chicken, breadcrumbs, parmesan, egg, jerk seasoning, green onions, garlic, salt, and pepper until well combined. Roll the mixture into 1½-inch balls.
Heat the olive oil in a large skillet over medium heat and brown the meatballs on all sides for 5–7 minutes. Transfer them to a baking sheet and finish baking in the oven for 10–12 minutes, or until they reach an internal temp of 165°F.
Step 2: Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
Step 3: Make the Creamy Sauce
In the same skillet used for the meatballs, melt the butter over medium heat. Add the chopped onion and garlic, cooking until soft and fragrant—about 2–3 minutes. Pour in the chicken broth, stir in the jerk seasoning, and let it simmer for 2 minutes.
Stir in the heavy cream and parmesan. Let the sauce simmer gently for 5 minutes, stirring occasionally, until slightly thickened. Add spinach if using, and cook until wilted. Season with salt and pepper to taste.
Step 4: Assemble the Dish
Add the cooked pasta to the creamy sauce and toss until evenly coated. Gently add in the meatballs or place them on top, depending on your presentation preference.
Garnish with chopped parsley and extra parmesan before serving.
Why You’ll Love This Recipe
– Creamy and comforting with just the right heat
– High in protein and easy to make ahead
– Kid-approved with a twist for grown-up palates
– Great for weeknight dinners or special occasions
Mistakes to Avoid & Solutions
Using too much jerk seasoning
Too much can overpower the dish. Start with 1 tbsp, taste, and adjust as needed.
Overworking the meatball mixture
Handling it too much makes them tough. Mix gently just until combined.
Skipping the browning step
Browning adds a flavorful crust. Don’t skip it—even if finishing in the oven.
Boiling pasta too early
Don’t let it sit too long after draining. Time it so it’s ready when your sauce is.
Sauce breaking or curdling
Avoid high heat after adding cream. Keep it on medium-low and stir gently.
Serving and Pairing Suggestions
This dish shines as a main course. Serve it in shallow bowls for a rustic look or plate it neatly with a sprinkle of fresh herbs. Pair it with:
A crisp green salad with citrus vinaigrette
Garlic bread or roasted plantains
Chilled white wine like Sauvignon Blanc or a mild, fruity rosé
Sparkling water with lime for a non-alcoholic option
Storage and Reheating Tips
Refrigeration: Store leftovers in an airtight container for up to 3 days.
Freezing: Freeze meatballs and sauce (without pasta) for up to 2 months. Cook fresh pasta when reheating.
Reheating: Warm in a skillet over low heat, adding a splash of broth or cream if sauce thickens too much. Microwave in 1-minute bursts, stirring between.
FAQs
1. Can I make the meatballs ahead of time?
Yes, you can brown and bake them ahead, then refrigerate or freeze. Reheat gently before adding to the dish.
2. Is this dish very spicy?
It depends on your jerk seasoning. Adjust to your heat preference. Some brands are fiery; others are mild.
3. Can I use another protein instead of chicken?
Yes! Ground turkey or even plant-based meat substitutes work well. Adjust seasoning as needed.
4. Can I make it dairy-free?
Swap heavy cream for full-fat coconut milk and use nutritional yeast or dairy-free parmesan alternative.
5. What can I substitute for rigatoni?
Penne, fusilli, or even fettuccine work beautifully. Just stick with pasta that holds sauce well.
Tips & Tricks
Chill the meatball mixture for 10–15 minutes before forming—it helps them hold their shape.
Add a splash of lime juice to the finished sauce to brighten the flavors.
Want deeper flavor? Let the sauce simmer a few extra minutes before adding pasta.
Use freshly grated parmesan for best texture—it melts smoother.
Double the meatball batch and freeze half for a quick meal next time
Recipe Variations
Coconut-Jerk Pasta Twist
Replace heavy cream with 1 cup full-fat coconut milk and add a squeeze of lime at the end. It gives a tropical edge and works well with gluten-free pasta.
Vegetarian Version
Sub ground chicken with a mix of mashed chickpeas and breadcrumbs. Use vegetable broth instead of chicken broth. Adjust spices and cook the same way.
Extra Veggie Boost
Add sautéed bell peppers and mushrooms to the sauce. Slice thin and cook them along with the onions.
Baked Pasta Style
Once everything is mixed, transfer it to a baking dish, top with mozzarella, and bake at 375°F for 10 minutes until bubbly and golden.
Final Thoughts
By the time the last fork scraped across the plate and the grandkids scampered off to wash up, the house felt still in the best way. I sat for a moment with the warmth of the evening lingering in the room—sweet garlic in the air, laughter still echoing in the hallway. This dish has a way of anchoring the moment, of turning an ordinary night into something worth remembering.
Sharing it feels like sharing a part of myself, and every time I make it, I feel a little closer to the girl who once stood in that old kitchen, learning how food could say what words sometimes can’t.
Jerk Chicken Meatball Pasta
Print ThisIngredients
- For the Meatballs:
- 1 lb ground chicken
- ½ cup breadcrumbs
- ¼ cup grated parmesan cheese
- 1 egg
- 2 tbsp jerk seasoning (adjust to taste)
- 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 pasta of your choice)
- Salt (for boiling 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)
- Salt and pepper, to taste
- Fresh parsley (for garnish)
Instructions
Step 1: Make the Meatballs
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 balls.
Brown in olive oil over medium heat for 5–7 minutes. Transfer to a baking sheet and bake 10–12 minutes, or until internal temp hits 165°F.
Step 2: Cook the Pasta
Boil salted water. Cook pasta until al dente, then drain and set aside.
Step 3: Make the Creamy Sauce
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. Simmer 5 minutes until slightly thickened. Add spinach if using; cook until wilted. Season to taste.
Step 4: Assemble the Dish
Toss pasta in the sauce. Add meatballs or place on top.
Garnish with parsley and extra parmesan before serving.
