This Caribbean-inspired rasta pasta recipe features a creamy and delicious sauce bursting with jerk seasoning flavor, sautéed bell peppers, and more! So easy to make and highly customizable!
- 1 lb boneless/skinless chicken breasts, sliced in half lengthwise
- 2 tablespoons Jamaican jerk seasoning, divided
- 1 lb rigatoni pasta, cooked and drained
- 2 tablespoons butter, divided
- 2 tablespoons olive oil, divided
- 1 small green bell pepper, thinly sliced into strips
- 1 small yellow bell pepper, thinly sliced into strips
- 1 small red bell pepper, thinly sliced into strips
- 1/2 cup chopped white onion or scallions
- 2 garlic cloves, finely minced
- 4 fresh thyme sprigs, de-stemmed
- 2 cups heavy whipping cream, coconut milk/cream as alternate
- 1/2 cup chicken stock
- 1 cup finely shredded parmesan cheese, plus more for garnish
- Salt, to taste
- Season the protein: Using a large plate or another vessel, season the chicken breast halves with 1 tablespoon of Jamaican jerk seasoning on both sides. Be sure to massage the seasoning into the protein very well. Then cover the plate/vessel with plastic wrap or lid and transfer into the refrigerator to marinate for at least 30 minutes or up to 1 hour for best results.
- Cook the protein: In a large deep skillet/dutch oven over medium heat, melt 1 tablespoon of butter and 1 tablespoon of oil. Once butter/oil is sizzling, add in the chicken breast halves and cook on both sides, about 5-6 minutes each side or until the chicken is cooked through completely. Then transfer the cooked chicken to cleaned plate and set aside.
- Cook the pasta: Meanwhile, on a separate burner, cook the pasta according to your package directions. Then drain the pasta and set it aside while you make the sauce mixture.
- Sauté the aromatics: In the same skillet, add in the remaining 1 tablespoon of butter and 1 tablespoon of oil. Once butter/oil is sizzling, add in the sliced bell peppers and onions, and sauté them together until peppers get soft and onions become translucent, about 3-4 minutes. Then add in garlic and fresh thyme, and continue cooking together for another 1-2 minutes.
- Add liquid components: Pour in the heavy cream and stock. Then sprinkle in remaining 1 tablespoon of jerk seasoning, and stir well to fully combine everything together. Allow the mixture to come up to a slight boil, about 2-3 minutes. Then stir in the parmesan cheese until melted through completely. The sauce should be nice and creamy at this point.
- Assemble rasta pasta: Add the cooked pasta into the sauce mixture. Carefully stir the pasta together to fully coat into the sauce. Taste the pasta and adjust seasoning to preference level by adding salt, if desired. To add the chicken: You can slice/cut the reserved cooked chicken breasts into pieces and mix it in with the pasta or keep it whole and serve it on the top/the side. Serve rasta pasta warm and garnish with more parmesan cheese, if desired. Enjoy!
- Pasta will keep in the refrigerator when stored in an airtight container for 3-4 days.
- Please read the blog post in its entirety for more tips + tricks.
Keywords: jamaican, pasta, jerk, chicken