Description
This Jamaican-inspired Creamy Rasta Pasta recipe features sautéed chicken smothered in Jamaican-forward Jerk seasonings. The pasta is enrobed in a simple yet creamy and delicious sauce bursting with jerk flavor, sautéed bell peppers, and more! Yes indeed, my “rasta pasta” recipe is super easy to bring together and weeknight-friendly! It’s flavor-loaded, packed with a touch of heat, and crazy-good!
Ingredients
- 1 lb boneless/skinless chicken breasts, sliced in half lengthwise into cutlets
- 2 tablespoons dry Jamaican Jerk seasoning, divided
- 2 tablespoons mild Walkerswood Jerk seasoning paste
- 1 lb rigatoni pasta, cooked and drained
- 2 tablespoons butter, divided
- 2 tablespoons olive oil, divided
- 1 green bell pepper, thinly sliced into strips
- 1 yellow bell pepper, thinly sliced into strips
- 1 red bell pepper, thinly sliced into strips
- ½ cup chopped white onion
- ⅓ cup sliced scallions
- 2 garlic cloves, finely minced
- 6 fresh thyme sprigs, de-stemmed
- 2 cups heavy whipping cream (canned coconut cream as sub)
- ½ cup chicken stock or broth
- 1 cup fresh grated parmesan cheese, plus more for topping
- Kosher salt, to taste
Instructions
- Season the protein: Using a large plate or another vessel, season the chicken breast cutlets with 1 tablespoon of Jamaican Jerk seasoning + Walkerswood jerk paste. Use your hands (fitted with disposable gloves, if desired) to massage the spices/paste into the chicken until well coated. Then cover the plate/vessel with plastic wrap or lid and transfer it 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 over medium heat, add 1 tablespoon of butter and 1 tablespoon of oil. Once the butter/oil is sizzling, add the chicken breast cutlets and cook, about 5-6 minutes on each side or until the chicken is cooked through completely and registers 165°F when checked with an internal thermometer. Then transfer the cooked chicken to a clean plate, tent with foil, 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 you cooked the chicken in, add the remaining 1 tablespoon of butter and 1 tablespoon of oil. Once the butter/oil is sizzling, add the sliced bell peppers, onions, and scallions, and sauté them together until the peppers get tender and the onions become translucent, about 3-4 minutes. Then add the garlic and fresh thyme, and continue cooking for another 1-2 minutes.
- Add liquid components: Pour in the heavy cream and chicken stock. Then sprinkle in the remaining 1 tablespoon of dry Jerk seasoning, and stir well to fully combine everything. Allow the mixture to come up to a slight boil, about 2-3 minutes. Then stir in the parmesan cheese until melted through. The sauce should be nice and creamy at this point.
- Assemble rasta pasta: Add the cooked pasta to the sauce mixture. Carefully stir the pasta together to fully coat in the sauce. Taste the pasta and adjust the seasoning level by adding salt to your preference. Slice the reserved cooked chicken breasts into strips and mix them in with the pasta, or top the rasta pasta with the cooked chicken pieces. Serve rasta pasta warm and garnish with more fresh grated parmesan cheese, as desired. Enjoy!
Notes
- 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.