Authentic Jerk Chicken Rasta Pasta
If you love bold Caribbean flavor with a creamy, comforting twist, this Authentic Jerk Chicken Rasta Pasta is about to steal the show! Juicy, smoky jerk-seasoned chicken meets colorful bell peppers, tender pasta, and a luscious, cheesy cream sauce—aka the ultimate flavor party in a bowl. Dairy-free + Vegan options.
Servings: 4 servings
Calories: 481kcal
Ingredients
JERK CHICKEN:
- 1 ½ lbs. organic chicken breast, chopped into chunks
- 1-2 Tbsps Jerk Dry Rub Seasoning
RASTA PASTA:
- 1 (16 oz.) package your fave short-cut pasta (You can use penne, rigatoni, etc.; See Notes for GF option.)
- 1 tablespoon Extra virgin olive oil
- 4 garlic cloves, minced
- 2 medium bell peppers, chopped
- 2-3 fresh thyme sprigs
- 2 Tbsps organic all-purpose flour
- 1-2 Tbsps Jerk Dry Rub Seasoning (You can reduce to 2 tsps for less jerk flavor)
- 1 teaspoon smoked paprika
- sea salt, to taste
- 1 scotch bonnet pepper, minced or whole with a slit (You can sub with habanero pepper)
- 1 ½ cups organic heavy cream (See FAQ for dairy-free option!)
- 2 cups organic chicken stock/broth
- 2 Tbsps white cooking wine (You can sub with veggie stock)
- 1 cup freshly-grated parmesan cheese (You can also use Mild or Sharp Cheddar!)
Instructions
MARINATE THE CHICKEN:
- In a bowl, add your freshly cleaned + rinsed chicken chunks along with the Jerk Dry Rub Seasoning, mixing it together until coated. Add coated chicken to a securely sealed ziplock bag and place in the refrigerator for 3 hours (minimum). Best if marinated overnight. When ready to use, let chicken sit at room temperature for 15-20 minutes before cooking.
BOIL THE PASTA:
- To begin, cook pasta according to packaging. NOTE: penne or most short-cut pasta doesn’t take a long time to cook, usually 8-10 minutes (however, you should cook at 6-8 minutes or so—‘al dente’).
SEAR THE CHICKEN:
- In a medium skillet over medium-high heat, add the olive oil and once fully heated, add the marinated chicken and cook on each side until seared, about 3-4 minutes each side. Once done, remove from heat and add to a plate for later.
- In the same skillet over medium-high heat, add the chopped bell peppers, scotch bonnet (if mincing), and garlic, sautéing until fragrant and softened a bit, about 1-2 minutes.
- Add the smoked paprika, jerk seasoning, and flour, stirring everything together to combine. Whisk in the heavy cream, chicken stock, and white cooking wine until everything thickens and becomes smooth with no lumps visible. Add the seared chicken chunks and thyme sprigs.
- Reduce the heat to low and let the sauce simmer for 15-18 minutes or until it thickens more and the chicken chunks and peppers become more tender. Stir in the grated parmesan until it has melted and the sauce is even more creamy.
- Add in the cooked pasta and stir until everything is well coated.
- Remove from heat, discard the thyme sprigs, and serve immediately with a garnish of chopped scallions (aka green onions) or additional grated parmesan.
- Bon Appetit!
Notes
- STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
- SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in flavor, so feel free to adjust based on your tastebuds.
- MEATLESS, DAIRY-FREE, OR VEGAN OPTIONS: For any of these options, see my Creamy Jamaican Rasta Pasta recipe in the FAQ!
Nutrition
Calories: 481kcal | Carbohydrates: 14g | Protein: 11g | Fat: 43g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 123mg | Sodium: 465mg | Potassium: 292mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3662IU | Vitamin C: 78mg | Calcium: 294mg | Iron: 1mg