Print

Creamy Jerk Chicken Rasta Pasta

A close-up of creamy Rasta pasta mixed with colorful bell peppers and chicken pieces in a white bowl.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this vibrant, Jamaican-inspired Rasta Pasta featuring tender jerk chicken, colorful bell peppers, and a rich, creamy sauce. It is a flavorful dish perfect for weeknight dinners.

Ingredients

Scale
  • 1 pound penne pasta
  • 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 2 tablespoons jerk seasoning (adjust to your spice preference)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 1 (13.5 ounce) can full-fat coconut milk (or heavy cream for non-dairy alternative)
  • 1/2 cup grated Parmesan cheese (optional, omit for dairy-free)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh parsley, chopped, for garnish

Instructions

  1. Cook the penne pasta according to package directions until al dente. Drain the pasta and set aside.
  2. In a bowl, toss the cut chicken pieces with the jerk seasoning until fully coated.
  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 6-8 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 (red, green, yellow) to the same skillet. Sauté until the vegetables begin to soften, about 5 minutes.
  5. Add the minced garlic and dried thyme to the skillet and cook for 1 minute until fragrant.
  6. Pour in the chicken broth and coconut milk (or heavy cream). Bring the mixture to a gentle simmer, stirring occasionally. Let it cook for about 5 minutes to allow the sauce to thicken slightly.
  7. Stir in the Parmesan cheese, if using. Season with salt and pepper. Taste the sauce and add more jerk seasoning if you desire more heat.
  8. Return the cooked chicken to the skillet. Add the drained pasta to the sauce. Toss everything together until the pasta and chicken are evenly coated in the creamy sauce.
  9. Serve immediately, garnished with fresh chopped parsley.

Notes

  • For a vegan version, substitute the chicken with firm tofu cubes tossed in jerk seasoning and use vegetable broth instead of chicken broth.
  • If you prefer a richer sauce without coconut milk, substitute it with heavy cream or half-and-half.
  • This recipe works well for meal planning; leftovers store well for up to three days.
  • If you are planning meals for the week, consider using a sous-vide precision cooker for perfectly cooked chicken ahead of time.

Nutrition

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