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Creamy Jamaican Rasta Pasta with Jerk Chicken

A close-up, bright photo of a white bowl filled with vibrant Rasta Pasta featuring penne, yellow and red bell peppers, and a creamy orange sauce.
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Bring the vibrant flavors of the Caribbean to your table with this creamy Rasta Pasta. This recipe combines tender jerk-seasoned chicken, colorful bell peppers, and a rich, cheesy sauce tossed with penne pasta for a satisfying, bold dinner.

Ingredients

Scale
  • 1 pound penne pasta
  • 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 yellow bell pepper, sliced
  • 1 green 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
  • 1/2 cup grated Parmesan cheese
  • 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. In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces and season with jerk seasoning, thyme, salt, and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  3. Add the chopped onion and sliced bell peppers to the same skillet. Sauté for 5 minutes until the vegetables begin to soften. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Let the broth simmer and reduce slightly for 2 minutes.
  5. Reduce the heat to medium-low. Stir in the heavy cream and bring the sauce to a gentle simmer. Cook for 3-5 minutes, stirring occasionally, until the sauce thickens slightly.
  6. Stir in the grated Parmesan cheese until the sauce is smooth and creamy. Taste the sauce and adjust salt or jerk seasoning if needed.
  7. Return the cooked chicken to the skillet. Add the drained pasta and toss everything together until the pasta and chicken are fully coated in the creamy jerk sauce.
  8. Serve immediately, garnished with fresh parsley.

Notes

  • For an authentic island flavor, substitute half of the heavy cream with full-fat coconut milk.
  • If you prefer shrimp over chicken, substitute the chicken with 1 pound of peeled and deveined shrimp, cooking them for only 2-3 minutes until pink before setting aside.
  • If you do not have jerk seasoning, create a quick substitute using 1 teaspoon allspice, 1/2 teaspoon brown sugar, 1/2 teaspoon paprika, 1/4 teaspoon cayenne pepper, and a pinch of cinnamon.

Nutrition

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