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Creamy Jamaican Rasta Pasta with Jerk Chicken

Close-up of a bowl of creamy, yellow Rasta Pasta mixed with seasoned chicken pieces and sliced red and yellow bell peppers.
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Make this flavorful and creamy Jamaican Rasta Pasta featuring jerk-seasoned chicken and colorful bell peppers. This recipe uses coconut milk for a rich, Caribbean-style sauce.

Ingredients

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  • 1 pound penne pasta
  • 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 2 cloves garlic, minced
  • 2 teaspoons jerk seasoning (or more to taste)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1/2 cup chicken broth
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh cilantro for garnish

Instructions

  1. Cook the penne pasta according to package directions until al dente. Reserve 1/2 cup of the pasta water before draining. Set the pasta aside.
  2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces and season them with 1 teaspoon of the jerk seasoning, salt, and pepper. Cook until the chicken is browned and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set it aside.
  3. Reduce the heat to medium. Add the chopped onion and sliced bell peppers to the same skillet. Cook until the vegetables soften, about 5 minutes.
  4. Add the minced garlic and the remaining 1 teaspoon of jerk seasoning and the dried thyme to the vegetables. Cook for 1 minute until fragrant.
  5. Pour in the coconut milk and chicken broth. Bring the mixture to a gentle simmer, stirring occasionally. Let it simmer for 3 minutes to allow the sauce to thicken slightly.
  6. Stir in the grated Parmesan cheese until the sauce is smooth. If the sauce seems too thick, add a splash of the reserved pasta water until you reach your desired consistency.
  7. Return the cooked chicken to the skillet. Add the drained pasta and toss everything together until the pasta is fully coated in the creamy sauce.
  8. Serve immediately, garnished with fresh cilantro.

Notes

  • For a vegetarian version, substitute the chicken with 1 can (15 ounces) of drained and rinsed chickpeas, adding them in step 5.
  • Adjust the amount of jerk seasoning based on its heat level and your preference for spice.
  • If you do not have full-fat coconut milk, use light coconut milk, but the sauce will be less rich.

Nutrition

Find it online: https://afripaket.com/rasta-pasta-creamy-jamaican-recipe/