If you’re craving something that bursts with tropical flavors and creamy indulgence, you’re going to want to try this Jerk Chicken Rasta Pasta Recipe. It’s one of those dishes that’s both comforting and exciting—spicy jerk chicken perfectly balanced by a luscious, cheesy sauce that’s dotted with colorful veggies. Seriously, my family goes crazy for this every time I make it, and I know you’ll love it too.
Why You’ll Love This Recipe
- Bold, Authentic Flavors: The jerk seasoning combined with fresh herbs and peppers brings a real taste of Jamaica into your kitchen.
- Creamy Comfort: Heavy cream and Parmesan make the sauce luxuriously smooth and totally crave-worthy.
- Vibrant Presentation: The colorful trio of bell peppers makes this dish as beautiful as it is delicious.
- Family Friendly: It’s hearty, satisfying, and appeals to both spice lovers and milder tastes when you adjust the heat.
Ingredients You’ll Need
This recipe calls for a few simple but bold ingredients that play perfectly together. Don’t worry if you don’t have browning sauce on hand—that’s optional but adds a lovely depth. And I always recommend fresh bell peppers—it really brings the “Rasta” colors alive!
- Lime: Rolling it first and using fresh juice brightens and tenderizes the chicken beautifully.
- Chicken tenderloins: They cook quickly and stay juicy—perfect for soaking up all that jerk flavor.
- Hot jerk seasoning: The aromatic spice blend is the heart of the dish; get a good quality blend for best results.
- Green seasoning: This herbaceous blend really lifts the jerk flavors—if it’s tricky to find, fresh herbs like thyme and scallions can work as a substitute.
- Browning sauce (optional): Adds a subtle caramelized richness that deepens the chicken’s color and flavor.
- Neutral oil: I like avocado oil because it has a high smoke point and doesn’t affect the flavor.
- Penne pasta: The tubular shape holds the creamy sauce perfectly.
- Bell peppers (green, red, yellow): Adds sweetness and the iconic Rasta color theme, plus a lovely crunch.
- Yellow onion: Adds a mild sharpness that complements the spices.
- Garlic: Makes everything better—use fresh for that authentic flavor punch.
- Fresh thyme: Essential for that earthy, aromatic note.
- Heavy cream: Creates the silky, luscious sauce that coats everything.
- Salt, black pepper, paprika: Simple seasonings to balance and enhance flavors.
- Parmesan cheese: Melts into the sauce for that perfect hint of umami and creaminess.
Variations
One of my favorite things about this Jerk Chicken Rasta Pasta Recipe is how easy it is to customize. I often tweak the ingredients based on what I have on hand or dietary preferences, and you should too!
- Swap the protein: Instead of chicken, I sometimes use shrimp for a lighter take, or even tofu if you want a vegetarian version.
- Add heat: If you like it spicier, add extra jerk seasoning or a few dashes of hot sauce to the sauce.
- Use coconut milk: For a dairy-free spin, substitute heavy cream with coconut milk—it adds a tropical flair.
- Veggie boost: Throw in some zucchini or spinach for more veggies and extra color.
How to Make Jerk Chicken Rasta Pasta Recipe
Step 1: Prep and Tenderize the Chicken
Start by rolling your lime on the counter to wake up the juices—that’s a trick I learned from my grandmother, and it really helps! Squeeze the juice over your chopped chicken and soak the pieces in water with the lime halves for about 15-20 minutes. This step tenderizes the chicken and helps remove any unwanted smells. Don’t skip the rinse—it makes a big difference in texture and flavor later on.
Step 2: Marinate with Bold Flavors
Drain and pat your chicken dry, then toss it with the jerk seasoning, green seasoning, optional browning sauce, and oil. I usually massage the spices in with my hands—that’s my favorite way to really make sure every piece is coated evenly. Cover and refrigerate for at least 30 minutes, though overnight gives the best flavor punch.
Step 3: Cook the Pasta
While the chicken marinates, get your pasta water boiling. I always salt my water generously—think of it as seasoning the pasta inside and out. Cook your penne al dente according to the package, drain it, and toss it back in the pot with a drizzle of oil so it doesn’t stick as you get your sauce ready.
Step 4: Sauté the Chicken
Heat a bit of oil in a deep non-stick skillet and add your marinated chicken, leaving excess marinade behind. Cook over medium heat for about 10 minutes, turning occasionally until the chicken is browned and cooked through (165°F internal temperature). The jerk spices should stick to the meat nicely, forming a flavorful crust. Remove the chicken and set aside.
Step 5: Sauté the Veggies
In the same pan, add a bit more oil and throw in your sliced bell peppers, onion, and garlic. Sauté for about 5 minutes until tender but still crisp and vibrant—that bite and color are key for that authentic Rasta pasta vibe.
Step 6: Bring It All Together with Creamy Sauce
Return the chicken to the pan with the veggies, then pour in the heavy cream and season with salt, black pepper, and paprika. Let it simmer gently for about 5 minutes, stirring often. When you see those little bubbles, add the Parmesan cheese and cook another 1-2 minutes until melted and luscious. This is the moment the sauce becomes pure magic.
Step 7: Combine Pasta and Sauce
Remove your sauce from the heat and let the pasta sit in it for 2 minutes so it soaks up all those incredible flavors. Then serve it hot and watch the smiles around the table grow!
Pro Tips for Making Jerk Chicken Rasta Pasta Recipe
- Lime Soak Magic: This tenderizing step is my secret to juicy chicken every time, so don’t rush it.
- Don’t Overcook Pasta: Cooking your penne just until al dente prevents it from getting mushy once mixed with sauce.
- Sauté Veggies Quick: Keeping peppers crisp adds a fresh texture contrast I absolutely love.
- Reheat Gently: When warming leftovers, use low heat to avoid oily cheese separation.
How to Serve Jerk Chicken Rasta Pasta Recipe
Garnishes
I like to sprinkle extra fresh thyme or chopped scallions on top for a burst of color and freshness. If you’re feeling a little adventurous, a dash of crushed red pepper flakes can add a nice kick.
Side Dishes
This dish pairs wonderfully with a simple green salad or some steamed cabbage for a more Jamaican-inspired meal. For a heartier spread, I love serving it alongside sweet fried plantains—they cut the heat perfectly.
Creative Ways to Present
For dinner parties, I’ve arranged this pasta in colorful bowls topped with edible flowers and accompanied by rum punch cocktails. It’s such a conversation starter! Plus, serving it family-style in a big vibrant platter really shows off those Rasta colors.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge, and it usually tastes great for up to 3 days. Make sure to let the pasta cool completely before sealing, to keep everything fresh and flavorful.
Freezing
Freezing is possible but not ideal—the creamy sauce can separate a bit and change texture. If you do freeze some, freeze the pasta and sauce separately, and thaw overnight before reheating gently.
Reheating
I reheat leftovers over low heat on the stovetop, adding a splash of cream or milk to bring back that velvety sauce texture. Microwaving works in a pinch, but be careful not to overheat or the cheese can get oily.
FAQs
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Can I use a different cut of chicken for this Jerk Chicken Rasta Pasta Recipe?
Absolutely! While chicken tenderloins cook quickly and stay juicy, boneless, skinless chicken breasts or thighs can also work. Just be mindful of cooking time; thighs may need a bit longer, and breasts can dry out if overcooked. Cut pieces evenly for uniform cooking.
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What can I substitute if I don’t have green seasoning?
Green seasoning is a blend of fresh herbs commonly used in Caribbean cooking. If you can’t find it, you can mix fresh cilantro, scallions, thyme, garlic, and a little Scotch bonnet pepper if you like heat. Fresh herbs add that vibrant, herby flavor that’s hard to replicate otherwise.
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How spicy is this Jerk Chicken Rasta Pasta Recipe?
The heat level depends largely on your jerk seasoning and whether you add extra spice. I find it medium spicy, with plenty of flavor without overwhelming heat. You can tone it down by using mild jerk seasoning or up the heat with extra spices or hot sauce.
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Can I make this dish dairy-free?
Yes! To make this recipe dairy-free, swap heavy cream for canned coconut milk and replace Parmesan with a non-dairy cheese or nutritional yeast for that cheesy flavor. It changes the profile slightly but still tastes fantastic and creamy.
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Is it better to marinate the chicken overnight?
Marinating overnight definitely boosts flavor penetration and tenderizes the meat more. But if you’re short on time, 30 minutes still yields great results. Just make sure to give the chicken a good toss with the seasonings so the flavors coat evenly.
Final Thoughts
This Jerk Chicken Rasta Pasta Recipe has become one of my go-to dishes whenever I want something comforting with a touch of island flair. I love how it brings together spicy, creamy, and fresh elements in every bite. Whether you’re cooking for family, friends, or just yourself, it strikes the perfect balance of fun and sophistication. Honestly, if you try just one new pasta dish this month, make it this one—you won’t regret it!
Print
Jerk Chicken Rasta Pasta Recipe
- Prep Time: 20 minutes
- Cook Time: 52 minutes
- Total Time: 1 hour 12 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Jamaican
Description
Rasta Pasta with Jerk Chicken is a vibrant and flavorful Jamaican-inspired dish featuring tender chicken marinated in hot jerk seasoning and green seasoning, sautéed with colorful bell peppers and onions, then tossed in a rich, creamy Parmesan sauce over perfectly cooked penne pasta. This dish balances spicy, tangy, and creamy elements, making for a comforting yet exciting meal that’s perfect for any occasion.
Ingredients
Chicken 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 (such as avocado or canola oil)
Pasta
- 8 ounces penne pasta
- Salt (for boiling water, about 1 tablespoon per 2 quarts)
- Drizzle of neutral oil (to prevent pasta sticking)
Vegetables and Sauce
- 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
- 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 marinade: Roll the lime on the counter to soften and slice in half. Place chicken pieces into a large mixing bowl and squeeze lime juice over them. Add lime halves into the bowl as well. Fill the bowl with water just enough to cover the chicken. Stir with a wooden spoon or tongs, cover with plastic wrap, and let it sit for 15 to 20 minutes in acidic water.
- Clean the chicken: Drain the acidic water gently. Refill the bowl with fresh cold water and drain again. Repeat this rinsing process twice more to remove lime residue and any slime. Pat the chicken dry thoroughly using paper towels.
- Marinate the chicken: Add hot jerk seasoning, green seasoning, browning sauce (if using), and 2 teaspoons neutral oil to the chicken. Massage the seasonings into the meat with hands or tongs. Cover with plastic wrap and refrigerate for at least 30 minutes, or up to overnight, for deeper flavor.
- Cook the pasta: Bring a large pot of salted water to a boil (1 tablespoon salt per 2 quarts water). Add penne pasta and cook uncovered for 7 to 8 minutes, stirring occasionally, maintaining a rolling boil. Drain pasta in a colander, return to pot, and drizzle a little neutral oil to prevent sticking while preparing the sauce and chicken. Set aside.
- Sauté the chicken: Heat 2 teaspoons neutral oil in a deep non-stick skillet over medium heat. Add the marinated chicken pieces, leaving excess marinade behind, and sauté for about 10 minutes until browned and cooked through (internal temp 165°F or juices run clear). Turn occasionally to brown evenly. Remove from pan and set aside.
- Cook the vegetables: Add more oil to the skillet if needed. Add the sliced green, red, and yellow peppers, onion, and minced garlic. Sauté for about 5 minutes until vegetables are tender but still crisp and colorful, retaining some bite.
- Combine chicken and vegetables: Add the cooked chicken back into the skillet with the vegetables. Toss to combine evenly.
- Make the creamy sauce: Pour in the heavy cream along with salt, black pepper, and paprika. Let the cream simmer gently for 5 minutes until small bubbles appear. Stir in the shredded Parmesan cheese and cook for an additional 1 to 2 minutes until melted and the sauce is creamy and smooth.
- Combine pasta and sauce: Remove skillet from heat and add the cooked penne pasta, tossing gently to coat all ingredients thoroughly with the creamy jerk sauce. Let the pasta rest for 2 minutes to absorb flavors.
- Serve and store: Serve the Rasta Pasta with Jerk Chicken hot. Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently to avoid the cheese separating or becoming oily.
Notes
- Toss penne pasta with a creamy jerk-infused sauce for this classic Jamaican dish.
- Bell peppers add vibrant color and crisp texture to the dish.
- You can substitute shrimp for chicken for a seafood variation.
- Marinating the chicken overnight results in more intense flavor.
- Be careful not to overheat leftovers to prevent the cheese from separating and becoming oily.
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
