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Creamy Jerk Chicken Rasta Pasta

A close-up, appetizing shot of creamy jerk chicken rasta pasta featuring penne, chicken pieces, and colorful bell peppers.
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Make this rich and spicy Creamy Jerk Chicken Rasta Pasta. This recipe balances authentic jerk flavor with a smooth cream sauce and colorful bell peppers for a satisfying weeknight dinner.

Ingredients

Scale
  • 1 pound penne pasta
  • 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1/4 cup jerk seasoning paste (store-bought or homemade)
  • 1 medium yellow onion, chopped
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 green bell pepper, sliced
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh parsley, for garnish

Instructions

  1. Cook the penne pasta according to package directions until al dente. Reserve 1/2 cup of the pasta water before draining. Set the pasta aside.
  2. In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the cut chicken pieces and season them generously with 1 tablespoon of the jerk seasoning paste. Cook until the chicken is browned and cooked through, about 6 to 8 minutes. Remove the chicken from the skillet and set it aside.
  3. Reduce the heat to medium. Add the chopped onion and all the sliced bell peppers to the same skillet. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.
  4. Add the minced garlic and the remaining 1 tablespoon of jerk seasoning paste to the vegetables. Cook for 1 minute until fragrant.
  5. Pour in the chicken broth and bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream, dried thyme, salt, and pepper. Let the sauce simmer gently for 3 minutes, allowing it to thicken slightly.
  6. Stir in the grated Parmesan cheese until the sauce is smooth and creamy. If the sauce seems too thick, add a splash of the reserved pasta water until you reach your desired consistency.
  7. Return the cooked chicken to the skillet. Add the drained pasta. Toss everything together until the pasta and chicken are fully coated in the creamy jerk sauce.
  8. Cook for 1 to 2 minutes to heat through. Taste and adjust salt or jerk seasoning if needed.
  9. Serve immediately, garnished with fresh parsley.

Notes

  • For a spicier kick, add 1/2 teaspoon of crushed red pepper flakes when sautéing the vegetables.
  • If you prefer a less rich sauce, substitute half of the heavy cream with whole milk.
  • You can use pre-cooked rotisserie chicken to save time; simply shred it and add it back in step 6.

Nutrition

Find it online: https://cravybite.link/creamy-jerk-chicken-rasta-pasta/