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Jamaican dish with peppers

Creamy Rasta Pasta Recipe (Jamaican Jerk Chicken Pasta)

This creamy rasta pasta with jerk chicken and sweet bell peppers is a Jamaican-inspired dinner that's bold, comforting and ready in 30 minutes.
4.69 from 89 votes
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Course: Pasta
Cuisine: Jamaican
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 608kcal
Author: Alice | Skinny Spatula

Equipment

Ingredients 

  • 1 lb (450 g) pasta
  • 1 lb (450 g) chicken breast, diced
  • 3 tablespoons jerk seasoning, divided
  • 2 tablespoons olive oil, divided
  • 1 tablespoon (20 g) unsalted butter
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 3 garlic cloves, minced
  • 4 spring onions, chopped
  • 1 cup (250 ml) chicken stock
  • 1 cup (250 ml) heavy cream
  • 1 cup (100 g) parmesan, grated
  • Fresh parsley, to garnish, optional

Instructions

  • Place the chicken pieces in a large bowl and toss them in two tablespoons of jerk seasoning.
    1 lb chicken breast, diced
    2 tablespoons jerk seasoning
  • Bring a large pot of water to a boil, salt it generously and cook the pasta al dente according to the instructions on the package. Reserve 1-2 cups of pasta water before draining.
    1 lb pasta
  • Meanwhile, heat 1 tablespoon olive oil in a deep pan or shallow cast-iron casserole and melt the butter in it.
    1 tablespoons olive oil
    1 tablespoon unsalted butter
  • Add the chicken cubes to the pan and cook for 5-6 minutes until cooked through. Remove the chicken from the pan and set it aside.
  • Add the remaining olive oil to the pan and saute the peppers for 2-3 minutes or until they soften to your liking.
    1 tablespoons olive oil
    1 red bell pepper
    1 yellow bell pepper
    1 green bell pepper
  • Next, add the garlic and sliced spring onions and cook for another minute until fragrant. Stir in the remaining jerk seasoning and continue to cook for 30 seconds until it smells toasty.
    1 tablespoons jerk seasoning
    3 garlic cloves
    4 spring onions
  • Stir in the chicken stock and heavy cream and cook until the sauce starts to thicken.
    1 cup chicken stock
    1 cup heavy cream
  • Add the chicken back to the pan and then the cooked pasta. Toss it well until coated in sauce, adding a dash of pasta water if it looks too thick.
  • Stir in the parmesan off the heat and serve immediately, garnished with fresh parsley and sliced spring onions if you like.
    1 cup parmesan, grated
    Fresh parsley

Video

Nutrition

Serving: 1serving | Calories: 608kcal | Carbohydrates: 50g | Protein: 50g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 13g | Cholesterol: 124mg | Sodium: 650mg | Fiber: 4g | Sugar: 6g

Nutrition is per serving and is an estimate provided by an online nutrition calculator.

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