Creamy Jerk Chicken Rasta Pasta
I’m Alex, and I’m glad you’re here. This Rasta Pasta brings bold Caribbean flavor to your table. It features tender jerk chicken, colorful bell peppers, and a rich, creamy sauce. This is an easy, flavor-packed dinner that proves great food doesn’t need to be complicated.
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Caribbean
- Diet: Vegetarian
Ingredients
Scale
- 1 pound penne pasta
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 3 cloves garlic, minced
- 2 tablespoons jerk seasoning (adjust to your heat preference)
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chicken broth
- 1 cup heavy cream or full-fat coconut milk for creaminess
- 1/2 cup grated Parmesan cheese (optional, omit for dairy-free)
- 1/4 cup chopped fresh parsley, for garnish
Instructions
- Cook the penne pasta according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining. Set the drained pasta aside.
- While the pasta cooks, season the chicken pieces generously with the jerk seasoning, salt, and pepper.
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set it aside.
- Reduce the heat to medium. Add the chopped onion and bell peppers to the same skillet. Sauté until the vegetables soften, about 5 minutes.
- Add the minced garlic and dried thyme to the vegetables. Cook for 1 minute until fragrant.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes.
- Stir in the heavy cream (or coconut milk) and bring the sauce to a gentle simmer. If using, stir in the Parmesan cheese until the sauce is smooth and creamy.
- Return the cooked chicken to the skillet. Add the drained pasta to the sauce. Toss everything together until the pasta is fully coated. If the sauce seems too thick, add a splash of the reserved pasta water until you reach your desired consistency.
- Taste the pasta and adjust salt or jerk seasoning if needed.
- Serve immediately, garnished with fresh parsley.
Notes
- For an authentic Caribbean flavor, use full-fat coconut milk instead of heavy cream. This also makes the dish naturally dairy-free.
- If you like extra heat, add a small amount of minced Scotch bonnet pepper along with the garlic, but handle it with care.
- You can substitute the chicken with shrimp or use black beans for a simple vegetarian Rasta Pasta option.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 6
- Sodium: 550
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 65
- Fiber: 4
- Protein: 35
- Cholesterol: 120