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Creamy Jerk Chicken Rasta Pasta: A Taste of the Caribbean

Close-up of a bowl of creamy Rasta pasta mixed with colorful bell peppers and seasoned chicken pieces.
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Bring island flavor to your table with this vibrant, creamy Rasta Pasta featuring bold jerk chicken and colorful bell peppers. This Jamaican-inspired dish delivers comfort food with a vacation vibe, perfect for a flavorful weeknight dinner.

Ingredients

Scale
  • 1 pound pasta (penne or rotini recommended)
  • 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 2 tablespoons jerk seasoning (or more, to taste)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup chicken broth
  • 1 cup heavy cream or full-fat coconut milk for a dairy-free option
  • 1/2 cup grated Parmesan cheese (optional)
  • 1/4 cup chopped 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 cut chicken pieces generously with jerk seasoning, garlic powder, thyme, 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 it aside.
  4. Add the chopped onion and all the sliced bell peppers to the same skillet. Sauté for 5-7 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 grated Parmesan cheese, if using. Stir constantly until the sauce is smooth and slightly thickened.
  7. Return the cooked chicken to the skillet. Add the drained pasta to the sauce. Toss everything together until the pasta and chicken are fully coated in the creamy sauce.
  8. If the sauce seems too thick, add a splash of the reserved pasta water until you reach your desired consistency.
  9. Taste and adjust seasoning if needed. Garnish with fresh parsley before serving immediately.

Notes

  • For an authentic Caribbean flavor, look for high-quality jerk seasoning blends. Adjust the amount based on the spice level you prefer.
  • If you want a spicier kick, add 1/2 teaspoon of red pepper flakes when sautéing the vegetables.
  • This recipe works well with shrimp or firm tofu instead of chicken for variety.

Nutrition

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