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Creamy Jerk Chicken Rasta Pasta

A close-up of creamy, orange-hued rasta pasta mixed with chunks of chicken and colorful bell pepper strips.
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Make this vibrant, flavorful Jamaican-inspired pasta dish featuring jerk chicken, colorful bell peppers, and a rich, creamy sauce. It is simple enough for a weeknight dinner.

Ingredients

Scale
  • 1 pound penne pasta
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons jerk seasoning (adjust to your spice preference)
  • 1 medium yellow onion, chopped
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 2 cloves garlic, minced
  • 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 (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, reserving about 1/2 cup of the pasta water. Set the pasta aside.
  2. 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 to 7 minutes. Remove the chicken from the skillet and set aside.
  4. Reduce the heat to medium. Add the chopped onion and all the sliced bell peppers to the same skillet. Sauté until the vegetables begin to soften, about 5 minutes.
  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. If you are using cheese, stir in the Parmesan cheese until the sauce is smooth. Season the sauce with salt and pepper. If the sauce seems too thick, add a splash of the reserved pasta water until you reach your desired consistency.
  8. Return the cooked chicken to the skillet. Add the cooked penne pasta to the sauce. Toss everything together until the pasta is fully coated.
  9. Serve immediately, garnished with fresh parsley. This recipe is a great alternative to some meal planning routines when you want bold flavor.

Notes

  • For a dairy-free version, omit the Parmesan cheese and heavy cream. You can use full-fat coconut milk for creaminess, or substitute the heavy cream with an equal amount of full-fat canned coconut cream for a richer texture.
  • If you prefer shrimp instead of chicken, cook the shrimp separately until pink and add them to the sauce at the very end to prevent overcooking.
  • If you are looking for quick weeknight meals, prepare the vegetables ahead of time.

Nutrition

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