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Creamy Jamaican Rasta Pasta with Jerk Chicken

Close-up of steaming Rasta Pasta tossed in a creamy, orange sauce with seasoned chicken pieces and colorful bell peppers.
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Make this vibrant and flavorful Jamaican Rasta Pasta featuring tender jerk chicken, colorful bell peppers, and a rich, creamy sauce. This recipe delivers bold Caribbean comfort food that is simple enough for a weeknight.

Ingredients

Scale
  • 1 pound penne pasta
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 green bell pepper, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons jerk seasoning (or more, to taste)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 cup chicken broth
  • 1 cup coconut milk (full fat recommended)
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley, for garnish

Instructions

  1. Cook the penne pasta according to package directions until al dente. Drain the pasta and set aside.
  2. While the pasta cooks, season the chicken pieces with 1 tablespoon of the jerk seasoning, salt, and pepper.
  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. Add the chopped onion and sliced bell peppers to the same skillet. Sauté for 5 minutes until the vegetables begin to soften.
  5. Add the minced garlic, remaining 1 tablespoon of jerk seasoning, and thyme to the skillet. Cook for 1 minute until fragrant.
  6. Stir in the diced tomatoes (with their juice) and chicken broth. Bring the mixture to a simmer and cook for 3 minutes, scraping up any browned bits from the bottom of the pan.
  7. Reduce the heat to medium-low. Pour in the coconut milk and stir well to combine. Let the sauce simmer gently for 5 minutes to thicken slightly.
  8. Stir in the grated Parmesan cheese until the sauce is smooth and creamy. Taste the sauce and adjust salt or jerk seasoning if needed.
  9. Return the cooked chicken and the drained pasta to the skillet. Toss everything together until the pasta and chicken are fully coated in the creamy sauce.
  10. Serve immediately, garnished with fresh parsley.

Notes

  • For a spicier dish, add a pinch of cayenne pepper or a dash of hot sauce to the sauce base.
  • If you prefer shrimp over chicken, substitute 1 pound of peeled and deveined shrimp and cook them for only 2 to 3 minutes until pink before setting them aside.
  • To make this a Vegetarian Rasta Pasta alternative, skip the chicken and use vegetable broth instead of chicken broth. Add mushrooms or chickpeas for bulk.

Nutrition

Find it online: https://cookingzenith.com/rasta-pasta-creamy-jamaican-recipe/