Easy Rasta Pasta Recipe with Jerk Chicken
Rasta pasta is a Caribbean inspired pasta dish with huge flavor! It's a Jamaican spin on Italian pasta made with jerk chicken, bell peppers, and penne pasta in a rich cream sauce!
Servings 6 servings
Calories 746kcal
Ingredients
- 1.5 pounds chicken breasts boneless skinless, cut into 1-inch cubes
- 3 tablespoons jerk seasoning divided
- 3 tablespoons butter divided
- 1 large onion sliced
- 1 large red bell pepper sliced
- 1 large green bell pepper sliced
- 3-5 cloves garlic minced
- 1 ½ cups chicken broth
- 1 cup heavy cream
- 1 ½ cups Monterey Jack cheese freshly grated
- 16 ounces penne pasta dry
- ¼ teaspoon red pepper flakes optional
- Fresh parsley for optional garnish (optional)
Instructions
- In a large bowl, add the cut chicken pieces and 2 tablespoons of jerk seasoning and stir to coat well.3 tablespoons jerk seasoning, 1.5 pounds chicken breasts
- In a dutch oven or large pot, add 2 tablespoons of butter and melt over medium heat.3 tablespoons butter
- Add the cubed chicken and cook for approximately 5-7 minutes until cooked until just barely no longer pink in the center. Then move it to a bowl and set aside. Be careful not to overcook the chicken.
- In the same pot, add an additional tablespoon of butter with the sliced pepper and onions and sauté over medium heat for 4-5 minutes until the onions are translucent.1 large onion, 1 large red bell pepper, 1 large green bell pepper
- Then add the minced garlic and remaining tablespoon of jerk seasoning and sauté for an additional 1-2 minutes.3-5 cloves garlic
- Add the cooked chicken back to the pot along with the chicken broth and heavy cream and stir to combine well.1 ½ cups chicken broth, 1 cup heavy cream
- Bring to a boil and then reduce the heat to simmer and cook for 5-8 minutes, stirring occasionally, until the sauce starts to thicken. Remove from the heat and set aside. Stir in the cheese.1 ½ cups Monterey Jack cheese
- Prepare the noodles while sauce is simmering. Bring a large pot of water to a boil and add the pasta. Cook in only to al dente according to your package instructions.16 ounces penne pasta
- After cooking the pasta, drain into a colander in the sink and add the cooked pasta to the chicken mixture. Stir to combine.
- Garnish with red pepper flakes and fresh parsley if desired.¼ teaspoon red pepper flakes, Fresh parsley
Notes
Swap the chicken breasts for chicken tenders or chicken thighs.
You can also use shredded rotisserie chicken and season with the jerk seasoning.
Use any favorite pasta you'd like bow tie pasta, large elbow noodles, fettuccine or rigatoni are all good swaps.
If the sauce is too thick, add a tablespoon or two of broth and stir
If the sauce is too thin, simmer it uncovered for 5-10 minutes until it thickens to your desired consistency.
Store cooled leftovers in an airtight container for 3-4 days in the refrigerator.
Nutrition
Serving: 1serving | Calories: 746kcal | Carbohydrates: 66g | Protein: 45g | Fat: 34g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 158mg | Sodium: 449mg | Potassium: 929mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3178IU | Vitamin C: 61mg | Calcium: 289mg | Iron: 3mg
