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Creamy Jerk Chicken Rasta Pasta

A vibrant dish that combines island spices with rich cream and cheese, featuring tender jerk-seasoned chicken, colorful bell peppers, and creamy sauce over pasta.

Ingredients

Scale
  • 4 chicken breasts, filleted
  • 1 box penne pasta (16 ounces)
  • 1/2 stick garlic herb butter
  • 1 cup heavy cream
  • 1 cup half-and-half
  • 2 packets jerk seasoning
  • Shredded mozzarella cheese
  • Freshly grated Parmesan cheese
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 orange bell pepper, sliced
  • Garlic paste

Instructions

  1. Cook the penne pasta according to package instructions. Before draining, reserve about 1/4 cup of the pasta cooking water, then drain and set the pasta aside.
  2. Melt the garlic herb butter over medium heat in a large skillet until fragrant.
  3. Add the filleted chicken breasts to the hot skillet and cook until golden brown and cooked through, about 4 to 6 minutes per side. Remove the chicken to a plate to rest, then slice into bite-sized pieces.
  4. Return the skillet to medium heat and stir in the garlic paste and jerk seasoning, cooking for about 1 minute to bloom the spices.
  5. Add the sliced bell peppers and sauté until tender, about 3 to 5 minutes.
  6. Pour in the heavy cream and half-and-half, bringing the mixture to a gentle simmer to thicken slightly.
  7. Stir in the cooked penne pasta and mix well. If the sauce is too thick, add some reserved pasta cooking water to reach your desired consistency.
  8. Add the shredded mozzarella and Parmesan cheese, stirring until fully melted and the sauce is smooth.
  9. Return the sliced chicken to the skillet, heat through briefly, then serve hot. Garnish with extra Parmesan if desired.

Notes

To adjust sauce thickness, use reserved pasta water gradually. Storage for leftovers in an airtight container for 3 to 4 days.

Nutrition

Keywords: Rasta Pasta, Jerk Chicken, Creamy Pasta, Comfort Food, Weeknight Dinner