jerk chicken pasta

This creamy Rasta pasta recipe is just the perfect weeknight dinner treat. It&#x27;s comforting, just a bit spicy and ready in just 30 minutes. Prepare to be amazed by the flavours and creaminess of this jerk chicken pasta!

Creamy Rasta Pasta Recipe

450 g (1 lb) pasta

450 g (1 lb) chicken breast, diced

jerk seasoning, divided

olive oil, divided

g (1 tablespoon) unsalted butter

red bell pepper

green bell pepper

yellow bell pepper

garlic cloves,

spring onions, chopped

200 ml (1 cup) chicken stock

200 ml (1 cup) double (heavy) cream

80 g (1 cup) parmesan, grated

Fresh parsley, to garnish, optional

Place the chicken cubes in a large bowl...

Place the chicken cubes in a large bowl and toss them in two tablespoons jerk seasoning.

Bring a large pot of water to a...

Bring a large pot of water to a boil, salt it generously, and cook the pasta al dente according to the instructions on the package. Reserve 1-2 cups of pasta water before draining.

Meanwhile, heat 1 tablespoon olive oil in a...

Meanwhile, heat 1 tablespoon olive oil in a deep pan or shallow cast-iron casserole and then melt the butter in it.

Add the chicken cubes to the pan and...

Add the chicken cubes to the pan and cook for 5-6 minutes until cooked through. Remove the chicken from the pan and set it aside.

Add the remaining olive oil to the pan...

Add the remaining olive oil to the pan and saute the peppers for 2-3 minutes or until they soften to your likening.

Next, add the garlic and cook for another...

Next, add the garlic and cook for another minute until fragrant.

Stir in the chicken stock and double cream...

Stir in the chicken stock and double cream and cook until it starts to thicken.

Add the chicken back to the pan and...

Add the chicken back to the pan and then the cooked pasta. Toss it well until coated in sauce, adding a dash of pasta water if it looks too thick.

Stir in the parmesan and serve immediately, garnished...

Stir in the parmesan and serve immediately, garnished with fresh parsley and freshly sliced spring onions if you like.

https://mediavine-res.cloudinary.com/video/upload/iicgbkaplht88e5wxu8f.mp4

This creamy Rasta pasta recipe is just the perfect weeknight dinner treat. It's comforting, just a bit spicy and ready in just 30 minutes. Prepare to be amazed by the flavours and creaminess of this jerk chicken pasta!

People LOVE the vibe of Island-y restaurants.  Obviously.  It doesn&#8217;t matter where you live in&hellip;

Bahama Breeze's Jamaican Jerk Pasta

chicken breasts

LB. Farfalle (bowtie) pasta, Barilla preferred

asparagus (thin)

Jerk seasoning

Cremini (baby Bella) mushrooms

TBL unsalted butter

heavy cream

Parmesan cheese, grated

chicken stock

garlic

TBL fresh thyme

allspice berries

scallions

water

curly parsley, finely minced

cranks of cracked black pepper

Jerk chicken pasta aka rasta pasta, combines the bold flavors of jerk-seasoned chicken with a creamy, tangy sauce, creating a perfect balance of spice and richness. Featuring vibrant bell peppers and tender pasta, it's a satisfying dish that's sure to impress. Great for a weeknight dinner or a special occasion!

Jerk Chicken Pasta (Rasta pasta)

Scotch bonnet peppers

1-1.5 lb. Chicken breasts

Scotch bonnet pepper paste

tbsp Green onion

tbsp Soy sauce

tbsp White vinegar

tbsp Jerk seasoning spice

Onion powder

Garlic powder

tsp Browning seasoning sauce

Salt

Pepper

tsp Fresh thyme

avocado oil

Green onion

Scotch bonnet pepper

Garlic cloves

Flour

Chicken bouillon cube

tsp Jerk seasoning spice

tsp Smoked paprika

tsp Garlic & herb seasoning

tsp Black pepper

Heavy cream

10-20 Thyme sprigs bunch

Pecorino romano

Mozzarella cheese

Penne paste

Red bell pepper

Orange bell pepper

Green bell pepper

Remove the stem and some seeds if desired for less heat from the scotch bonnet peppers. Pound the peppers in a mortar and pestle until mushy and paste like.

Mince a bunch green onion and reserve the dark green top pieces for garnish. Then peel and mince garlic cloves and chop bell peppers into bite sized pieces. 

Cut up chicken breast into small bite sized cubes. Season chicken with scotch bonnet pepper paste, minced green onion, white vinegar, soy sauce, browning seasoning, onion powder, garlic powder, black pepper, salt, fresh thyme leaves and avocado oil. Mix the seasoning to coat the chicken well and marinate for at least 10 minutes up to several hours.

Prepare cheeses by grating pecorino Romano and mozzarella cheese. 

Heat a large skillet or pan on medium high heat and add in 1 tbsp neutral oil. Once oil is hot, add in marinated chicken and cook for 8-10 minutes until chicken is golden. No need to make sure the chicken is fully cooked at this point as it will continue to simmer in the cream sauce later. Remove the chicken from the pan. 

In the same pan, add in another tbsp of oil and on high medium heat, sauté bell peppers for 4-5 minutes until slightly charred and softened but still al dente. The peppers will also simmer a bit in the cream sauce so do not overcook them. Lightly salt the peppers and remove from the pan.

Bring a large pot of water to a boil. Once boiling, salt the water generously and add in pasta. Cook according to package instructions. Reserve 1/4 cup of pasta water towards the end once the pasta is almost cooked. *Note: you may not end up using the pasta water, but it’s always a good idea to reserve some in case it’s needed to thin the sauce.

In the same pan used to cook the chicken and bell peppers, add 2 tbsp of oil and heat on med-hi. Once heated, add in the remaining minced green onion, scotch bonnet pepper paste, and minced garlic. Sauté 2-3 mins until softened and fragrant.

Sprinkle in flour and stir, cooking for about 1 min on medium heat.

Pour in heavy cream and whisk out any flour clumps. Then add in chicken bouillon, jerk seasoning, smoked paprika, garlic &amp; herb seasoning, black pepper and salt. Whisk well to combine.

Add in thyme sprigs and increase the heat to med-hi/med to bring the sauce up to a gentle simmer for  3-4 minutes until sauce is slightly thickened then reduce the heat to low and cover for another 8-10 minutes.

Remove thyme stems from the sauce and add the cooked chicken (with any chicken juices) and sautéed peppers back in. Mix well and simmer on medium-low heat for 8-10 minutes.

Taste the sauce at this stage and adjust salt and pepper if needed. If a runnier sauce consistency is desired pour in a little pasta water or skip this step for a thicker creamier sauce consistency.

Reduce the heat to med/med-low then add in pecorino Romano, mozzarella and whisk to combine with the sauce. 

Add in cooked pasta and toss together. Garnish with green onion and black pepper if desired. 

Bring the taste of the Islands right to your kitchen with my savory Jerk Chicken Alfredo! It&#39;s perfectly seasoned and packed with a full serving of veggies inside - so you can feel good about enjoying.

Jerk Chicken Alfredo

Adobo seasoning ((separated))

jerk seasoning

count green bell pepper

count red bell pepper

spinach leaves

olive oil ((separated))

milk

onion powder

garlic powder

½ teaspoon smoked paprika

((for

pasta ((linguini

To begin, season the chicken breasts with half of the Adobo seasoning and jerk seasoning. Set aside to marinate.

Dice the bell peppers into even pieces. Slice the fresh spinach leaves into ribbons. Set aside.

Pour half of the olive oil into a large skillet with deep sides, and sauté the chopped peppers on medium heat until softened. Season with the remaining half of Adobo seasoning, then remove from skillet.

Add the rest of the olive oil to the same skillet. Sear your marinated chicken on medium heat for about 12-15 minutes, flipping halfway, until completely cooked.

Let the chicken rest for a few minutes before slicing.

Pour in the heavy cream and milk to the large skillet. Season with onion powder, garlic powder, paprika, the rest of the jerk seasoning, and any additional salt to taste.

Let the sauce come to a slight bubble on medium-low heat before adding in your sautéed veggies.

While the sauce continues to cook and thicken, add a lot of salted water to a large pot.

Let it get to a rolling boil, then add your pasta and boil for about 8 minutes (the noodles will fully cook in the sauce.) Drain the noodles, reserving a little of the pasta water for later.

Finally, add your drained noodles, some pasta water, and the chopped chicken to the sauce.

Continue cooking until the sauce has fully thickened. Serve hot with garlic bread and a green salad. Enjoy!

This turned out amazing. My family loved it!

This was so good, we had it two weeks in a row! Thank you for this new favorite!

I just made this and it tastes delicious and pretty budget friendly ! I love spice so added a little extra of everything and now I think I have a regular dish I’ll be making :)

This was a little spicy, but very tasty..we loved it for dinner and had it the next day for leftovers! Thank you for this recipe.

I am this for my boyfriend and he loved it. Thank you so much for your help.

Thanks for taking your time to write this. Elle Rab Dominica

Top 4 jerk chicken pasta recipes from across the web

The most viewed jerk chicken pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Creamy Rasta Pasta Recipe

Bahama Breeze's Jamaican Jerk Pasta

Jerk Chicken Pasta (Rasta pasta)

Jerk Chicken Alfredo

Top 4 jerk chicken pasta recipes from across the web

The most viewed jerk chicken pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Rasta Pasta Recipe

Bahama Breeze's Jamaican Jerk Pasta

Jerk Chicken Pasta (Rasta pasta)

Jerk Chicken Alfredo

The most viewed jerk chicken pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine