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Plate of creamy Rasta Pasta topped with delicious jerk chicken and fresh herbs.

Creamy Rasta Pasta with Jerk Chicken

A vibrant and flavorful dish of creamy pasta mixed with jerk chicken and colorful bell peppers, a true celebration of Caribbean flavors.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Caribbean
Calories: 650
Ingredients Method Notes

Ingredients
  

For the pasta
  • 8 oz penne or gluten-free pasta
  • 1 tbsp butter
For the chicken
  • 1 lb chicken breast or thighs
  • 2 tbsp jerk seasoning store-bought or homemade
  • 1 tbsp olive oil
For the sauce
  • 1 cup heavy cream or coconut cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup shredded mozzarella
  • 1/4 tsp salt
  • 1/4 tsp black pepper
For the vegetables
  • 1/2 red bell pepper sliced
  • 1/2 green bell pepper sliced
  • 1/2 yellow bell pepper sliced
  • 2 cloves garlic minced
For garnish
  • Fresh parsley or green onions for garnish

Method
 

Preparation
  1. Cook pasta according to package instructions. Drain and set aside.
  2. Rub chicken with jerk seasoning.
  3. Heat olive oil in a skillet over medium-high heat.
  4. Cook chicken for 5-6 minutes per side until cooked through and golden brown. Let it rest, then slice.
Cooking
  1. In the same pan, melt butter, then add minced garlic and sliced bell peppers. Sauté for 3-4 minutes until softened.
  2. Lower the heat and add heavy cream (or coconut cream).
  3. Stir in Parmesan and mozzarella, then add salt and pepper.
  4. Mix until creamy, then add the cooked pasta.
  5. Top with sliced jerk chicken and garnish with parsley or green onions.

Notes

For best results, use quality jerk seasoning. This dish can easily be made vegetarian by omitting the chicken and adding more vegetables or beans.