Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Creamy Rasta Pasta with Jamaican Jerk Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 21 reviews

This Creamy Rasta Pasta recipe features tender diced chicken breast seasoned with authentic Jamaican jerk spices, combined with colorful bell peppers and a luscious creamy sauce made with heavy cream, chicken stock, and Parmesan cheese. Cooked pasta is tossed in this vibrant, flavorful sauce, creating a comforting and spicy dish inspired by Caribbean cuisine, perfect for a quick weeknight dinner or a flavorful meal anytime.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Chicken Mixture

  • 1 lb (450 g) chicken breast, diced
  • 2 tablespoons jerk seasoning, divided
  • 2 tablespoons olive oil, divided
  • 1 tablespoon (20 g) unsalted butter

Vegetables and Aromatics

  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 3 garlic cloves, minced
  • 4 spring onions, chopped (plus extra for garnish if desired)

Pasta and Sauce

  • 1 lb (450 g) pasta (penne or rigatoni recommended)
  • 1 cup (250 ml) chicken stock
  • 1 cup (250 ml) heavy cream
  • 1 cup (100 g) Parmesan cheese, grated
  • Fresh parsley, chopped, for garnish (optional)

Instructions

  1. Season the chicken: Place the diced chicken breast pieces in a large bowl and toss with 2 tablespoons of jerk seasoning until evenly coated. This will infuse the chicken with authentic Jamaican spice flavor.
  2. Cook the pasta: Bring a large pot of water to a boil, adding a generous amount of salt. Cook the pasta according to package instructions until al dente. Reserve 1-2 cups of the pasta cooking water before draining the pasta and set aside.
  3. Sauté the chicken: Heat 1 tablespoon of olive oil and melt the unsalted butter in a deep pan or cast iron casserole over medium heat. Add the seasoned chicken cubes and cook for 5 to 6 minutes or until cooked through and lightly browned. Remove the chicken from the pan and set aside.
  4. Cook the peppers: In the same pan, add the remaining 1 tablespoon of olive oil. Add the sliced red, green, and yellow bell peppers and sauté for 2 to 3 minutes until they begin to soften but still retain some crunch.
  5. Add garlic and onions: Stir in the minced garlic and chopped spring onions. Cook for about 1 minute until fragrant. Then sprinkle in the remaining 1 tablespoon of jerk seasoning, cooking for an additional 30 seconds until the spices become aromatic.
  6. Make the sauce: Pour in the chicken stock and heavy cream, stirring continuously. Allow the sauce to simmer and thicken slightly, which should take a few minutes.
  7. Combine chicken and pasta: Return the cooked chicken to the pan. Add the drained pasta and toss everything gently to coat the pasta evenly in the creamy jerk sauce. If the sauce is too thick, gradually add reserved pasta water a little at a time until the desired consistency is reached.
  8. Finish with cheese and garnish: Remove the pan from heat and stir in the grated Parmesan cheese until melted and fully incorporated. Serve immediately, garnished with fresh parsley and extra sliced spring onions, if desired.

Notes

  • For best results, use penne or rigatoni pasta as their ridges hold the sauce well.
  • You can adjust the amount of jerk seasoning according to your spice preference.
  • If you prefer a dairy-free version, substitute heavy cream with a coconut cream alternative and omit Parmesan.
  • Reserve pasta water is essential for thinning the sauce to desired consistency without diluting flavor.
  • This recipe can be doubled easily for more servings.
  • Use fresh herbs like parsley for garnish to brighten the dish visually and enhance freshness.
  • 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/