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Creamy Jamaican Rasta Pasta with Jerk Chicken

A close-up bowl of vibrant, creamy Rasta pasta featuring penne, seasoned chicken pieces, and sliced red and green bell peppers.
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Make this flavorful Rasta Pasta recipe featuring tender jerk chicken, colorful bell peppers, and a rich, spicy cream sauce. It brings bold Caribbean comfort food to your table quickly.

Ingredients

Scale
  • 1 pound pasta (penne or rotini recommended)
  • 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
  • 2 tablespoons jerk seasoning (store-bought or homemade)
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream or full-fat coconut milk for dairy-free option
  • 1/2 cup grated Parmesan cheese (optional)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh parsley, chopped, for garnish

Instructions

  1. Cook the pasta according to package directions until al dente. Reserve about 1 cup of the pasta water before draining. Set the pasta aside.
  2. In a bowl, toss the cut chicken pieces with the jerk seasoning until fully coated.
  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 5-7 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 minutes until the vegetables begin to soften.
  5. Add the minced garlic and dried thyme to the skillet. Cook for 1 minute until fragrant.
  6. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let it simmer for 2 minutes.
  7. Reduce the heat to medium-low. Stir in the heavy cream (or coconut milk), salt, and pepper. Let the sauce gently heat through, stirring occasionally. Do not boil.
  8. Stir the cooked chicken back into the sauce. If using, stir in the Parmesan cheese until the sauce is smooth and creamy.
  9. Add the cooked pasta to the skillet. Toss everything together until the pasta is evenly coated in the sauce. If the sauce seems too thick, add a splash or two of the reserved pasta water until you reach your desired consistency.
  10. Serve immediately, garnished with fresh parsley.

Notes

  • For an extra spicy kick, add 1/2 teaspoon of scotch bonnet pepper sauce to the cream mixture.
  • If you prefer shrimp over chicken, use 1 pound of peeled and deveined shrimp, cooking them for only 2-3 minutes per side until pink before setting them aside.
  • Using coconut milk instead of heavy cream gives this Rasta Pasta an authentic, slightly sweeter Caribbean flavor profile.

Nutrition

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