Description
Creamy Rasta Pasta with Jerk Chicken is a bold Caribbean-inspired comfort dish made with spicy jerk-seasoned chicken, colorful bell peppers, and a rich, creamy sauce tossed with tender pasta. It’s vibrant, flavorful, and perfect for an easy but exciting dinner.
Ingredients
400 g pasta (penne or fettuccine)
500 g chicken breast, sliced
2 tbsp olive oil
2 tbsp jerk seasoning (adjust to taste)
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
3 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated parmesan cheese
Salt and black pepper, to taste
Fresh parsley or green onions (optional)
Instructions
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. Season chicken with jerk seasoning, salt, and pepper.
3. Heat olive oil in a large skillet over medium-high heat.
4. Add chicken and cook until browned and cooked through. Remove and set aside.
5. In the same skillet, sauté bell peppers until slightly tender.
6. Add garlic and cook for 30 seconds until fragrant.
7. Pour in chicken broth and heavy cream, stirring to combine.
8. Simmer for 5–7 minutes until sauce thickens slightly.
9. Stir in parmesan cheese until melted.
10. Add cooked pasta and chicken back to the skillet and toss to coat evenly.
11. Serve hot, garnished with herbs if desired.
Notes
• Control heat by adjusting jerk seasoning.
• Add shrimp for a surf-and-turf twist.
• Leftovers reheat well with a splash of cream.