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Easy Rasta Pasta Recipe with Jerk Chicken

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!

Prep Time
15 mins
Cook Time
15 mins
Servings: 6 servings
Calories: 746 kcal
Course: Dinner
Cuisine: American

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)

Instructions

    Cup of Yum
  1. In a large bowl, add the cut chicken pieces and 2 tablespoons of jerk seasoning and stir to coat well.
  2. In a dutch oven or large pot, add 2 tablespoons of butter and melt over medium heat.
  3. 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.
  4. 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.
  5. Then add the minced garlic and remaining tablespoon of jerk seasoning and sauté for an additional 1-2 minutes.
  6. Add the cooked chicken back to the pot along with the chicken broth and heavy cream and stir to combine well.
  7. 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.
  8. 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.
  9. After cooking the pasta, drain into a colander in the sink and add the cooked pasta to the chicken mixture. Stir to combine.
  10. 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

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

% 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.