Chicken Rasta Pasta Recipe
This Chicken Rasta Pasta combines jerk-seasoned chicken, colorful bell peppers, penne pasta, and a rich, creamy sauce for a flavorful Jamaican-inspired meal.
Ingredients
- 1 1/2 lb chicken breast cubed
- 2 tablespoons Jamaican jerk marinade
- 2 tablespoons olive oil
- 1 teaspoon salt divided
- 3/4 lb penne pasta cooked in salted water
- 1 1/2 tablespoons butter
- 1 medium onion sliced
- 1 medium red bell pepper sliced
- 1 medium green bell pepper sliced
- 1 medium yellow bell pepper sliced
- 3/4 teaspoon black pepper
- 3/4 teaspoon smoked paprika
- 1 1/4 cups heavy cream
- 1 1/2 tablespoons herb and garlic cream cheese
- 1 1/2 tablespoons grated Parmesan
Instructions
- To make this recipe, start by grabbing your cubed skinless, boneless chicken breast or thighs and placing them in a bowl. Toss the meat thoroughly with two tablespoons of olive oil, 1/2 of the salt, and your favorite jerk marinade, then let it rest to absorb the flavors for at least 20 minutes. For another layer of flavor, try my Honey Jerk Marinade.
- While the chicken marinates, bring a separate pot of water to a boil and cook your penne pasta according to the package directions before draining it.
- Next, place a saucepan over medium heat and add the marinated chicken directly to it. You will not need any extra oil since it is already in the marinade.
- Cook the chicken pieces until you get a rich layer of caramelized browned bits building up at the bottom of the pan and the meat is fully cooked through, then remove the jerk chicken and set it aside. The kitchen should have the lovely aroma of allspice, thyme, and Scotch bonnet.
- In that same pan, add the butter and let it melt down to create a rich base for your sauce.
- Toss in the sliced onions with your red, green, and yellow bell peppers, stirring them well to let them soften. Season the vegetables with the black pepper, smoked paprika for a touch of smokiness, and the remaining salt. The combination of the cooked peppers and onion with the kiss of smoked paprika adds sensory life to your kitchen. Cook for 3 minutes on a medium-low flame.
- Pour in the heavy cream (traditionally coconut milk would be used) and turn up the heat slightly to bring the mixture up to a boil. As it heats, make sure to scrape the bottom of the pan to lift all of those delicious stuck-on jerk chicken flavors. Once the sauce starts boiling, stir in a spoonful of herb and garlic cream cheese. Watch the video below as I discuss why I prefer this over any other cheese.
- Finally, add the cooked, drained pasta and the seared jerk chicken back into the pan, tossing everything thoroughly to combine all the ingredients. Finish the dish by stirring in the Parmesan cheese right at the end before serving. Serve hot.
- Have you had or made Rasta Pasta before? Did you know the origins of the dish and that chicken and shrimp were later added? Leave me a comment below, and if you have any questions about this Chicken Rasta Pasta, drop me a line in The Village, which is our FREE members-only community.
Video
Notes
Frequently Asked Questions
Can I use chicken thighs instead of chicken breast in Rasta Pasta? Yes. The original preparation mentions both chicken breast and thighs. Either works well with the Jamaican jerk marinade and creamy sauce. Was traditional Rasta Pasta made with chicken? The original version described here was plant-based. Chicken and shrimp were added later as the dish traveled and was adapted into different versions. Why does Rasta Pasta use red, green, and yellow peppers? The colorful peppers became a popular way to maintain the vibrant appearance associated with Rasta Pasta while adding fresh sweetness and crunch to the dish. Can I use another type of cheese instead of herb and garlic cream cheese? The recipe specifically uses herb and garlic cream cheese for its smooth, rich texture and flavor. Refer to the video where I explain why I prefer it for this recipe. How do I get the most flavor from the jerk chicken? Allow the chicken to marinate for at least 20 minutes and cook it until those rich, caramelized, browned bits develop in the pan. Scraping those bits into the cream sauce adds another layer of jerk flavor. For an extra kick, use a spicy Jamaican jerk marinade. Tried this recipe?Let us know how it was!