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Creamy Authentic Jamaican Rasta Pasta with Jerk Chicken

A close-up, appetizing shot of creamy Rasta Pasta featuring penne, chicken pieces, and vibrant red, yellow, and green bell peppers.
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Make this flavorful Jamaican Rasta Pasta featuring tender jerk chicken and a rich, creamy coconut milk sauce with colorful vegetables.

Ingredients

Scale
  • 1 pound penne pasta
  • 1.5 pounds 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
  • 3 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 (13.5 ounce) can full-fat coconut milk
  • 1/2 cup chicken broth
  • 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 and set aside.
  2. While the pasta cooks, season the chicken pieces with 1 tablespoon of the jerk seasoning, thyme, 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 it aside.
  4. Reduce the heat to medium. Add the chopped onion and all the sliced bell peppers to the same skillet. Sauté for 5 minutes until the vegetables begin to soften.
  5. Add the minced garlic and the remaining 1 tablespoon of jerk seasoning to the vegetables. Cook for 1 minute until fragrant.
  6. Pour in the coconut milk and chicken broth. Bring the mixture to a gentle simmer, stirring occasionally. Let it cook for 3-4 minutes to allow the sauce to thicken slightly.
  7. Stir in the Parmesan cheese, if using, until melted and smooth. Taste the sauce and add more salt or jerk seasoning if needed.
  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.
  9. Serve immediately, garnished with fresh parsley.

Notes

  • For a vegetarian version, substitute the chicken with 1 (15 ounce) can of drained and rinsed chickpeas, adding them when you add the vegetables.
  • If you prefer a thicker sauce, simmer it uncovered for a few extra minutes before adding the pasta.
  • Use scotch bonnet pepper for authentic heat, but add it carefully or omit it if you prefer less spice.

Nutrition

Find it online: https://eatableempress.com/rasta-pasta-creamy-authentic-jamaican-recipe/