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Creamy Jamaican Rasta Pasta with Jerk Chicken

Close-up of creamy, orange-sauced Rasta Pasta mixed with colorful bell peppers on a white plate.
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A flavorful and creamy pasta dish featuring jerk seasoning, chicken, and colorful bell peppers, capturing authentic Jamaican comfort food flavors.

Ingredients

Scale
  • 1 pound pasta (penne or rotini)
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 green bell pepper, sliced
  • 2 tablespoons jerk seasoning (adjust to your heat preference)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 cup chicken broth
  • 1 cup heavy cream or full-fat coconut milk
  • 1/2 cup grated Parmesan cheese (optional)
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Cook the pasta according to package directions until al dente. Drain and set aside.
  2. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
  3. Add the chopped onion to the same skillet and cook until softened, about 3 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Add the sliced bell peppers to the skillet. Cook until they begin to soften, about 5 minutes.
  5. Stir in the jerk seasoning, mixing well with the vegetables. Cook for 1 minute.
  6. Pour in the diced tomatoes and chicken broth. Bring the mixture to a simmer.
  7. Reduce the heat to medium-low. Stir in the heavy cream (or coconut milk). Let the sauce simmer gently for 5 minutes, allowing it to thicken slightly.
  8. Return the cooked chicken to the skillet. Stir in the Parmesan cheese, if using. Season with salt and pepper to taste.
  9. Add the cooked pasta to the sauce and toss everything together until the pasta is fully coated.
  10. Serve immediately, garnished with fresh parsley.

Notes

  • For a spicier dish, add a pinch of cayenne pepper or a dash of hot sauce with the jerk seasoning.
  • If you prefer shrimp instead of chicken, cook the shrimp separately and add them in the last 2 minutes of simmering the sauce.
  • Using coconut milk instead of heavy cream makes this dish dairy-free while maintaining creaminess.

Nutrition

Find it online: https://sundayflavor.com/rasta-pasta-creamy-jerk-chicken-recipe/