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
Scale
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
