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Jerk Chicken Rasta Pasta
Annie Graves

Jerk Chicken Rasta Pasta

Spice up your meal with Jerk Chicken Rasta Pasta! This fusion dish combines spicy jerk chicken with creamy, colorful pasta for a vibrant, flavorful meal.
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Prep Time 20 minutes
Cook Time 29 minutes
Total Time 49 minutes
Servings: 3
Course: Dinner
Cuisine: Caribbean
Calories: 550
Ingredients Method Notes

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.

Method
 

Marinate the Jerk Chicken
  1. In a bowl, combine the jerk seasoning, olive oil, minced garlic, soy sauce, and lime juice.
  2. Add the chicken, tossing to coat evenly.
  3. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for best results.
Cook the Jerk Chicken
  1. Heat a large skillet over medium-high heat.
  2. Add the marinated chicken and cook for 5-7 minutes per side, or until the chicken is cooked through and has a nice char.
  3. Remove from the skillet and let it rest for a few minutes before slicing into strips.
Cook the Pasta
  1. While the chicken is cooking, bring a large pot of salted water to a boil.
  2. Cook the pasta according to the package instructions until al dente.
  3. Drain and set aside.
Prepare the Rasta Pasta
  1. In the same skillet used for the chicken, add 1 tablespoon of olive oil over medium heat.
  2. Add the sliced bell peppers and red onion, sautéing for 5-7 minutes until softened.
  3. Stir in the minced garlic, smoked paprika, and red pepper flakes (if using).
  4. Cook for another 1-2 minutes until fragrant.
  5. Pour in the heavy cream or coconut milk and chicken broth, stirring to combine.
  6. Bring the sauce to a simmer and let it cook for 3-4 minutes until slightly thickened.
  7. Stir in the grated Parmesan cheese (if using) and season with salt and black pepper to taste.
Combine and Serve
  1. Add the cooked pasta to the skillet, tossing to coat the pasta in the creamy sauce.
  2. Stir in the sliced jerk chicken.
  3. Garnish with fresh parsley or cilantro and serve hot.
  4. 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.