Authentic Jerk Chicken Rasta Pasta
A vibrant Caribbean dish combining smoky jerk-seasoned chicken, colorful bell peppers, and tender pasta in a creamy, cheesy sauce. Perfectly bold and comforting with dairy-free and vegan options.
Equipment
- 1 medium skillet for sautéing and cooking chicken
- 1 pot for boiling pasta
- 1 mixing bowl for marinating chicken
- 1 ziplock bag for marinating chicken
Ingredients
- 1 ½ lbs organic chicken breast chopped into chunks
- 1-2 tablespoons Jerk Dry Rub Seasoning
- 1 16 oz package short-cut pasta (penne or rigatoni)
- 1 tablespoon extra virgin olive oil
- 4 garlic cloves minced
- 2 medium bell peppers chopped
- 2-3 fresh thyme sprigs
- 2 tablespoons organic all-purpose flour
- 1-2 tablespoons Jerk Dry Rub Seasoning reduce to 2 teaspoons for milder flavor
- 1 teaspoon smoked paprika
- Sea salt to taste
- 1 scotch bonnet pepper minced or whole with slit (can substitute habanero)
- 1 ½ cups organic heavy cream dairy-free option available
- 2 cups organic chicken stock or broth
- 2 tablespoons white cooking wine can substitute vegetable stock
- 1 cup freshly grated parmesan cheese or mild/sharp cheddar
Instructions
- Marinate chicken chunks with jerk dry rub seasoning in a bowl, then seal in a ziplock bag and refrigerate for at least 3 hours or overnight.
- Bring a pot of salted water to boil and cook pasta according to package instructions until al dente, about 6-8 minutes.
- Heat olive oil in a medium skillet over medium-high heat. Sear the marinated chicken chunks for 3-4 minutes on each side until cooked through. Remove and set aside.
- In the same skillet, sauté chopped bell peppers, minced garlic, and scotch bonnet pepper until fragrant and slightly softened, about 1-2 minutes.
- Add smoked paprika, jerk seasoning, and flour. Stir to combine and cook briefly.
- Whisk in heavy cream, chicken stock, and white cooking wine. Cook while stirring until sauce thickens and smoothens.
- Return the seared chicken to the skillet and add thyme sprigs. Reduce heat to low and simmer for 15-18 minutes until sauce thickens and chicken and peppers are tender.
- Stir in grated parmesan cheese until melted and sauce becomes creamier.
- Add cooked pasta to the skillet and stir well to coat evenly with sauce.
- Remove thyme sprigs. Serve immediately garnished with chopped scallions or extra parmesan if desired.
Notes
- Store leftovers in sealed container; refrigerate for up to 3-4 days.
- Adjust spices to taste for milder or bolder flavor.
- For vegan or dairy-free options, see related creamy Jamaican Rasta Pasta recipes.