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Creamy Jerk Chicken Rasta Pasta

A white bowl filled with creamy, orange-hued Rasta pasta mixed with chicken pieces and colorful red and yellow bell peppers.
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Make this bold and flavorful Rasta Pasta featuring tender chicken, colorful bell peppers, and a rich, creamy jerk sauce. This Jamaican-inspired dish comes together quickly for an exciting weeknight dinner.

Ingredients

Scale
  • 1 pound penne pasta
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons jerk seasoning (use more for extra heat)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup chicken broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley, for garnish

Instructions

  1. Cook the penne pasta according to package directions until al dente. Drain the pasta, reserving about 1/2 cup of the pasta water. Set the pasta aside.
  2. While the pasta cooks, season the chicken pieces evenly with 1 tablespoon of the jerk seasoning, salt, and pepper.
  3. 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.
  4. Reduce the heat to medium. Add the chopped onion and sliced bell peppers to the same skillet. Cook until the vegetables begin to soften, about 5 minutes.
  5. Add the minced garlic, remaining 1 tablespoon of jerk seasoning, and dried thyme to the skillet. Cook for 1 minute until fragrant.
  6. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes.
  7. Stir in the coconut milk and heavy cream. Bring the mixture to a gentle simmer.
  8. Reduce the heat to low. Stir in the grated Parmesan cheese until the sauce is smooth and slightly thickened. If the sauce is too thick, add a splash of the reserved pasta water.
  9. Return the cooked chicken to the skillet. Add the cooked penne pasta. Toss everything together until the pasta and chicken are fully coated in the creamy jerk sauce.
  10. Taste the pasta and adjust seasoning if needed. Serve immediately, garnished with fresh parsley.

Notes

  • For a Rasta Pasta with Shrimp variation, substitute the chicken with 1 pound of peeled and deveined shrimp. Add the shrimp during the last 3 to 4 minutes of cooking the sauce, just until they turn pink.
  • To make a vegetarian Rasta Pasta, omit the chicken and broth. Use vegetable broth instead of chicken broth, and consider adding 1 cup of drained, rinsed chickpeas along with the vegetables for protein.
  • If you prefer a less spicy dish, start with 1 teaspoon of jerk seasoning and taste before adding more.

Nutrition

Find it online: https://tastethisplate.com/rasta-pasta-creamy-jerk-chicken-recipe/