Easy Rasta Pasta Recipe with Jerk Chicken
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Easy Rasta Pasta Recipe with Jerk Chicken
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Rasta pasta is a Caribbean inspired pasta dish with huge flavor! It's a Jamaican spin on Italian pasta made with jerk chicken, bell peppers, and penne pasta in a rich cream sauce!
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Ingredients
- 1.5 pounds chicken breasts boneless skinless, cut into 1-inch cubes
- 3 tablespoons jerk seasoning divided
- 3 tablespoons butter divided
- 1 large onion sliced
- 1 large red bell pepper sliced
- 1 large green bell pepper sliced
- 3-5 cloves garlic minced
- 1 ½ cups chicken broth
- 1 cup heavy cream
- 1 ½ cups Monterey jack cheese freshly grated
- 16 ounces penne pasta dry
- ¼ teaspoon red pepper flakes optional
- fresh parsley for optional garnish (optional)
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Instructions
- In a large bowl, add the cut chicken pieces and 2 tablespoons of jerk seasoning and stir to coat well.
- In a dutch oven or large pot, add 2 tablespoons of butter and melt over medium heat.
- Add the cubed chicken and cook for approximately 5-7 minutes until cooked until just barely no longer pink in the center. Then move it to a bowl and set aside. Be careful not to overcook the chicken.
- In the same pot, add an additional tablespoon of butter with the sliced pepper and onions and sauté over medium heat for 4-5 minutes until the onions are translucent.
- Then add the minced garlic and remaining tablespoon of jerk seasoning and sauté for an additional 1-2 minutes.
- Add the cooked chicken back to the pot along with the chicken broth and heavy cream and stir to combine well.
- Bring to a boil and then reduce the heat to simmer and cook for 5-8 minutes, stirring occasionally, until the sauce starts to thicken. Remove from the heat and set aside. Stir in the cheese.
- Prepare the noodles while sauce is simmering. Bring a large pot of water to a boil and add the pasta. Cook in only to al dente according to your package instructions.
- After cooking the pasta, drain into a colander in the sink and add the cooked pasta to the chicken mixture. Stir to combine.
- Garnish with red pepper flakes and fresh parsley if desired.
Notes
- Swap the chicken breasts for chicken tenders or chicken thighs.
- You can also use shredded rotisserie chicken and season with the jerk seasoning.
- Use any favorite pasta you'd like bow tie pasta, large elbow noodles, fettuccine or rigatoni are all good swaps.
- If the sauce is too thick, add a tablespoon or two of broth and stir
- If the sauce is too thin, simmer it uncovered for 5-10 minutes until it thickens to your desired consistency.
- Store cooled leftovers in an airtight container for 3-4 days in the refrigerator.
Nutrition Information
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Serving
1serving
Calories
746kcal
(37%)
Carbohydrates
66g
(22%)
Protein
45g
(90%)
Fat
34g
(52%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.2g
Cholesterol
158mg
(53%)
Sodium
449mg
(19%)
Potassium
929mg
(27%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
3178IU
(64%)
Vitamin C
61mg
(68%)
Calcium
289mg
(29%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 746 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 746kcal | 37% |
| Carbohydrates | 66g | 22% |
| Protein | 45g | 90% |
| Fat | 34g | 52% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 158mg | 53% |
| Sodium | 449mg | 19% |
| Potassium | 929mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 3178IU | 64% |
| Vitamin C | 61mg | 68% |
| Calcium | 289mg | 29% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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