Description
Rasta Pasta with Jerk Chicken combines spicy Caribbean jerk-seasoned chicken with colorful bell peppers and penne pasta in a rich, creamy Parmesan sauce. This vibrant one-pan dish brings restaurant-quality flavor to your dinner table in just 35 minutes (plus marinating time). Perfect for busy weeknights when you want something special, this recipe is easily customizable for different spice levels and dietary needs.
Ingredients
For the Chicken:
- 1 pound boneless, skinless chicken breasts or tenders, cut into 1/2-inch strips or 1-inch cubes (chicken tenders are especially tender and cook quickly)
- 1/4 cup jerk seasoning, divided (use 3 tablespoons for chicken, 1 tablespoon for sauce)
- 2 tablespoons olive oil, divided
For the Pasta and Vegetables:
- 1 pound (16 ounces) penne pasta (the ridges catch all that glorious sauce)
- 1 medium red bell pepper, sliced into strips
- 1 medium yellow bell pepper, sliced into strips
- 1 medium green bell pepper, sliced into strips (the traditional Rasta colors!)
- 1/2 cup sliced scallions (about 4–5), plus extra for garnish
- 3 cloves garlic, minced
For the Sauce:
- 1/2 cup chicken broth or stock
- 1/2 cup heavy cream (this creates that dreamy, silky texture)
- 1/2 cup freshly grated Parmesan cheese (fresh is best for smooth melting)
Instructions
Place your chicken strips in a mixing bowl and add 3 tablespoons of the jerk seasoning. Toss everything together until each piece is thoroughly coated—you might want to wear gloves or use a spoon since jerk seasoning can be intense on your hands. Cover the bowl and pop it in the refrigerator for about 1 hour to let those flavors really sink in.
Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook until al dente according to the package directions, usually about 9–11 minutes. You want it tender but still with a little bite.
Drain the pasta in a colander and set it aside while you work on the rest.
Heat 1 tablespoon of olive oil in your large skillet over medium-high heat until it’s nice and shimmery. Add the marinated chicken pieces in a single layer if possible and cook, stirring occasionally, for about 5–6 minutes until the chicken is cooked through and has those beautiful golden-brown edges. Remove the chicken from the pan and set it aside on a plate.
Add the remaining 1 tablespoon of olive oil to the same skillet—don’t clean it out, those browned bits are pure flavor! Toss in all three colors of sliced bell peppers and cook, stirring regularly, until they’re crisp-tender, about 5 minutes. You want them softened but still with a little snap.
Add the sliced scallions and minced garlic to the peppers and cook for just 30–60 seconds until they’re fragrant and softened. Watch carefully here—garlic can go from perfect to burnt in a heartbeat.
Pour in the chicken broth, heavy cream, and that remaining 1 tablespoon of jerk seasoning. Let everything simmer together until the mixture gets bubbly and starts to thicken slightly, about 2–3 minutes. The kitchen will smell absolutely amazing at this point.
Stir in the grated Parmesan cheese and keep stirring until it’s completely melted and the sauce is smooth and glossy. This creates that rich, creamy base that makes Rasta Pasta so irresistible.
Add the cooked chicken and drained pasta back to the skillet with all that gorgeous sauce. Use tongs or two wooden spoons to toss everything together until every piece of pasta and chicken is beautifully coated. Serve immediately while it’s hot and creamy, garnished with extra sliced scallions for a pop of fresh color and flavor.
Notes
- Don’t skip salting your pasta water: It should taste like the sea—this is your only chance to season the pasta itself
- Room temperature cream works better: Cold cream can cause the sauce to separate or take longer to come together smoothly
- Cut chicken uniformly: Same-sized pieces cook evenly, so nothing ends up dry or undercooked
- Use pre-sliced peppers: If you’re short on time, many grocery stores sell pre-cut bell pepper strips in the produce section
- Avoid this common mistake: Don’t rinse your pasta after draining! That starch helps the sauce cling beautifully
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Caribbean Fusion