Get ready to spice up your dinner routine with this mouthwatering Rasta pasta with jerk chicken!
Imagine tender jerk-seasoned chicken, perfectly cooked penne, and a medley of bell peppers all tossed in a creamy, cheesy sauce. It also has a kick of heat!
The bold Caribbean flavors meet comforting Italian cuisine. The next time you’re feeling adventurous, give this dish a try!
Why You’ll Love This Rasta Pasta with Jerk Chicken
Fun Fusion: Rasta pasta is a creative blend of Jamaican jerk flavors with Italian pasta. Offering an exciting culinary adventure without leaving your kitchen!
Flavor-Packed: A luscious cream sauce and sweet peppers balance the bold notes of jerk seasoning. Make it extra spicy with an optional Scotch bonnet pepper!
Crowd-Pleaser: Part Caribbean, part Italian, this pasta dish appeals to a wide variety of taste preferences.
Customizable Cuisine: Get creative with customization! Try shrimp or tofu, other pasta shapes, or your choice of veggies. You can also tone down or kick up the heat.
Ingredients
- Penne Pasta: The perfect pasta shape to soak up the creamy, flavorful sauce.
- Boneless, Skinless Chicken Breast: Lean and protein-packed, chicken breast melds with bold jerk seasoning for maximum flavor.
- Jamaican Jerk Seasoning, Salt, and Pepper: For infusing the dish with a big, bold authentic Caribbean taste.
- Olive Oil: Just a splash to sauté the chicken and veggies.
- Bell Peppers, Yellow Onion, and Garlic: The sweet, aromatic base brings balance to the spicy sauce. Use a mix of red, yellow, and green bell peppers for vibrant colors.
- Scotch Bonnet or Habanero Pepper: The fiery secret weapon! It’s optional but highly recommended.
- Heavy Cream: The rich foundation of the sauce mellows the spice and coats the pasta in velvety goodness.
- Chicken Broth: To thin out the sauce while adding another savory layer.
- Parmesan Cheese: Nutty, salty, and sharp, Parmesan melts into the sauce for a delightfully cheesy finish.
- Green Onions: A sprinkle of fresh green onions adds a pop of color and a nice crunch.
How to Make Rasta Pasta with Jerk Chicken
Rasta pasta with jerk chicken is easier to make than you think! Simply follow these steps:
1. Marinate the chicken. Rub the chicken pieces with 2 tablespoons of the jerk seasoning. Cover and marinate in the fridge for at least 30 minutes.
2. Cook the pasta. Cook the penne according to the package directions until al dente. Reserve 1/2 cup of pasta water and set aside. Drain the pasta.
3. Cook the chicken. In a large skillet over medium-high heat, heat 1 tablespoon of olive oil. Add the marinated chicken and cook until fully browned and cooked through, about 6-8 minutes. Transfer to a plate and set aside.
4. Sauté the veggies. Add the remaining olive oil to the skillet. Add the sliced bell peppers and onion. Sauté until slightly crisp and tender, about 5 minutes.
5. Add the aromatics. Stir in the garlic, Scotch bonnet (if using), and remaining jerk seasoning. Cook until fragrant, about 1 minute.
6. Make the sauce. Pour in the heavy cream and chicken broth. Simmer and cook until slightly thickened, about 3-5 minutes.
7. Add the cheese. Reduce heat to low. Stir in the Parmesan cheese until fully melted. Season with salt and pepper.
8. Combine. Add the cooked pasta and chicken to the sauce. Toss to coat.
9. Garnish and serve. Garnish with chopped green onions. Serve hot.
Tips for the Best Rasta Pasta with Jerk Chicken
New to Rasta pasta? Don’t worry, I’ve got you covered! With these nifty tips, your dish will be delish.
- Switch up the protein. Try swapping the chicken for shrimp or sausage. You could also make it vegetarian by using tofu instead of chicken.
- Out of jerk seasoning? Make it yourself! Blend garlic powder, onion powder, cayenne, smoked paprika, red pepper flakes, cinnamon, nutmeg, clove, cumin, allspice, dried thyme, dried parsley, and brown sugar.
- Lighten it up. Instead of heavy cream, use Greek yogurt for a lighter sauce. You can also use light coconut milk for a dairy-free version.
- More cheese, please. For a richer, more luxurious sauce, add cream cheese. You can also add Gruyère or Pecorino Romano for more bite.
- Adjust the heat. For extra spiciness, include finely chopped chili peppers or hot sauce in the sauce. Omit if you prefer a milder dish.
- Give it a citrusy finish. Squeeze fresh lime juice over the finished dish to brighten the flavors.
How to Store
Because of the cream sauce, I don’t recommend freezing leftovers. It’s best to store them in the fridge and enjoy them within a few days. Although, I doubt that will be a problem!
To Store: Place leftovers in an air-tight container. Store in the refrigerator for up to 4 days.
To Reheat: Reheat leftovers on the stovetop over medium-low heat. Stir occasionally until warmed through. If the sauce has thickened, add a splash of chicken stock, cream, or pasta water to loosen it up while reheating.
More Hearty Pasta Dishes You’ll Love
Creamy Tuscan Sausage Pasta
Crockpot Olive Garden Chicken Pasta
Creamy Butternut Squash Pasta
Garlic Parmesan Pasta
Rasta Pasta with Jerk Chicken
This Rasta pasta with jerk chicken is a culinary trip to Jamaica! With loads of spice and a creamy, cheesy sauce, it’s comfort food at its best.
Ingredients
1 pound penne pasta
1 pound boneless, skinless chicken breast, cut into bite-sized pieces
3 tablespoons Jamaican jerk seasoning, divided
2 tablespoons olive oil, divided
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 small yellow onion, thinly sliced
4 cloves garlic, minced
1 Scotch bonnet or habanero pepper, finely chopped (optional)
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1/4 cup chopped green onions
Salt and pepper to taste
Instructions
- Season the chicken pieces with 2 tablespoons of the jerk seasoning. Cover and marinate in the fridge for at least 30 minutes or up to 2 hours.
- Cook the penne in a large pot of salted boiling water until al dente according to package directions. Reserve 1/2 cup of pasta water before draining.
- While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook until browned on all sides and cooked through, about 6-8 minutes. Transfer to a plate and set aside.
- Add the remaining 1 tablespoon olive oil to the same skillet. Add the sliced bell peppers and onion. Sauté until the vegetables are crisp-tender, about 5 minutes.
- Stir in the garlic, Scotch bonnet (if using), and the remaining 1 tablespoon jerk seasoning. Cook until fragrant, about 1 minute.
- Pour in the heavy cream and chicken broth. Bring the sauce to a simmer and cook until slightly thickened, about 3-5 minutes.
- Reduce heat to low. Stir in the Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
- Add the cooked pasta and chicken to the sauce, tossing to coat. If the sauce is too thick, add some of the reserved pasta water to thin it out.
- Garnish with chopped green onions. Serve hot and enjoy!
