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Creamy Jerk Chicken Rasta Pasta: Bold Caribbean Comfort Food

Close-up of creamy Rasta pasta with penne, chicken pieces, and colorful strips of red, green, and yellow bell peppers.
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Bring island flavor to your weeknight table with this vibrant, creamy Rasta Pasta. This Jamaican-inspired recipe features bold jerk chicken, colorful bell peppers, and a luscious coconut milk sauce that comes together quickly. This fusion pasta is comfort food with a vacation vibe.

Ingredients

Scale
  • 1 pound pasta (penne or rotini)
  • 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 2–4 tablespoons jerk seasoning (adjust to your spice preference)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream or half-and-half
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh cilantro, for garnish

Instructions

  1. Cook the pasta according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining. Set the drained pasta aside.
  2. In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the cut chicken pieces. Sprinkle the chicken with 1 tablespoon of the jerk seasoning, thyme, salt, and pepper. Cook until the chicken is browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set it aside.
  3. Add the chopped onion and all the sliced bell peppers to the same skillet. Sauté for 5-7 minutes until the vegetables begin to soften.
  4. Stir in the remaining jerk seasoning into the vegetables and cook for 1 minute until fragrant.
  5. Pour in the coconut milk and chicken broth. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan. Let it simmer for 3 minutes to allow the flavors to meld.
  6. Reduce the heat to low. Stir in the heavy cream and Parmesan cheese until the sauce is smooth and creamy. If the sauce seems too thick, add a splash of the reserved pasta water until you reach your desired consistency.
  7. Return the cooked chicken to the skillet. Add the drained pasta and toss everything together to coat evenly with the sauce. Cook for 1-2 minutes until everything is heated through.
  8. Taste and adjust seasoning if needed. Serve immediately, garnished with fresh cilantro.

Notes

  • For a spicier kick, add 1/2 teaspoon of cayenne pepper to the sauce base.
  • If you prefer shrimp over chicken, substitute the chicken with 1 pound of raw shrimp, cooking it quickly in the skillet until pink before setting it aside.
  • This recipe works well with rotisserie chicken for an even quicker weeknight dinner. Shred the meat and add it in step 6.

Nutrition

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