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Creamy Jamaican Rasta Pasta with Jerk Chicken

A close-up, appetizing shot of Rasta Pasta featuring penne coated in a creamy sauce, topped with seasoned chicken pieces and colorful bell peppers.
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Make this bold, creamy Rasta Pasta featuring jerk chicken and colorful bell peppers. It delivers authentic Caribbean flavor and comes together quickly for a satisfying weeknight meal.

Ingredients

Scale
  • 1 pound penne pasta
  • 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 green bell pepper, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons jerk seasoning (or to taste)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1/2 cup heavy cream (or substitute with more coconut milk for dairy-free)
  • 1/2 cup grated Parmesan cheese (optional)
  • 1/4 cup chopped fresh parsley, for garnish

Instructions

  1. Cook the penne pasta according to package directions until al dente. Drain the pasta, reserving about 1/2 cup of the pasta water. Set the pasta aside.
  2. In a large skillet or pan, heat the olive oil over medium-high heat. Add the chicken pieces and season them with 1 tablespoon of the jerk seasoning, salt, and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
  3. Add the chopped onion and sliced bell peppers (red, yellow, green) to the same skillet. Sauté for 5 minutes until the vegetables begin to soften.
  4. Add the minced garlic, remaining 1 tablespoon of jerk seasoning, and dried thyme to the vegetables. Cook for 1 minute until fragrant.
  5. Pour in the coconut milk and heavy cream (or cream substitute). Bring the mixture to a gentle simmer, stirring occasionally. If using Parmesan cheese, stir it in now until the sauce is smooth.
  6. Return the cooked chicken to the skillet. Stir to coat everything in the sauce.
  7. Add the cooked pasta to the skillet. Toss everything together until the pasta is fully coated. If the sauce seems too thick, add a splash or two of the reserved pasta water until you reach your desired creaminess.
  8. Taste and adjust seasoning if needed. Serve immediately, garnished with fresh parsley. This recipe is a great alternative to using meal delivery companies for quick dinners.

Notes

  • For a vegetarian option, skip the chicken and add 1 (15-ounce) can of drained and rinsed chickpeas when you add the coconut milk.
  • If you prefer a spicier dish, add 1/2 teaspoon of Scotch bonnet pepper sauce to the cream mixture.
  • This dish pairs well with a simple side salad or some roasted plantains. Consider this for your weekly meal planning.

Nutrition

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