Print

Creamy Jamaican Rasta Pasta with Jerk Chicken

Close-up of creamy Rasta pasta featuring penne, seasoned chicken pieces, and colorful red and yellow bell peppers.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this flavorful Rasta Pasta featuring tender jerk chicken, colorful bell peppers, and a rich, creamy sauce inspired by Jamaican cuisine.

Ingredients

Scale
  • 1 pound penne pasta
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons jerk seasoning (adjust to your spice preference)
  • 1 medium onion, chopped
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 cup chicken broth
  • 1 cup heavy cream or coconut milk for dairy-free
  • 1/2 cup grated Parmesan cheese (optional)
  • 1/4 cup chopped fresh parsley for garnish

Instructions

  1. Cook the penne pasta according to package directions until al dente. Drain and set aside.
  2. Season the chicken pieces with salt, pepper, and jerk seasoning.
  3. Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
  4. Reduce heat to medium. Add onion and bell peppers to the same skillet. Cook until softened, about 5 minutes.
  5. Add minced garlic and cook for 1 minute until fragrant.
  6. Stir in the diced tomatoes and chicken broth. Bring the mixture to a simmer and cook for 3 minutes, scraping up any browned bits from the bottom of the pan.
  7. Reduce heat to low. Stir in the heavy cream (or coconut milk) and Parmesan cheese, if using. Heat gently until the sauce thickens slightly; do not boil.
  8. Return the cooked chicken to the skillet. Add the drained pasta and toss everything together until the pasta is fully coated in the sauce.
  9. Serve immediately, garnished with fresh parsley.

Notes

  • For a spicier dish, add a pinch of Scotch bonnet pepper flakes with the garlic.
  • If you prefer shrimp instead of chicken, cook the shrimp separately and add them in the last two minutes of simmering.
  • You can use heavy cream for a richer sauce or full-fat coconut milk for a dairy-free, authentic Caribbean flavor.

Nutrition

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