🔥 Rasta Pasta with Jerk Chicken

Here’s a bold and creamy Rasta Pasta with Jerk Chicken recipe — bursting with Caribbean spices, colorful bell peppers, and a rich, cheesy sauce. Perfect for dinner when you’re craving something with a kick!

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🔥 Rasta Pasta with Jerk Chicken

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: ~40 minutes
Servings: 4

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📝 Ingredients:

For the Jerk Chicken:

• 1 lb boneless, skinless chicken breasts or thighs
• 2 tablespoons jerk seasoning (store-bought or homemade)
• 1 tablespoon olive oil

For the Pasta:

• 8 oz penne pasta (or fettuccine)
• 1 tablespoon olive oil or butter
• 1 each red, yellow, and green bell pepper, sliced thin
• 3 cloves garlic, minced
• 1 teaspoon paprika
• ½ teaspoon thyme
• 1 cup heavy cream
• ½ cup chicken broth
• 1 cup Parmesan cheese, shredded
• Salt & pepper, to taste
• Optional: scallions and fresh parsley for garnish

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👩‍🍳 Instructions:

1. Cook the chicken:
   • Rub jerk seasoning into chicken.
   • In a skillet over medium-high heat, heat oil and sear chicken 4–5 minutes per side until fully cooked.
   • Remove, let rest, then slice.
2. Cook the pasta:
   • Boil pasta according to package instructions. Drain and set aside.
3. Make the sauce:
   • In the same skillet, add more oil if needed.
   • Sauté bell peppers for 2–3 minutes. Add garlic, paprika, and thyme. Cook 1 minute.
   • Stir in cream and chicken broth. Simmer 2–3 minutes, then stir in Parmesan until melted and smooth.
   • Season with salt and pepper.
4. Combine:
   • Toss in cooked pasta and sliced jerk chicken. Mix well and heat through.
5. Serve hot, garnished with scallions or parsley if desired.

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✅ Tips:

• Want it spicier? Add a chopped scotch bonnet pepper to the skillet with garlic (handle carefully!).
• For a lighter version, use half-and-half instead of heavy cream.
• Great with shrimp or tofu instead of chicken for variation.