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Creamy Jamaican Rasta Pasta with Jerk Chicken

A close-up of creamy Rasta pasta featuring penne, colorful bell peppers, and browned chicken pieces served on a white plate.
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Make this bold, creamy Rasta Pasta featuring tender jerk chicken and colorful bell peppers. It is a flavorful Caribbean-inspired dish that comes together quickly for a weeknight dinner.

Ingredients

Scale
  • 1 pound penne 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
  • 2 cloves garlic, minced
  • 2 tablespoons jerk seasoning (adjust to your spice preference)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup chicken broth
  • 1 cup heavy cream or full-fat coconut milk for dairy-free
  • 1/2 cup grated Parmesan cheese (optional, omit for dairy-free)
  • 1/4 cup chopped fresh parsley, for garnish

Instructions

  1. Cook the penne pasta according to package directions until al dente. Drain the pasta and set aside.
  2. While the pasta cooks, season the chicken pieces with half of the jerk seasoning, 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 aside.
  4. Add the chopped onion and sliced bell peppers to the same skillet. Sauté until softened, about 5 minutes.
  5. Add the minced garlic, remaining jerk seasoning, and thyme to the vegetables. Cook for 1 minute until fragrant.
  6. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let it simmer for 2 minutes.
  7. Reduce the heat to medium-low. Stir in the heavy cream (or coconut milk) and Parmesan cheese, if using. Stir until the sauce is smooth and slightly thickened.
  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 sauce. Heat through for 1-2 minutes.
  9. Taste and adjust seasoning if needed. Garnish with fresh parsley before serving.

Notes

  • For a vegetarian option, substitute the chicken with chickpeas or firm tofu, cooking them until lightly browned before adding the vegetables.
  • If you prefer a thinner sauce, add a splash more chicken broth or cream.
  • Use your favorite pasta shape; penne works well to hold the sauce.

Nutrition

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