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Creamy Jamaican Rasta Pasta with Jerk Chicken

A close-up of creamy Rasta pasta mixed with chicken pieces and vibrant red and green bell peppers.
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Make this flavorful Rasta Pasta recipe for a taste of the Caribbean. It features tender jerk-seasoned chicken, colorful bell peppers, and a rich, creamy sauce perfect for an easy weeknight dinner.

Ingredients

Scale
  • 1 pound penne pasta
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 green bell pepper, sliced
  • 2 tablespoons jerk seasoning (adjust to your spice preference)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1/2 cup heavy cream (or substitute with more coconut milk for dairy-free)
  • 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. Reserve about 1 cup of the starchy pasta water before draining. Set the drained pasta aside.
  2. While the pasta cooks, season the chicken pieces with jerk seasoning, garlic powder, 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 to 7 minutes. Remove the chicken from the skillet and set it 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. Reduce the heat to medium-low. Pour in the coconut milk and heavy cream. Stir well, scraping up any browned bits from the bottom of the pan. Let the sauce simmer gently for 3 minutes.
  6. Stir in the Parmesan cheese, if using, until the sauce is smooth. If the sauce seems too thick, add a splash of the reserved pasta water until you reach your desired consistency. Taste and adjust seasoning if needed.
  7. 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.
  8. Serve immediately, garnished with fresh parsley. This flavorful pasta dinner is ready for you to enjoy.

Notes

  • For a bolder jerk flavor, you can use 1 tablespoon of jerk paste mixed with the chicken seasoning instead of just the dry seasoning.
  • If you prefer shrimp over chicken, substitute the chicken with 1 pound of peeled and deveined shrimp, cooking them for only 2 to 3 minutes until pink.
  • This recipe delivers bold flavor, making it a great option for Caribbean comfort food.

Nutrition

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