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Creamy Jerk Chicken Rasta Pasta: Bold Caribbean Comfort Food

Close-up of creamy, orange-sauced Rasta Pasta featuring fusilli, seasoned chicken chunks, and colorful bell peppers.
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Bring island flavor to your weeknight table with this vibrant, creamy Rasta Pasta. This Jamaican-inspired recipe features bold jerk chicken, colorful bell peppers, and a luscious coconut milk sauce that comes together quickly.

Ingredients

Scale
  • 1 pound pasta (penne or rotini recommended)
  • 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 green bell pepper, sliced
  • 2–3 tablespoons Jamaican jerk seasoning (adjust to your spice preference)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 cup grated Parmesan cheese
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Cook the pasta according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining. Set the drained pasta aside.
  2. In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken pieces and season generously with the jerk seasoning, garlic powder, and thyme. Cook the chicken until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
  3. Add the chopped onion and all the sliced bell peppers to the same skillet. Sauté for 5-7 minutes until the vegetables begin to soften.
  4. Pour in the coconut milk and chicken broth. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan. Let it simmer for 3 minutes to allow the flavors to combine.
  5. Reduce the heat to low. Stir in the heavy cream and continue to heat gently; do not let it boil rapidly.
  6. Stir in the grated Parmesan cheese until the sauce is smooth and creamy. Taste the sauce and add salt and pepper as needed. Remember that jerk seasoning is often salty.
  7. Return the cooked chicken to the skillet. Add the drained pasta to the sauce. Toss everything together until the pasta and chicken are fully coated in the creamy sauce.
  8. If the sauce seems too thick, add the reserved pasta water, one splash at a time, until you reach your desired consistency.
  9. Serve immediately, garnished with fresh chopped parsley.

Notes

  • For a shrimp variation, substitute the chicken with 1 pound of peeled and deveined shrimp, cooking them briefly (2-3 minutes per side) before removing them from the skillet.
  • If you prefer a milder flavor, use less jerk seasoning or look for a mild jerk blend.
  • You can use rotisserie chicken if you want a quicker weeknight meal; just shred it and add it back in Step 6.

Nutrition

Find it online: https://frostedfancies.com/rasta-pasta-creamy-jerk-chicken-recipe/