This Creamy Jerk Chicken Rasta Pasta is packed with bold Caribbean flavor, tender chicken, colorful bell peppers, and a rich cheesy sauce that coats every bite of penne perfectly. I love how the spicy jerk seasoning balances with the creamy garlic-herb sauce, creating a comforting pasta dish that feels both vibrant and satisfying.
Why You’ll Love This Recipe
I love this recipe because it combines spicy, creamy, cheesy, and savory flavors all in one bowl. The jerk chicken adds smoky heat while the sweet bell peppers bring freshness and color. I also like how quickly everything comes together, making it perfect for busy weeknights or casual family dinners. The creamy sauce clings beautifully to the pasta, and the mix of mozzarella and Parmesan creates an irresistibly smooth texture.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 chicken breasts, filleted
12 oz penne pasta
4 tablespoons garlic herb butter
1 cup heavy cream
1 cup half-and-half
2 packets jerk seasoning, divided
1 cup shredded mozzarella cheese
1 red bell pepper, sliced
½ cup freshly grated Parmesan cheese
1 green bell pepper, sliced
1 yellow bell pepper, sliced
Kosher salt, to taste
1 orange bell pepper, sliced
1 teaspoon garlic paste
½ teaspoon Old Bay seasoning
½ teaspoon garlic powder
Black pepper, to taste
½ teaspoon paprika
½ teaspoon onion powder
Canola oil, for cooking
Directions
I season the filleted chicken breasts with 1 packet of jerk seasoning, garlic powder, paprika, onion powder, Old Bay seasoning, salt, and black pepper.
I heat a thin layer of canola oil in a large skillet over medium-high heat and sear the chicken for 4–5 minutes per side until golden brown and fully cooked. Then I remove the chicken, let it rest for a few minutes, then slice it into strips.
In another pan, I heat a little canola oil over medium heat and sauté the sliced bell peppers with a light sprinkle of salt and black pepper for about 5–6 minutes until softened and slightly charred.
I cook the penne pasta until al dente according to package directions. Before draining, I reserve 1 cup of pasta water.
Using the same skillet from the chicken, I melt the garlic herb butter over medium heat while scraping up all the flavorful browned bits from the bottom.
I pour in the heavy cream and half-and-half, stirring gently and bringing the mixture to a low simmer without letting it boil.
I gradually stir in the mozzarella cheese until melted, then add the Parmesan cheese and continue mixing until the sauce becomes smooth and creamy.
Next I season the sauce with the remaining jerk seasoning, garlic paste, and additional salt and black pepper to taste.
I add the cooked pasta to the sauce and toss everything together until evenly coated. If the sauce feels too thick, I add a splash of reserved pasta water at a time.
I fold in the sautéed bell peppers and sliced jerk chicken, tossing gently until everything is creamy and well combined. Then I serve it warm.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 5 servings
Calories: Approximately 700 kcal per serving
Variations
I sometimes swap the chicken breasts for shrimp to create a seafood version with a delicious Caribbean twist. For extra heat, I like adding chopped Scotch bonnet pepper or a pinch of cayenne pepper to the sauce. When I want a lighter version, I use half-and-half only and reduce the cheese slightly. I also enjoy adding mushrooms or spinach for more vegetables and texture.
Storage/Reheating
I store leftover Rasta Pasta in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stovetop over low heat with a splash of milk or cream to loosen the sauce. I can also microwave it in short intervals while stirring occasionally to keep the sauce creamy.
Related Recipes:
- Creamy Rasta Pasta
- Easy Stuffed Bell Peppers with Ground Beef and Brown Rice
- Spicy Caribbean Coconut Chicken Stew
FAQs
Can I make this pasta less spicy?
I can easily reduce the spice level by using less jerk seasoning or choosing a mild jerk blend. Adding a little extra cream also helps mellow the heat.
Can I use a different pasta shape?
I like using penne because it holds the sauce well, but rotini, rigatoni, or fettuccine also work beautifully.
Can I prepare the chicken ahead of time?
I often cook and slice the chicken ahead of time, then refrigerate it until I am ready to assemble the pasta.
What cheese works best for the sauce?
I find that mozzarella and Parmesan create the creamiest texture, but I can also add Monterey Jack or provolone for extra richness.
Can I freeze Creamy Jerk Chicken Rasta Pasta?
I can freeze it, but creamy sauces sometimes separate slightly after thawing. I prefer enjoying it fresh or refrigerated for the best texture.
Conclusion
This Creamy Jerk Chicken Rasta Pasta is the perfect blend of spicy Caribbean flavor and rich comfort food. I love how the colorful peppers, juicy jerk chicken, and creamy cheese sauce come together in one satisfying dish. It is a great recipe for family dinners, special occasions, or anytime I want a flavorful pasta meal that feels both comforting and exciting.
📖 Recipe:
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Creamy Jerk Chicken Rasta Pasta
- Total Time: 40 minutes
- Yield: 5 servings
- Diet: Halal
Description
This Creamy Jerk Chicken Rasta Pasta is packed with bold Caribbean flavor, tender jerk-seasoned chicken, colorful bell peppers, and a rich creamy cheese sauce tossed with penne pasta. It is a comforting and vibrant meal perfect for weeknight dinners or special occasions.
Ingredients
4 chicken breasts, filleted
12 oz penne pasta
4 tablespoons garlic herb butter
1 cup heavy cream
1 cup half-and-half
2 packets jerk seasoning, divided
1 cup shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 orange bell pepper, sliced
1 teaspoon garlic paste
Kosher salt, to taste
Black pepper, to taste
1/2 teaspoon Old Bay seasoning
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon onion powder
Canola oil, for cooking
Instructions
- Season the filleted chicken breasts with 1 packet of jerk seasoning, garlic powder, paprika, onion powder, Old Bay seasoning, salt, and black pepper.
- Heat a thin layer of canola oil in a large skillet over medium-high heat and sear the chicken for 4 to 5 minutes per side until golden brown and fully cooked. Remove the chicken, let it rest for a few minutes, then slice into strips.
- In another pan, heat a little canola oil over medium heat and sauté the sliced bell peppers with a light sprinkle of salt and black pepper for 5 to 6 minutes until softened and slightly charred.
- Cook the penne pasta until al dente according to package directions. Reserve 1 cup of pasta water before draining.
- Using the same skillet from the chicken, melt the garlic herb butter over medium heat while scraping up the browned bits from the pan.
- Pour in the heavy cream and half-and-half, stirring gently and bringing the mixture to a low simmer without boiling.
- Gradually stir in the mozzarella cheese until melted, then add the Parmesan cheese and continue mixing until the sauce becomes smooth and creamy.
- Season the sauce with the remaining jerk seasoning, garlic paste, and additional salt and black pepper to taste.
- Add the cooked pasta to the sauce and toss until evenly coated. Add reserved pasta water a little at a time if the sauce becomes too thick.
- Fold in the sautéed bell peppers and sliced jerk chicken, tossing gently until everything is creamy and well combined. Serve warm.
Notes
Swap the chicken breasts for shrimp for a seafood variation.
Add chopped Scotch bonnet pepper or cayenne pepper for extra heat.
Use only half-and-half and reduce the cheese slightly for a lighter version.
Mushrooms or spinach can be added for extra vegetables and texture.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop with a splash of milk or cream to maintain a creamy sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 serving
- Calories: 700 kcal
- Sugar: 7 g
- Sodium: 980 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 42 g
- Cholesterol: 155 mg
