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A vibrant plate of Authentic Jerk Chicken Rasta Pasta topped with fresh herbs and colorful bell peppers served as a delicious main course.

Authentic Jerk Chicken Rasta Pasta: Ultimate 1-Pot Recipe

Experience a vibrant flavor explosion with this creamy, spicy, and soul-warming Caribbean-inspired dish. This recipe combines perfectly seared jerk-marinated chicken with colorful bell peppers and a luscious, silky cream sauce that will transform your home cooking.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Jamaican
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts or thighs, cut into 1-inch cubes
  • 3 tbsp authentic Jamaican jerk seasoning paste
  • 1 tbsp olive oil
  • 1 lb penne or rotini pasta
  • 2 cups heavy cream
  • 1 cup chicken or vegetable broth
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 green bell pepper, diced
  • 1 yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1/2 cup Parmesan cheese, freshly grated
  • 2 tbsp fresh scallions, thinly sliced for garnish
  • Salt and black pepper to taste
  • Optional: 1 tbsp fresh lime juice for finishing

Equipment

  • Large heavy-bottomed skillet or Dutch oven
  • Chef's knife
  • Cutting board
  • Mixing bowl for marinating chicken
  • Tongs
  • Measuring cups and spoons
  • Pasta pot for boiling water
  • Colander for draining pasta
  • Garlic press or microplane

Method
 

  1. In a mixing bowl, toss the cubed chicken with the jerk seasoning paste until evenly coated. Let marinate for at least 2 hours, or overnight for best results.
  2. Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain.
  3. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the marinated chicken and sear until golden brown and cooked through. Remove chicken from the pan and set aside.
  4. In the same pan, add the diced onions and the trio of bell peppers. Sauté for 3-5 minutes until tender-crisp.
  5. Add the minced garlic to the vegetables and cook for 1 minute until fragrant.
  6. Reduce heat to medium. Pour in the heavy cream and broth. Stir in the smoked paprika, cayenne pepper, and an additional tablespoon of jerk seasoning if more heat is desired.
  7. Simmer the sauce for 5-8 minutes until it begins to reduce and thicken slightly.
  8. Lower the heat and fold in the grated Parmesan cheese, stirring constantly until the sauce is smooth and creamy.
  9. Add the cooked pasta and the seared chicken back into the pan. Toss thoroughly to coat everything in the sauce. If the sauce is too thick, stir in a splash of the reserved pasta water.
  10. Garnish with fresh scallions and an optional squeeze of lime juice before serving.

Notes

To ensure the sauce doesn't break, always keep the heat at medium-low when incorporating the cheese. If you have leftovers, store them in an airtight container for up to 3 days; reheat gently on the stovetop with a splash of milk to restore the creamy consistency. For a milder flavor, omit the extra cayenne pepper and choose a 'mild' variety of jerk seasoning.