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Creamy Jerk Chicken Rasta Pasta with Colorful Bell Peppers

Close-up of a serving of creamy Rasta Pasta featuring fusilli, seasoned chicken pieces, and colorful bell peppers, garnished with parsley.
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Make this flavorful, creamy Rasta Pasta featuring bold jerk chicken and vibrant bell peppers. This Jamaican-inspired dish brings island comfort to your weeknight table.

Ingredients

Scale
  • 1 pound penne or rotini pasta
  • 1 pound boneless, skinless chicken breasts, 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 (use more for extra heat)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/2 cup chicken broth
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1/2 cup grated Parmesan cheese
  • Salt and black pepper to taste
  • Fresh parsley, chopped, 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 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 to 7 minutes. Remove the chicken from the skillet and set aside.
  4. Add the chopped onion and all the sliced bell peppers to the same skillet. Sauté for 5 to 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 1 minute.
  6. Reduce the heat to medium-low. Stir in the full-fat coconut milk. Let the sauce gently simmer for 3 minutes, stirring occasionally.
  7. Stir in the grated Parmesan cheese until the sauce is smooth and creamy. If the sauce is too thick, add a splash of the reserved pasta water until you reach your desired consistency.
  8. Return the cooked chicken and the drained pasta to the skillet. Toss everything together until the pasta and chicken are fully coated in the creamy jerk sauce.
  9. Taste and adjust seasoning with salt and black pepper if needed.
  10. Serve immediately, garnished with fresh chopped parsley.

Notes

  • For an authentic Jamaican flavor profile, look for jerk seasoning that includes allspice and Scotch bonnet pepper notes.
  • If you prefer shrimp instead of chicken, add peeled and deveined shrimp during the last 3 minutes of cooking the vegetables.
  • You can substitute heavy cream for coconut milk if you want a richer, less tropical sauce, but coconut milk adds depth to this Caribbean comfort food.

Nutrition

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