Creamy 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
