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–+ servings
Creamy Rasta Pasta with Jerk Chicken

Creamy Rasta Pasta with Jerk Chicken: A Tropical Taste Escape

A vibrant, quick, and comforting dish of Creamy Rasta Pasta with Jerk Chicken, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Caribbean
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pieces Chicken Breast or Thighs Can be substituted with tofu or mushrooms for a vegetarian version.
  • 2 tablespoons Jerk Seasoning Use homemade or quality store-bought.
  • 2 tablespoons Olive Oil Any cooking oil works fine as a substitute.
For the Pasta
  • 8 ounces Penne or Gluten-Free Pasta Also suitable: fettuccine or rotini.
For the Sauce
  • 2 tablespoons Butter Replace with coconut oil for a dairy-free option.
  • 1 cup Bell Peppers (Red, Green, Yellow) Sautéed for added texture.
  • 3 cloves Garlic Minced for flavor enhancement.
  • 1 cup Heavy Cream or Coconut Cream Full-fat coconut milk can be used for dairy-free.
  • ½ cup Parmesan Cheese Nutritional yeast is a good vegan substitute.
  • 1 cup Mozzarella Cheese Adds creaminess to the sauce.
  • to taste Salt and Black Pepper For seasoning.
For Garnish
  • ¼ cup Fresh Parsley or Green Onions Enhances visual appeal and freshness.

Equipment

  • large pot
  • Skillet
  • Measuring Cups
  • Measuring Spoons
  • Cutting Board
  • Knife

Method
 

Step-by-Step Instructions
  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne or gluten-free pasta and cook until al dente, about 8–10 minutes. Drain and toss with olive oil.
  2. Sauté the Chicken: In a skillet, heat olive oil over medium-high heat. Rub the chicken with jerk seasoning and cook until golden and cooked through, about 5–6 minutes per side. Slice into strips.
  3. Sauté the Vegetables: In the same skillet, melt butter over medium heat. Add garlic and bell peppers; sauté for about 3–4 minutes until tender.
  4. Create the Creamy Sauce: Lower heat to medium-low, add cream and cheeses, stirring until melted. Season with salt and pepper.
  5. Combine Pasta and Sauce: Add drained pasta to the sauce, tossing to coat. Adjust consistency with reserved pasta water if needed.
  6. Serve and Garnish: Plate the pasta, top with jerk chicken, and garnish with parsley or green onions. Serve immediately.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 65gProtein: 30gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 90mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 1000IUVitamin C: 20mgCalcium: 250mgIron: 2mg

Notes

For best flavor, marinate chicken overnight with jerk seasoning. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

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