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This creamy and easy rasta pasta recipe is a fusion of flavors from Jamaica and Italy! Seasoned jerk chicken, sautéed vegetables and tender pasta are smothered in a creamy, cheesy sauce that makes this dish rich and flavorful.
Have you ever tried rasta pasta? It’s a classic Jamaican dish that combines heavy cream and a parmesan cheese sauce with jerk chicken and bell peppers. Think of it as a jerk chicken pasta recipe that’s easy to follow and ready in 35 minutes!
Why this Rasta Pasta Recipe Works
Similar to our creamy chicken pasta skillet, or chicken tortellini Alfredo, this simple meal can come together on a busy weeknight. And with flavor loaded into every bite, it’s also a pasta recipe that works for a special occasion.
Penne pasta, jerk chicken, bell peppers and lots of green onions sprinkled on top infuse this dish with so much goodness!
Our rasta pasta recipe is:
- Browning the chicken adds depth of flavor (but you can start with leftover chicken if you want).
- The recipe is easily adaptable to shrimp or scallops.
- Jamaican jerk seasoning gives the dish a sweet and spicy island flavor.
- Creamy, delicious, and easy to make.
- Hearty, cozy comfort food that everyone will love!
If you enjoy creamy, flavorful pastas, don’t miss our Butternut Squash Pasta Sauce and Butternut Pasta for rich and cozy fall-inspired dishes.
Recipe Tips
Choose Your Chicken: We like to use lean chicken breasts, but chicken thighs work just as well.
Swap the Cream: Coconut cream (the thick part at the top of a can of coconut milk) can be used instead of heavy cream.
Broth Options: Chicken broth deepens the flavor, but you can substitute vegetable broth or stock.
Try a Seafood Twist: For a seafood version, use shrimp, scallops, or small portions of firm fish in place of the chicken.
Adjust the Heat: For bolder flavor, increase the Jamaican jerk seasoning. Add red pepper flakes if you want extra heat.
Storing Leftovers: Keep leftovers in an airtight container in the fridge for up to one week.
For another comforting pasta with a savory twist, try our Bacon and Leek Pasta. It’s rich, simple, and full of flavor.
Caribbean Chicken Pasta
Rasta pasta is bold, creamy, and comforting, and comes together in under 40 minutes. Whether you stick with chicken, swap in seafood, or turn up the heat, it’s a colorful pasta that’s easy to adapt and even easier to love.
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Rasta Pasta
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Ingredients
For the Chicken:
- 2 boneless skinless chicken breasts
- 3 tablespoons olive oil, divided
- 2 tablespoons Jamaican Jerk seasoning
For the Pasta:
- 8 ounces dry penne pasta
- 3 tablespoons olive oil, divided
- 2 tablespoons Jamaican Jerk seasoning
- 1 yellow onion, thinly sliced
- 3 bell peppers, red, green, yellow, thinly sliced
- 3 garlic cloves, grated or minced
- 2 tablespoons Jamaican Jerk seasoning
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 4 green onions, sliced on diagonal
Instructions
For the Chicken:
- Pat the chicken breasts dry with a paper towel then brush with 1 tablespoon of olive oil and sprinkle with jerk seasoning.
- In a skillet set over medium heat. Add the remaining 2 tablespoons of olive oil and cook the chicken to a golden brown, about 5-8 minutes per side. They should reach an internal temperature of 157°F to 160°F. Transfer the chicken to a plate. When they cool, slice into 1-inch strips. Reserve until needed.
For the Pasta:
- Whle the chicken is cooking, bring a large pot of salted water to a boil over high heat. Add the pasta and cook per the package directions.
- Scoop out 1 cup of the pasta water and reserve. Drain the pasta, return to the empty pot, toss with 1 tablespoon of oil and keep warm until needed.
- Add the remaining 2 tablespoons of oil to the skillet and sauté the onion and bell peppers until slightly softened about 3-4 minutes. Add the garlic and cook for 30 seconds. Sprinkle the vegetables with the jerk seasoning, tossing to combine.
- Stir in the chicken broth, heavy cream and 1/4 cup of the pasta water then bring to a simmer.
- Stir in the Parmesan cheese, cooked pasta and the chicken. Toss well to coat the pasta and chicken. Add additional pasta water if needed. Serve immediately garnished with the sliced green onions.
Notes
- Chicken thighs can be substituted for the chicken breasts.
- Coconut cream can be substituted for the heavy cream
- Make this a seafood dish by using shrimp, scallops or small portions of firm fish.
- For a more intense flavor, Increase the Jamaican Jerk seasoning
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I am sure I would love this too as I adore jerk chicken and creamy cheesy sauce!
angiesrecipes
http://angiesrecipes.blogspot.com
Thanks, Angie