If you’re craving a dish that’s bursting with vibrant flavors and creamy indulgence, you’ve come to the right place. This Creamy Jerk Chicken Rasta Pasta Recipe is one of those meals that never fails to impress — it’s a comforting, spicy, and colorful dish that feels like a little Caribbean vacation on your plate. Whether you’re cooking for family or friends, you’ll find this recipe hits all the right notes for a satisfying dinner that’ll have everyone coming back for seconds.
Why You’ll Love This Recipe
- Bold Flavor Profile: The spicy jerk seasoning paired with creamy Parmesan sauce creates a delicious balance you won’t forget.
- Vibrant and Colorful: The mix of green, red, and yellow bell peppers adds freshness and beautiful color to your pasta plate.
- Family Friendly: You can easily adjust the heat level and ingredients to suit your family’s tastes.
- Make-Ahead Friendly: The leftovers reheat wonderfully, making this perfect for meal prep or busy weeknights.
Ingredients You’ll Need
Each ingredient in this Creamy Jerk Chicken Rasta Pasta Recipe plays a unique role in building the layers of flavor. I always recommend getting fresh bell peppers and thyme for maximum freshness and taste, and if you can find authentic jerk seasoning, it makes a world of difference.
- Lime: The acidity brightens the chicken and helps tenderize it before cooking.
- Boneless chicken tenderloins: Tender and perfect for quick cooking, they soak up marinades well.
- Hot jerk seasoning: This is the star spice blend that gives the dish its iconic Caribbean kick.
- Green seasoning: A herby, flavorful Caribbean blend; it complements the jerk seasoning beautifully.
- Browning sauce (optional): Adds color and a subtle depth without overpowering.
- Neutral oil (avocado or canola): Great for cooking without overpowering flavors.
- Penne pasta: Its shape holds onto the creamy sauce perfectly.
- Green, red, and yellow bell peppers: Adds sweetness and crunch, plus those iconic Rasta colors!
- Yellow onion: Provides a subtle sweetness when sautéed.
- Garlic cloves: The base for savory depth.
- Fresh thyme: Adds a fragrant, herbal note that ties everything together.
- Heavy cream: Brings luscious creaminess to the sauce.
- Salt, black pepper, and paprika: Seasonings to deepen the flavor profile.
- Parmesan cheese: Melts beautifully into the sauce for richness and a slightly nutty finish.
Variations
I love how flexible this Creamy Jerk Chicken Rasta Pasta Recipe is. You can easily make it your own by tweaking the protein or the veggies – it’s perfect for experimenting!
- Protein swap: I’ve switched chicken out for shrimp on occasion, and it’s equally divine—just reduce cooking time to keep shrimp tender.
- Heat level: If you like it spicy, go bold with extra jerk seasoning; for a milder dish, tone it down or remove the hot peppers.
- Vegetarian option: Try sautéed mushrooms or tofu marinated in jerk seasoning for a plant-based twist.
- Dairy alternatives: Use coconut cream instead of heavy cream for a dairy-free, extra tropical flavor.
How to Make Creamy Jerk Chicken Rasta Pasta Recipe
Step 1: Tenderize and Prep the Chicken
This might sound unusual, but soaking the chicken in lime-infused water at the start is a game changer. It helps tenderize the meat and removes any off flavors or slime. Just roll the lime on your countertop to soften it up, squeeze the juice over the chicken in a bowl, and let it soak for 15-20 minutes. Then rinse the chicken a few times, pat it dry, and you’ll have juicy, fresh-tasting chicken ready to marinate.
Step 2: Marinate the Chicken
After drying, toss the chicken with hot jerk seasoning, green seasoning, browning sauce, and a bit of oil. I like to really massage the spices in with my hands—it helps the flavors penetrate the meat. Cover and refrigerate anywhere from 30 minutes to overnight. The longer you marinate, the more intense the flavor, so plan ahead if you can.
Step 3: Cook the Pasta
While the chicken marinates, bring a large pot of salted water to a boil and cook the penne pasta until just tender (7-8 minutes). I always toss the drained pasta with a little oil to keep it from sticking while I finish the sauce. Cooking your pasta al dente is key because it soaks up the creamy sauce without turning mushy.
Step 4: Sauté the Chicken
Heat a skillet over medium and add some oil, then cook the marinated chicken, leaving extra marinade behind. Don’t overcrowd the pan; cook in batches if you have to. Sauté until the chicken browns nicely and reaches 165°F internally or juices run clear—this usually takes about 10 minutes. Browning the chicken adds big flavor and texture here, so don’t rush it.
Step 5: Cook the Peppers & Onions
Add a touch more oil to your skillet and toss in the sliced bell peppers, onion, garlic, and thyme. Sauté just until tender but still vibrant and crisp—this usually takes around 5 minutes. If your peppers look dull or are too soft, they’re overcooked, so keep an eye on them. Then, add the cooked chicken back into the pan and combine everything.
Step 6: Make the Creamy Sauce
Pour in the heavy cream, season with salt, black pepper, and paprika, and simmer gently for 5 minutes until you see small bubbles forming. Then stir in the Parmesan cheese and cook for another minute or two until it’s melted and the sauce is beautifully creamy. This step is where your pasta really transforms—rich, spicy, and oh-so-comforting.
Step 7: Combine and Serve
Mix the drained pasta into the sauce and chicken mixture, toss well, and let it rest off the heat for a couple of minutes for the flavors to meld. Serve immediately and watch your family’s eyes light up. Leftovers store well in the fridge for up to three days if you have any.
Pro Tips for Making Creamy Jerk Chicken Rasta Pasta Recipe
- Marinate Mindfully: I learned that even a short 30-minute marinate infuses great flavor, but overnight elevates it to a whole other level.
- Watch the Heat: Keep your skillet at medium to medium-high – too hot and the cream might separate or burn.
- Use Fresh Thyme: Fresh thyme leaves make a huge difference here compared to dried; they bring brightness and freshness.
- Don’t Overcook Veggies: I avoid mushy peppers by cooking just until tender-crisp, preserving their color and crunch.
How to Serve Creamy Jerk Chicken Rasta Pasta Recipe
Garnishes
I like to finish this dish with a sprinkle of chopped fresh parsley or even extra thyme leaves. Sometimes I add a little sprinkle of red chili flakes for an extra kick or a wedge of lime on the side to brighten it up just before eating.
Side Dishes
My go-to sides are simple steamed greens like sautéed kale or collard greens lightly seasoned with garlic. It balances the richness of the pasta. I also love pairing it with a refreshing cucumber and tomato salad to cut through the creaminess.
Creative Ways to Present
For special dinners, I’ve served this creamy jerk chicken pasta in individual shallow bowls garnished with edible flowers or fresh herb sprigs. It instantly ups the wow factor and makes it feel like a festive Caribbean feast!
Make Ahead and Storage
Storing Leftovers
When storing leftovers, I make sure to keep the Creamy Jerk Chicken Rasta Pasta Recipe in an airtight container and refrigerate it within two hours of cooking. I’ve found it stays great for up to 3 days and tastes just as flavorful the next day.
Freezing
Although I usually prefer fresh, I’ve frozen this pasta once and noticed the texture softens slightly after thawing. If you want to freeze it, use a freezer-safe container and thaw overnight in the fridge before reheating gently.
Reheating
To reheat, I warm it gently on the stovetop over low heat, adding a splash of cream or milk to loosen the sauce if needed. This keeps the sauce creamy rather than oily, which sometimes happens in the microwave if overheated.
FAQs
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Can I use a different type of pasta for this Creamy Jerk Chicken Rasta Pasta Recipe?
Absolutely! While penne is traditional and great for holding the sauce, you can swap in rigatoni, fusilli, or even farfalle. Just make sure to adjust cooking times according to the pasta shape.
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What if I don’t have green seasoning?
If green seasoning isn’t available, you can substitute it with a blend of fresh herbs like cilantro, parsley, scallions, and a splash of lime juice. It adds a similar fresh, herbaceous note to the dish.
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How spicy is this dish, and can I make it milder?
The jerk seasoning adds a moderate to high heat depending on the brand. To make it milder, reduce the amount of jerk seasoning or choose a mild jerk blend. You can also skip any added chili flakes when garnishing.
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Can I prepare the chicken ahead of time?
Yes! The chicken marinates even better if prepped a few hours or even the day before. Just keep it refrigerated and take it out about 15 minutes before cooking to let it come closer to room temperature.
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Is this recipe gluten-free?
The pasta in this recipe contains gluten, but you could substitute gluten-free penne or your favorite gluten-free pasta to accommodate dietary needs without sacrificing texture much.
Final Thoughts
This Creamy Jerk Chicken Rasta Pasta Recipe holds a special place in my heart because it reminds me of joyful Caribbean dinners with family—bold, comforting, and full of color. It’s the kind of dish you look forward to making again and again. I really hope you enjoy making and sharing this recipe as much as I do; it’s a crowd-pleaser that turns any night into a celebration of flavor!
Print
Creamy Jerk Chicken Rasta Pasta Recipe
- Prep Time: 20 minutes
- Cook Time: 52 minutes
- Total Time: 1 hour 12 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Jamaican
Description
Rasta Pasta with Jerk Chicken is a vibrant Jamaican-inspired dish featuring tender chicken marinated with spicy jerk seasoning, served over creamy penne pasta tossed with colorful bell peppers, onions, and a rich Parmesan-infused sauce. This recipe blends bold Caribbean flavors with a comforting creamy pasta base, perfect for a flavorful weeknight dinner or entertaining guests.
Ingredients
Chicken and Marinade
- 1 pound boneless, skinless chicken tenderloins, sliced into 2-inch pieces
- 1 lime
- 1 heaping tablespoon hot jerk seasoning
- 1 heaping tablespoon green seasoning
- 1/2 teaspoon browning sauce (optional)
- 2 teaspoons neutral oil (avocado or canola) for marinade
Pasta and Vegetables
- 8 ounces penne pasta
- 4 teaspoons neutral oil (to cook chicken and vegetables)
- 1/2 green bell pepper, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 1/2 yellow bell pepper, thinly sliced
- 1/2 yellow onion, thinly sliced
- 3 cloves garlic, minced
- 2 stems fresh thyme, leaves removed
Sauce
- 16 ounces heavy cream
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 cup shredded Parmesan cheese
Instructions
- Prepare the Chicken: Put the chicken pieces into a large mixing bowl. Roll the lime on the countertop to soften, slice in half, and squeeze the juice over the chicken. Mix the lime halves with the chicken and let it sit. Fill the bowl just until it covers the chicken with water. Stir gently, cover with plastic wrap, and let it sit for 15 to 20 minutes.
- Rinse the Chicken: Drain the water gently. Refill the bowl with fresh cold water and drain again. Repeat this rinsing twice more to remove the lime residue and any slime. Pat the chicken dry with paper towels.
- Marinate the Chicken: Add the hot jerk seasoning, green seasoning, browning sauce (if using), and 2 teaspoons of oil to the chicken. Massage all the seasoning thoroughly into the meat. Cover with plastic wrap and refrigerate for at least 30 minutes or up to overnight.
- Cook the Pasta: Bring a large pot of salted water to a boil (1 tablespoon salt per 2 quarts water). Add the penne pasta and cook uncovered for 7 to 8 minutes, stirring occasionally until al dente. Drain the pasta, return it to the pot, and drizzle with a little oil to prevent sticking. Set aside while preparing the sauce and chicken.
- Sauté the Chicken: Heat 2 teaspoons of oil in a deep non-stick skillet over medium heat. Using tongs, add chicken pieces, leaving excess marinade behind. Sauté for about 10 minutes until chicken is browned, seasoning dries onto the meat, and internal temperature reaches 165°F or juices run clear. Remove chicken and set aside.
- Cook the Vegetables: Add a little more oil to the skillet. Add thinly sliced green, red, and yellow peppers, onion, and minced garlic. Sauté for about 5 minutes until vegetables are tender but still retain their bright color and some crispness.
- Combine Chicken and Vegetables: Return the cooked chicken to the skillet with the vegetables and toss to combine evenly.
- Make the Sauce: Pour in the heavy cream, add salt, black pepper, and paprika. Let the cream simmer gently for 5 minutes, indicated by small bubbles forming on the surface.
- Add Parmesan Cheese: Stir in the shredded Parmesan cheese and cook for an additional 1 to 2 minutes until the cheese melts smoothly into the sauce.
- Finish the Dish: Remove the skillet from heat and let the pasta rest for 2 minutes, allowing it to absorb the rich flavors of the sauce. Serve the pasta hot immediately.
- Storage Tips: Store leftover pasta in an airtight container in the refrigerator for up to 3 days. When reheating, avoid overheating to prevent the cheese from becoming oily.
Notes
- Toss penne with a creamy jerk-infused sauce for this classic Jamaican pasta experience.
- Bell peppers add vibrant color and fresh flavor to Rasta pasta.
- Try using shrimp instead of chicken for a seafood variation.
- Marinating the chicken overnight intensifies the jerk flavor.
- Be careful when reheating leftover pasta to maintain creamy texture.
Nutrition
- Serving Size: 1 serving
- Calories: 571 kcal
- Sugar: 5 g
- Sodium: 1268 mg
- Fat: 40 g
- Saturated Fat: 22 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 31 g
- Cholesterol: 156 mg
