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Creamy Jerk Chicken Rasta Pasta

Close-up of creamy Rasta Pasta featuring penne, chicken pieces, and colorful bell peppers in a rich orange sauce.
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Make this vibrant, creamy Jamaican-inspired Rasta Pasta featuring jerk chicken and colorful bell peppers. It is a flavorful comfort food dish that comes together quickly.

Ingredients

Scale
  • 1 pound penne pasta
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons jerk seasoning (adjust to your spice preference)
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1/2 cup heavy cream or half-and-half
  • 1/2 cup chicken broth
  • 1/2 cup grated Parmesan cheese (optional, omit for dairy-free)
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Cook the penne pasta according to package directions until al dente. Drain the pasta and set aside. Reserve about 1/2 cup of the pasta water.
  2. While the pasta cooks, season the chicken pieces generously with jerk seasoning.
  3. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  4. Add the chopped onion and all three colors of bell peppers to the same skillet. Sauté for 5-7 minutes until the vegetables soften slightly.
  5. Add the minced garlic to the skillet and cook for 1 minute until fragrant.
  6. Pour in the coconut milk and chicken broth. Bring the mixture to a gentle simmer. Stir in the heavy cream (if using).
  7. Return the cooked chicken to the skillet. If using cheese, stir in the Parmesan cheese until the sauce is smooth and creamy.
  8. Add the cooked penne pasta to the sauce. Toss everything together until the pasta is fully coated. If the sauce is too thick, add a splash of the reserved pasta water until you reach your desired consistency.
  9. Taste the pasta and add salt and pepper if needed.
  10. Serve immediately, garnished with fresh parsley.

Notes

  • For a vegan version, substitute the chicken with firm tofu cubes tossed in jerk seasoning and pan-fried until crispy. Omit the heavy cream and Parmesan cheese, using only coconut milk and a splash of vegetable broth for the sauce base.
  • If you prefer shrimp, cook 1 pound of peeled and deveined shrimp in the skillet until pink, then proceed with the vegetable steps.
  • Adjust the amount of jerk seasoning to control the heat level of this Caribbean comfort food.

Nutrition

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