Description
Jamaican Rasta Pasta is a vibrant and flavorful Caribbean dish that combines tender chicken seasoned with spicy jerk seasoning, colorful bell peppers, and a creamy, cheesy sauce tossed with penne or fettuccine pasta. This hearty and aromatic meal brings the bold flavors of Jamaica to your dinner table, perfect for a satisfying main course that’s easy to prepare on the stovetop.
Ingredients
Scale
Protein and Pasta
- 12 ounces penne or fettuccine pasta
- 1 pound boneless skinless chicken breast, sliced (or shrimp as alternative)
- 1 tablespoon jerk seasoning (plus more to taste)
Vegetables and Aromatics
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1/2 small red onion, sliced
- 2 cloves garlic, minced
Liquids and Dairy
- 1 tablespoon olive oil
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup shredded Parmesan or mozzarella cheese
Seasonings
- 1/2 teaspoon thyme
- Salt and black pepper to taste
- Chopped scallions or parsley for garnish (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the penne or fettuccine pasta and cook according to package instructions until al dente. Drain the pasta and set it aside.
- Season and cook the chicken: Toss the sliced chicken breast with the jerk seasoning until evenly coated. Heat olive oil in a large skillet over medium-high heat, then add the chicken. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is fully cooked and browned. Remove the chicken from the skillet and set aside.
- Sauté the vegetables: In the same skillet, add the sliced red, green, and yellow bell peppers, red onion, and minced garlic. Sauté for 3 to 4 minutes until the vegetables are just tender and slightly softened.
- Make the creamy sauce: Reduce the heat to medium-low and pour in the heavy cream and chicken broth. Stir in the thyme, salt, and black pepper. Allow the sauce to simmer gently for 2 to 3 minutes to thicken slightly.
- Add cheese and combine: Stir the shredded Parmesan or mozzarella cheese into the sauce until melted and creamy. Return the cooked chicken and pasta to the skillet and toss everything together to coat evenly in the sauce.
- Adjust seasoning and serve: Taste and add additional jerk seasoning if you want more spice. Garnish with chopped scallions or parsley if desired. Serve the Jamaican Rasta Pasta hot for a delicious and colorful meal.
Notes
- For a spicier version, use hot jerk seasoning or add a pinch of cayenne pepper.
- Substitute chicken with shrimp or tofu to suit different dietary preferences.
- Leftovers reheat well; add a splash of cream or chicken broth to loosen the sauce while warming.
