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Authentic Jerk Chicken Rasta Pasta

Authentic Jerk Chicken Rasta Pasta combines jerk-seasoned chicken and creamy parmesan sauce.
Loaded with colorful bell peppers and Caribbean-inspired flavor.
Easy homemade recipe perfect for family dinners.
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Prep Time 19 minutes
Course Main Course
Cuisine Jamaican-Inspired Caribbean

Ingredients
  

  • Jerk Chicken
  • 1½ lbs organic chicken breast chopped into chunks
  • 1 –2 tablespoons jerk dry rub seasoning
  • Rasta Pasta
  • 16 oz short-cut pasta penne, rigatoni, or similar
  • 1 tablespoon extra virgin olive oil
  • 4 garlic cloves minced
  • 2 medium bell peppers chopped
  • 2 –3 fresh thyme sprigs
  • 2 tablespoons organic all-purpose flour
  • 1 –2 tablespoons jerk dry rub seasoning
  • 1 teaspoon smoked paprika
  • Sea salt to taste
  • 1 scotch bonnet pepper minced or slit whole
  • 1½ cups organic heavy cream
  • 2 cups organic chicken stock or broth
  • 2 tablespoons vegetable stock halal substitute for cooking wine
  • 1 cup freshly grated parmesan cheese
  • Chopped scallions for garnish

Instructions
 

  • Place the chicken chunks in a bowl and coat evenly with jerk dry rub seasoning.
  • Transfer the chicken to a sealed container or bag and refrigerate for at least 3 hours, preferably overnight.
  • Remove the chicken from the refrigerator 15–20 minutes before cooking.
  • Cook the pasta according to package directions until al dente. Drain and set aside.
  • Heat olive oil in a large skillet over medium-high heat.
  • Add the marinated chicken and cook for 3–4 minutes per side until nicely seared and cooked through.
  • Remove the chicken and set aside.
  • In the same skillet, add bell peppers, garlic, and scotch bonnet pepper. Sauté for 1–2 minutes until fragrant.
  • Stir in smoked paprika, jerk seasoning, flour, and a pinch of sea salt.
  • Gradually whisk in the heavy cream, chicken broth, and vegetable stock until smooth.
  • Return the chicken to the skillet and add thyme sprigs.
  • Reduce heat to low and simmer for 15–18 minutes until the sauce thickens.
  • Stir in the parmesan cheese until melted and creamy.
  • Add the cooked pasta and toss until fully coated in the sauce.
  • Remove the thyme sprigs.
  • Garnish with chopped scallions and serve immediately.
  • This Authentic Jerk Chicken Rasta Pasta is best enjoyed fresh while the sauce is silky and creamy.

Notes

  • Penne, rigatoni, or rotini work well in this recipe.
  • For a milder dish, replace the scotch bonnet with a small amount of bell pepper.
  • Serve with garlic bread, a fresh salad, or steamed vegetables.
  • Add shrimp alongside chicken for a seafood variation.