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Creamy Jamaican Rasta Pasta with Jerk Chicken

Close-up of creamy Rasta pasta featuring penne, seasoned chicken pieces, and colorful bell peppers.
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Make this bold, flavorful Rasta Pasta featuring tender jerk chicken, colorful bell peppers, and a rich, creamy sauce. It brings Caribbean comfort food to your table quickly.

Ingredients

Scale
  • 1 pound pasta (penne or rotini recommended)
  • 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 green bell pepper, sliced
  • 2 tablespoons jerk seasoning (adjust to your spice preference)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 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 for garnish

Instructions

  1. Cook the pasta according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining. Set the drained pasta aside.
  2. While the pasta cooks, season the chicken pieces generously with jerk seasoning, garlic powder, and thyme.
  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 it 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. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let it simmer for 2 minutes.
  6. Reduce the heat to medium-low. Stir in the heavy cream (or coconut milk) and the Parmesan cheese, if using. Stir constantly until the sauce thickens slightly.
  7. Return the cooked chicken to the skillet. Add the cooked pasta to the sauce. Toss everything together until the pasta is evenly coated.
  8. If the sauce seems too thick, add a splash of the reserved pasta water until you reach your desired creamy consistency. Season with salt and pepper to taste.
  9. Serve immediately, garnished with fresh parsley.

Notes

  • For an easy weeknight dinner, substitute store-bought rotisserie chicken for raw chicken; add it in step 6 after the sauce has thickened.
  • Use coconut milk instead of heavy cream to make this a dairy-free, island-inspired dish.
  • Adjust the amount of jerk seasoning to control the heat level of this spicy pasta dish.

Nutrition

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