Caribbean Rasta Pasta with Jerk Chicken Recipe

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This colorful Rasta Pasta combines creamy sauce with bold jerk chicken for a Caribbean-inspired pasta dish ready in about 30 minutes.

Prep Time10

Cook Time30

Total Time40

Course: Main Dishes

Cuisine: Caribbean

Servings:

Calories: 1004kcal

3 boneless skinless chicken breasts about 2 lbs, cut into 1-inch bite sized cubes
3 tablespoons Caribbean jerk seasoning divided
3 tablespoons butter divided
1 large red bell pepper sliced
1 large green bell pepper sliced
1 large onion sliced
3-5 garlic cloves minced
1 ½ cups chicken broth more as needed
1 cup heavy cream
1 ½ cups Monterey Jack cheese grated
16 ounce dried penne pasta
Water to boil pasta
½ teaspoon red pepper flakes for spice (optional)
Fresh parsley for garnish (optional)

In a large bowl, combine the cubed chicken breast pieces with 2 tablespoons of jerk seasoning, ensuring each piece is well coated.
Heat a large Dutch oven or pot over medium heat and melt 2 tablespoons of butter. Add the seasoned chicken and cook until done, about 5-7 minutes. Transfer the cooked chicken to a bowl and set aside.
In the same pot, add another tablespoon of butter, then sauté the sliced bell peppers and onions until tender, about 3-5 minutes. Add the minced garlic and remaining tablespoon of jerk seasoning, cooking for another 1-2 minutes until fragrant.
Return the cooked jerk chicken to the pot, then pour in the chicken broth and heavy cream. Stir to combine. Once the sauce has reduced, stir in the grated Monterey Jack cheese until completely melted and the sauce is smooth. Bring to a simmer. Cook for 10-15 minutes, stirring occasionally, until the sauce begins to thicken.
While the sauce simmers, cook the penne pasta in a separate pot according to package instructions until al dente. Drain and set aside.
Once the sauce has reduced, stir in the grated cheese until melted.
Add the cooked pasta to the pot with the creamy jerk sauce and toss until everything is well coated. Garnish with optional red pepper flakes for extra heat and chopped fresh parsley for color.

Prep ahead - Cut the chicken and vegetables in advance to make the cooking process even quicker when you're ready to prepare the meal.
Proper pasta cooking - Cook the pasta just until al dente, as it will continue to soften slightly when mixed with the hot sauce.
Sauce consistency - If the sauce becomes too thick, add a splash of chicken broth or pasta water to thin it out. If too thin, simmer uncovered for a few extra minutes.
Heat management - Adjust the jerk seasoning to your preferred spice level. You can start with less and add more to taste.
Cheese melting - Add the cheese gradually and stir continuously for the smoothest sauce without clumping.