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Creamy Jerk Chicken Rasta Pasta

Close-up of creamy rasta pasta featuring penne, colorful bell peppers, and seasoned chicken pieces, garnished with herbs.
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Make a quick and flavorful Rasta Pasta featuring creamy sauce, vibrant vegetables, and spicy jerk chicken.

Ingredients

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  • 1 pound penne pasta
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
  • 2 teaspoons jerk seasoning (or more to taste)
  • 1 medium onion, chopped
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 green bell pepper, sliced
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream or full-fat coconut milk for dairy-free
  • 1/2 cup grated Parmesan cheese (optional)
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Cook the penne pasta according to package directions until al dente. Reserve about 1 cup of the pasta water before draining. Set the pasta aside.
  2. Season the chicken pieces with 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 5-7 minutes. Remove the chicken from the skillet and set aside.
  4. Add the chopped onion and all the sliced bell peppers to the same skillet. Sauté for 5 minutes until the vegetables begin to soften.
  5. Add the minced garlic and cook for 1 minute until fragrant.
  6. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
  7. Stir in the heavy cream (or coconut milk). Let the sauce simmer gently for 3 minutes until it thickens slightly.
  8. If using, stir in the Parmesan cheese until melted and smooth. Taste the sauce and adjust seasoning if needed.
  9. Return the cooked chicken and the drained pasta to the skillet. Toss everything together to coat well. If the sauce is too thick, add a splash of the reserved pasta water until you reach your desired consistency.
  10. Serve immediately, garnished with fresh parsley.

Notes

  • For a vegetarian option, substitute the chicken with 1 can (15 ounces) of drained and rinsed chickpeas, adding them with the vegetables.
  • If you do not have pre-made jerk seasoning, you can create a quick blend using allspice, thyme, brown sugar, cayenne pepper, ginger powder, and cinnamon.
  • Using coconut milk instead of heavy cream makes this dish naturally dairy-free and adds a subtle Caribbean sweetness.

Nutrition

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