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Creamy Rasta Pasta with Jamaican Jerk Chicken Recipe

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3.8 from 66 reviews

This Creamy Rasta Pasta with Jamaican Jerk Chicken is a vibrant, flavorful dish that combines tender jerk-seasoned chicken, colorful bell peppers, and creamy parmesan sauce with perfectly cooked pasta. Infused with the bold spices of Jamaican cuisine and finished with fresh herbs, this recipe is perfect for a satisfying and spicy weeknight meal.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Protein and Seasoning

  • 1 lb (450 g) chicken breast, diced
  • 3 tablespoons jerk seasoning, divided

Pasta

  • 1 lb (450 g) pasta

Vegetables

  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 3 garlic cloves, minced
  • 4 spring onions, chopped

Liquids and Fats

  • 2 tablespoons olive oil, divided
  • 1 tablespoon (20 g) unsalted butter
  • 1 cup (250 ml) chicken stock
  • 1 cup (250 ml) heavy cream

Dairy

  • 1 cup (100 g) parmesan cheese, grated

Garnish

  • Fresh parsley, to garnish (optional)

Instructions

  1. Season the Chicken: Place the diced chicken breast in a large bowl and toss with two tablespoons of jerk seasoning, ensuring the chicken is evenly coated with the spices for maximum flavor.
  2. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package instructions. Reserve 1-2 cups of the pasta water before draining the pasta.
  3. Sauté Chicken: In a deep pan or a cast-iron skillet, heat one tablespoon of olive oil and melt the butter over medium heat. Add the seasoned chicken pieces and cook for 5-6 minutes until fully cooked through. Remove the chicken from the pan and set it aside.
  4. Sauté Vegetables: Add the remaining one tablespoon of olive oil to the same pan. Add the sliced red, green, and yellow bell peppers and sauté for 2-3 minutes until they soften slightly to your liking.
  5. Add Aromatics and Seasoning: Stir in the minced garlic and chopped spring onions, cooking for an additional minute until fragrant. Sprinkle in the remaining one tablespoon of jerk seasoning and cook for 30 seconds to release the spices’ aroma.
  6. Make the Sauce: Pour in the chicken stock and heavy cream, stirring and cooking until the sauce begins to thicken and coat the back of a spoon.
  7. Combine Chicken and Pasta: Return the cooked chicken to the pan, then add the drained pasta. Toss everything together to fully coat the pasta in the creamy jerk sauce, adding reserved pasta water as needed to loosen the sauce.
  8. Finish with Cheese and Serve: Remove the pan from heat and stir in the grated parmesan cheese until melted and combined. Serve immediately, garnished with fresh parsley and additional sliced spring onions if desired.

Notes

  • For extra heat, add a pinch of cayenne pepper or sliced Scotch bonnet peppers when cooking the vegetables.
  • You can substitute chicken breast with thigh meat for a juicier texture.
  • Use gluten-free pasta to make this dish gluten-free.
  • Reserve pasta water is key to adjusting the sauce consistency without diluting flavor.
  • To reduce calories, substitute heavy cream with half-and-half or a lighter cream option.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Jamaican

Find it online: https://ellarecipe.com/creamy-rasta-pasta-with-jamaican-jerk-chicken-recipe-2/