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
Scale
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
