Creamy Jerk Chicken Rasta Pasta Recipe
Introduction
Creamy Rasta Pasta is a vibrant and flavorful dish inspired by Jamaican cuisine, combining tender jerk-seasoned chicken with colorful bell peppers in a rich, cheesy cream sauce. It’s a comforting and visually appealing meal that’s perfect for any occasion.
Ingredients
- 1 lb boneless/skinless chicken breasts, sliced in half lengthwise
- 2 tablespoons Jamaican jerk seasoning, divided
- 1 lb rigatoni pasta, cooked and drained
- 2 tablespoons butter, divided
- 2 tablespoons olive oil, divided
- 1 small green bell pepper, thinly sliced into strips
- 1 small yellow bell pepper, thinly sliced into strips
- 1 small red bell pepper, thinly sliced into strips
- 1/2 cup chopped white onion or scallions
- 2 garlic cloves, finely minced
- 4 fresh thyme sprigs, de-stemmed
- 2 cups heavy whipping cream (coconut milk/cream as alternate)
- 1/2 cup chicken stock
- 1 cup finely shredded parmesan cheese, plus more for garnish
- Salt, to taste
Instructions
- Step 1: Season the chicken breasts with 1 tablespoon of Jamaican jerk seasoning on both sides, massaging it in well. Cover and refrigerate for at least 30 minutes or up to 1 hour.
- Step 2: In a large skillet over medium heat, melt 1 tablespoon of butter with 1 tablespoon of olive oil. Cook the chicken for 5-6 minutes on each side until fully cooked. Transfer to a clean plate and set aside.
- Step 3: Cook the rigatoni pasta according to package instructions. Drain and set aside.
- Step 4: In the same skillet, add the remaining butter and oil. Sauté the bell peppers and onions for 3-4 minutes until soft and translucent. Add garlic and thyme, cooking for another 1-2 minutes.
- Step 5: Pour in the heavy cream and chicken stock. Sprinkle the remaining tablespoon of jerk seasoning and stir well. Bring to a gentle boil for 2-3 minutes. Stir in parmesan cheese until fully melted and the sauce is creamy.
- Step 6: Add the cooked pasta to the sauce and stir gently to coat. Adjust salt to taste. Slice the cooked chicken as desired and either mix into the pasta or serve on the side. Garnish with extra parmesan and serve warm.
Tips & Variations
- For a dairy-free version, substitute heavy cream with coconut cream and use a dairy-free cheese alternative or omit the cheese.
- Add a pinch of red pepper flakes if you like extra heat.
- Use smoked paprika along with jerk seasoning to deepen the smoky flavor.
- Fresh thyme can be replaced with dried thyme if fresh is unavailable.
Storage
Store leftover Rasta Pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or stock to loosen the sauce if needed. Avoid microwaving directly as the sauce may separate.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta?
Yes, penne, fusilli, or any sturdy pasta works well and holds the creamy sauce nicely.
Can I prepare this dish vegetarian or vegan?
Absolutely. Replace the chicken with sautéed mushrooms or plant-based protein and use coconut cream and vegan cheese to make it vegan-friendly.
PrintCreamy Jerk Chicken Rasta Pasta Recipe
This Creamy Rasta Pasta recipe brings the vibrant flavors of Jamaican jerk seasoning combined with a rich and creamy parmesan sauce, tossed with colorful bell peppers, tender chicken breasts, and rigatoni pasta. A perfect fusion of spicy, creamy, and comforting tastes that will delight your palate with every bite.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken breasts, sliced in half lengthwise
- 2 tablespoons Jamaican jerk seasoning, divided
- 2 tablespoons butter, divided
- 2 tablespoons olive oil, divided
Pasta
- 1 lb rigatoni pasta, cooked and drained
Veggies and Aromatics
- 1 small green bell pepper, thinly sliced into strips
- 1 small yellow bell pepper, thinly sliced into strips
- 1 small red bell pepper, thinly sliced into strips
- 1/2 cup chopped white onion or scallions
- 2 garlic cloves, finely minced
- 4 fresh thyme sprigs, de-stemmed
Sauce
- 2 cups heavy whipping cream (or coconut milk/cream as alternate)
- 1/2 cup chicken stock
- 1 cup finely shredded parmesan cheese, plus more for garnish
- Salt, to taste
Instructions
- Season the chicken: Place the chicken breast halves on a plate and evenly sprinkle 1 tablespoon of Jamaican jerk seasoning on both sides. Massage the seasoning thoroughly into the chicken, then cover and refrigerate for at least 30 minutes, up to 1 hour for optimal flavor infusion.
- Cook the chicken: Heat 1 tablespoon butter and 1 tablespoon olive oil in a large deep skillet or Dutch oven over medium heat. When sizzling, add the marinated chicken breasts and cook each side for 5 to 6 minutes, or until fully cooked through. Remove from skillet and set aside on a clean plate.
- Cook the pasta: On a separate burner, cook rigatoni according to the package instructions until al dente. Drain and set aside for later use.
- Sauté the vegetables and aromatics: In the same skillet used for the chicken, add remaining 1 tablespoon butter and 1 tablespoon olive oil. Once hot, add sliced green, yellow, and red bell peppers along with chopped onions. Sauté for 3 to 4 minutes until the peppers soften and onions become translucent. Stir in the minced garlic and fresh thyme, cooking for an additional 1 to 2 minutes until fragrant.
- Make the cream sauce: Pour in the heavy cream and chicken stock, then sprinkle the remaining 1 tablespoon of Jamaican jerk seasoning. Stir to combine and bring the mixture to a gentle boil for 2 to 3 minutes. Reduce heat slightly and stir in shredded parmesan cheese until completely melted and the sauce becomes rich and creamy.
- Combine pasta and sauce: Add the cooked rigatoni into the creamy sauce mixture. Stir carefully to coat all the pasta evenly. Taste and add salt if needed to adjust seasoning.
- Add the chicken and serve: Slice the reserved cooked chicken breasts into bite-sized pieces or keep whole as preferred. Mix into the pasta or serve on the side/top. Garnish with additional parmesan cheese if desired. Serve warm and enjoy your delicious Creamy Rasta Pasta.
Notes
- Marinating the chicken for at least 30 minutes enhances the flavor significantly.
- You can substitute heavy cream with coconut milk or cream for a dairy-free or slightly tropical variation.
- If you prefer, use scallions instead of white onion for a milder onion flavor.
- Adjust the Jamaican jerk seasoning quantity according to your spice preference.
- This dish pairs well with a side of steamed vegetables or a simple green salad.
Keywords: Rasta Pasta, Jamaican jerk chicken, creamy pasta, Caribbean pasta recipe, spicy creamy pasta, rigatoni pasta recipe
