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Creamy Jamaican Rasta Pasta with Jerk Chicken

A close-up shot of creamy Rasta Pasta featuring penne, seasoned chicken chunks, and colorful bell peppers.
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Make this flavorful Rasta Pasta featuring tender jerk chicken, colorful bell peppers, and a rich, creamy sauce inspired by Jamaican cuisine.

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 tablespoons jerk seasoning (or to taste)
  • 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)
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Cook the penne pasta according to package directions until al dente. Drain and set aside.
  2. While the pasta cooks, season the chicken pieces generously with jerk seasoning.
  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 and set it aside.
  4. Add the chopped onion and sliced bell peppers to the same skillet. Sauté until the vegetables begin to soften, about 5 minutes.
  5. Add the minced garlic and cook for 1 minute until fragrant.
  6. Stir in the diced tomatoes (with their juice) and the chicken broth. Bring the mixture to a simmer.
  7. Reduce the heat to medium-low. Stir in the heavy cream (or coconut milk). Let the sauce simmer gently for 5 minutes, allowing it to thicken slightly.
  8. If using, stir in the Parmesan cheese until melted and the sauce is smooth. Season with salt and pepper as needed.
  9. Return the cooked chicken to the skillet. Add the drained pasta to the sauce and toss everything together until the pasta is fully coated.
  10. Serve immediately, garnished with fresh parsley.

Notes

  • For a spicier kick, add 1 teaspoon of Scotch bonnet pepper sauce along with the broth.
  • If you prefer shrimp over chicken, cook the shrimp separately and add them in the last 2 minutes of simmering the sauce.
  • You can substitute the heavy cream with full-fat coconut milk for a richer, dairy-free Caribbean flavor profile.

Nutrition

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