Description
This Easy Rasta Pasta with Jerk Chicken features tender, spicy jerk-seasoned chicken cooked with sautéed bell peppers, onions, and a creamy, cheesy sauce made from chicken broth, heavy cream, and Monterey Jack cheese. Perfectly cooked penne pasta is combined with the flavorful sauce for a comforting Caribbean-inspired dish with a nice balance of heat and creaminess.
Ingredients
Scale
Chicken and Seasoning
- 1.5 pounds chicken breasts, boneless skinless, cut into 1-inch cubes
- 3 tablespoons jerk seasoning (divided)
- 3 tablespoons butter (divided)
Vegetables
- 1 large onion, sliced
- 1 large red bell pepper, sliced
- 1 large green bell pepper, sliced
- 3–5 cloves garlic, minced
Sauce and Pasta
- 1 ½ cups chicken broth
- 1 cup heavy cream
- 1 ½ cups Monterey Jack cheese, freshly grated
- 16 ounces penne pasta, dry
- 1/4 teaspoon red pepper flakes (optional)
- Fresh parsley for garnish (optional)
Instructions
- Season the Chicken: In a large bowl, combine the cubed chicken breasts with 2 tablespoons of jerk seasoning. Mix well to coat each piece evenly with the seasoning.
- Cook the Chicken: Heat 2 tablespoons of butter in a Dutch oven or large pot over medium heat. Add the seasoned chicken and cook for about 5-7 minutes, stirring occasionally, until the chicken is just barely cooked through and no longer pink in the center. Remove the chicken from the pot and set aside carefully to avoid overcooking.
- Sauté Vegetables: In the same pot, add the remaining 1 tablespoon of butter. Add the sliced onions and red and green bell peppers. Sauté over medium heat for 4-5 minutes, until the onions become translucent and the peppers soften slightly.
- Add Garlic and Remaining Seasoning: Stir in the minced garlic and the remaining 1 tablespoon of jerk seasoning. Continue to sauté for 1-2 more minutes to release the flavors.
- Make the Sauce: Return the cooked chicken to the pot. Pour in the chicken broth and heavy cream, stirring to combine all ingredients well. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 5-8 minutes, stirring occasionally, until the sauce thickens slightly.
- Add Cheese: Remove the pot from heat and stir in the freshly grated Monterey Jack cheese until it melts smoothly into the sauce.
- Cook the Pasta: While the sauce simmers, bring a large pot of salted water to a boil. Add the dry penne pasta and cook according to package instructions until al dente.
- Combine Pasta and Sauce: Drain the cooked pasta in a colander and then add it directly to the pot with the chicken and sauce mixture. Stir gently to combine all the ingredients evenly.
- Garnish and Serve: Optionally sprinkle with red pepper flakes and freshly chopped parsley before serving for a touch of color and extra flavor.
Notes
- Do not overcook the chicken when initially sautéing; it will finish cooking in the sauce to remain tender and juicy.
- If you prefer less heat, reduce the amount of jerk seasoning or omit the red pepper flakes.
- Use freshly grated cheese for the best melting quality and flavor.
- This dish pairs well with a side salad or steamed vegetables for a balanced meal.
- For a dairy-free version, substitute heavy cream and cheese with coconut cream and a dairy-free cheese alternative.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean
Keywords: Rasta Pasta, Jerk Chicken, Caribbean Pasta, Creamy Pasta, Spicy Chicken, Easy Dinner Recipe
