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jerk chicken rasta pasta recipe

jerk chicken rasta pasta recipe

This jerk chicken rasta pasta recipe combines tender, spice-rubbed chicken breast with colorful bell peppers and creamy pasta in a rich coconut-cream sauce. The dish features authentic Caribbean jerk seasoning that provides a perfect balance of heat and flavor, while the creamy sauce helps mellow the spices. Ready in just 30 minutes, this one-pan meal is perfect for weeknight dinners or entertaining guests who appreciate bold, international flavors.
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Equipment

  • Large skillet or sauté pan
  • Medium saucepan for pasta
  • - Sharp chef's knife
  • Cutting board
  • Measuring cups and spoons
  • - Wooden spoon or spatula
  • Colander for draining pasta
  • Small mixing bowl
  • Tongs
  • Serving bowls

Ingredients
  

  • For the Jerk Seasoning:
  • 2 tablespoons brown sugar
  • 1 tablespoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground allspice
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • For the Pasta:
  • 1 pound boneless skinless chicken breasts, cut into strips
  • 12 oz penne or rigatoni pasta
  • 2 tablespoons olive oil
  • 1 medium onion sliced
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 green bell pepper sliced
  • 3 cloves garlic minced
  • 1 can 14 oz coconut milk
  • 1/2 cup heavy cream
  • 1/2 cup chicken broth
  • 2 tablespoons tomato paste
  • 2 green onions chopped
  • Fresh parsley for garnish
  • Salt and pepper to taste

Instructions
 

  • Prepare the Jerk Seasoning: In a small bowl, combine brown sugar, paprika, thyme, garlic powder, onion powder, allspice, cayenne pepper, black pepper, salt, cinnamon, and nutmeg. Mix well and set aside.
  • Season the Chicken: Cut chicken breasts into strips and coat thoroughly with the jerk seasoning mixture. Let marinate for at least 15 minutes, or up to 2 hours for more intense flavor.
  • Cook the Pasta: Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
  • Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken strips and cook for 5-7 minutes until golden brown and cooked through. Remove chicken and set aside.
  • Sauté the Vegetables: In the same skillet, add onion and bell peppers. Cook for 4-5 minutes until softened. Add minced garlic and cook for another minute until fragrant.
  • Create the Sauce: Stir in tomato paste and cook for 1 minute. Add coconut milk, heavy cream, and chicken broth. Simmer for 3-4 minutes until sauce begins to thicken.
  • Combine Everything: Return chicken to the skillet and add drained pasta. Toss everything together, adding reserved pasta water if needed to achieve desired consistency.
  • Final Touches: Remove from heat and stir in chopped green onions. Taste and adjust seasoning with salt and pepper as needed.
  • Serve: Garnish with fresh parsley and serve immediately while hot.

Notes

The jerk seasoning can be made ahead and stored in an airtight container for up to 3 months
For a milder version, reduce the cayenne pepper to 1/4 teaspoon
Full-fat coconut milk works best for the creamiest texture
Don't overcook the chicken to prevent it from becoming dry
The dish is best served immediately but can be reheated gently