Creamy Rasta pasta with jerk chicken is jerk-seasoned chicken served over pasta and tri-color bell peppers in a smoked-paprika cream sauce, ready in about 40 minutes. Cooking the peppers in the same pan the chicken was seared in, before building the sauce, lets them pick up the jerk seasoning left behind rather than tasting like plain sautéed vegetables.
Creamy Rasta Pasta with Jerk Chicken
Ingredients
- For the jerk chicken
- 1 lb boneless skinless chicken breast, sliced
- 2 tbsp olive oil
- 1½ tbsp jerk seasoning
- Salt and black pepper, to taste
- For the pasta
- 12 oz penne or fettuccine pasta
- 1 tbsp butter
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- For the creamy sauce
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated parmesan cheese
- 1/2 tsp smoked paprika
- Red pepper flakes, to taste
- Optional garnish
- Fresh parsley or green onions
Instructions
- Cook pasta according to package directions; drain and set aside.
- Season chicken with jerk seasoning, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat.
- Cook chicken until browned and cooked through; remove and set aside.
- In the same skillet, melt butter with olive oil.
- Add garlic and sauté until fragrant.
- Add bell peppers and cook until tender-crisp.
- Pour in heavy cream and chicken broth; simmer gently.
- Stir in parmesan, smoked paprika, and red pepper flakes until smooth.
- Add cooked pasta and jerk chicken back to the skillet.
- Toss until fully coated in creamy sauce.
- Garnish and serve hot.
Recipe Notes
- • Adjust jerk seasoning for spice level.
- • Use coconut milk for a dairy-free twist.
- • Add shrimp for a surf-and-turf version.
Nutrition
- Serving Size
- 1 bowl
- Calories
- 640
- Sugar
- 5g
- Sodium
- 820mg
- Fat
- 34g
- Saturated Fat
- 16g
- Unsaturated Fat
- 16g
- Trans Fat
- 0g
- Carbohydrates
- 52g
- Fiber
- 4g
- Protein
- 38g
- Cholesterol
- 145mg
Why you'll love this
- Cooking the bell peppers only until tender-crisp, as the instructions specify, keeps their color and bite distinct in the finished dish instead of turning them soft and watery in the cream sauce.
- Building the sauce with both butter and olive oil, rather than butter alone, gives it a higher smoke point for sautéing the garlic and peppers without the butter burning.
Tips for the best result
- Season the chicken generously with jerk seasoning, as the recipe specifies, since this is the primary source of heat and flavor for the whole dish, not just the chicken itself.
- Cook the peppers only until tender-crisp rather than fully soft, so they keep some texture against the creamy sauce and pasta.
Troubleshooting
The dish is too spicy.
Jerk seasoning blends vary widely in heat. The recipe's own notes suggest adjusting jerk seasoning for spice level, so use less next time or balance it with extra cream.
The peppers turned soft and watery instead of tender-crisp.
This usually means they cooked too long before the cream went in. Cook them just until they start to soften with some bite left, since they'll continue softening slightly once tossed with the hot sauce.
Sauce breaks or seems too thin.
don’t panic! There are easy fixes for the most common pasta sauce problems.
Store covered in the refrigerator. Reheat gently over low heat, adding a splash of cream or broth to loosen the sauce.
The recipe's own notes suggest coconut milk for a dairy-free twist, or adding shrimp for a surf-and-turf version.
Frequently asked questions
Can I make Creamy Rasta Pasta with Jerk Chicken ahead of time?
Yes! Prepare the components separately and store them in the refrigerator. Reheat the sauce gently with a splash of cream, then combine with pasta and chicken just before serving.
What pasta shape works best for this recipe?
Fettuccine is traditional, but penne or rigatoni work beautifully too. The key is choosing a shape that will hold the creamy sauce well in its ridges or curves.
How can I adjust the spice level?
Control the heat by adjusting the amount of scotch bonnet/habanero peppers in your jerk seasoning. For milder flavor, remove the seeds and membranes before using the peppers.
Can I use store-bought jerk seasoning?
Absolutely! While homemade jerk seasoning offers the freshest flavor, quality store-bought versions save time and still deliver delicious results.
Is there a dairy-free alternative for this recipe?
Yes! Substitute the heavy cream with full-fat coconut milk and use nutritional yeast instead of Parmesan for a dairy-free version that maintains the creamy texture.
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