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
