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Creamy Jamaican Rasta Pasta with Jerk Chicken

A close-up shot of vibrant rasta pasta featuring penne, seasoned chicken chunks, and colorful bell peppers on a white plate.
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Make this bold, creamy Rasta Pasta featuring tender jerk chicken and colorful bell peppers. It brings authentic Caribbean flavor to your table quickly, making it a satisfying weeknight Caribbean dinner.

Ingredients

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  • 1 pound penne pasta
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons jerk seasoning (store-bought or homemade)
  • 1 medium onion, chopped
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 2 cloves garlic, minced
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1/2 cup chicken broth
  • 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. Reserve about 1 cup of the pasta water before draining. Set the pasta aside.
  2. Season the cut chicken pieces with salt, pepper, and jerk seasoning.
  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 sliced bell peppers to the same skillet. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.
  5. Add the minced garlic to the skillet and cook for 1 minute until fragrant.
  6. Pour in the coconut milk and chicken broth. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan. Let it simmer for 3 minutes to allow the sauce to thicken slightly.
  7. Stir in the Parmesan cheese until the sauce is smooth and creamy. If the sauce seems too thick, add a splash of the reserved pasta water until you reach your desired consistency.
  8. Return the cooked chicken to the skillet. Add the drained pasta and toss everything together until the pasta is fully coated in the creamy jerk sauce.
  9. Serve immediately, garnished with fresh parsley.

Notes

  • For a Vegetarian Rasta Pasta option, substitute the chicken with 1 (15 ounce) can of drained and rinsed chickpeas, adding them when you add the peppers.
  • If you prefer a spicier dish, increase the amount of jerk seasoning or add a pinch of cayenne pepper to the sauce.
  • You can use heavy cream instead of coconut milk for a richer, less tropical flavor profile, though coconut milk provides the authentic creamy coconut milk pasta base.

Nutrition

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