If you’re looking to bring some Caribbean heat and vibrant colors to your dinner table, this Jerk Chicken Rasta Pasta is exactly what you need. This dish combines the bold, spicy flavors of jerk chicken with creamy pasta and a trio of colorful bell peppers, making it as visually appealing as it is delicious.
Whether you’re craving something spicy, creamy, or just downright tasty, this Rasta Pasta is sure to satisfy. Ready to get cooking? Let’s dive in!
Jerk Chicken Rasta Pasta
Ingredients
Jerk Chicken
- 1 lb 450g boneless, skinless chicken breasts or thighs
- 2 tbsp jerk seasoning store-bought or homemade
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 tbsp soy sauce or coconut aminos
- Juice of 1 lime
Rasta Pasta
- 12 oz 340g penne or fettuccine pasta
- 1 tbsp olive oil
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- 1 small red onion thinly sliced
- 2 cloves garlic minced
- 1 cup heavy cream or coconut milk
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese optional
- 1 tsp smoked paprika
- 1/4 tsp red pepper flakes optional, for extra heat
- Salt and freshly ground black pepper to taste
- Fresh parsley or cilantro chopped, for garnish
Substitutions
- Vegan: Use tofu or a plant-based protein instead of chicken coconut milk for the cream, and nutritional yeast instead of Parmesan.
- Gluten-Free: Use gluten-free pasta.
- Low-Sodium: Use low-sodium soy sauce and chicken broth and season lightly with salt.
Instructions
Marinate the Jerk Chicken
- In a bowl, combine the jerk seasoning, olive oil, minced garlic, soy sauce, and lime juice.
- Add the chicken, tossing to coat evenly.
- Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for best results.
Cook the Jerk Chicken
- Heat a large skillet over medium-high heat.
- Add the marinated chicken and cook for 5-7 minutes per side, or until the chicken is cooked through and has a nice char.
- Remove from the skillet and let it rest for a few minutes before slicing into strips.
Cook the Pasta
- While the chicken is cooking, bring a large pot of salted water to a boil.
- Cook the pasta according to the package instructions until al dente.
- Drain and set aside.
Prepare the Rasta Pasta
- In the same skillet used for the chicken, add 1 tablespoon of olive oil over medium heat.
- Add the sliced bell peppers and red onion, sautéing for 5-7 minutes until softened.
- Stir in the minced garlic, smoked paprika, and red pepper flakes (if using).
- Cook for another 1-2 minutes until fragrant.
- Pour in the heavy cream or coconut milk and chicken broth, stirring to combine.
- Bring the sauce to a simmer and let it cook for 3-4 minutes until slightly thickened.
- Stir in the grated Parmesan cheese (if using) and season with salt and black pepper to taste.
Combine and Serve
- Add the cooked pasta to the skillet, tossing to coat the pasta in the creamy sauce.
- Stir in the sliced jerk chicken.
- Garnish with fresh parsley or cilantro and serve hot.
- Enjoy!
Notes
Nutritional Information (Per Serving – 1 cup):
- Calories: 500-550
- Carbohydrates: 50g
- Protein: 25g
- Fat: 25g
- Saturated Fat: 12g
- Sodium: 800mg
- Fiber: 4g
- Sugar: 5g
Notes/Advice:
- Additions/Subtractions:
- For extra heat, add more jerk seasoning or a dash of hot sauce to the pasta.
- If you prefer a thicker sauce, simmer the sauce a bit longer until it reaches your desired consistency.
- This dish is versatile—feel free to customize the vegetables or use different proteins to suit your taste.
Variations:
- Creamy Coconut Rasta Pasta: Use coconut milk for a dairy-free, tropical twist with extra creaminess.
- Spicy Jerk Shrimp Rasta Pasta: Substitute the chicken with shrimp for a seafood version. Cook the shrimp until pink and opaque before adding to the pasta.
- Vegetarian Rasta Pasta: Omit the chicken and add more vegetables like zucchini, mushrooms, or spinach for a veggie-packed meal.
Suggestions:
- Serving Ideas: This dish pairs wonderfully with a side of garlic bread, a fresh green salad, or steamed vegetables. A refreshing drink like iced tea or a tropical cocktail would complement the spicy flavors.
- Make It Ahead: You can marinate the chicken a day in advance and store it in the fridge until you’re ready to cook. The pasta sauce can also be made ahead and reheated before serving.
- Storage Tips: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or broth to loosen the sauce if needed.
Wrapping It Up:
And there you have it—Jerk Chicken Rasta Pasta that’s spicy, creamy, and full of Caribbean flavor! This vibrant dish is a wonderful way to enjoy the bold taste of jerk chicken combined with the creamy goodness of pasta. Whether you’re making it for a special dinner or just want to spice up your weeknight meals, this Rasta Pasta is sure to impress. So gather your ingredients, fire up the skillet, and enjoy a plate of this delicious, colorful fusion dish. Enjoy your meal!