This Creamy Rasta Pasta with Jerk Chicken is one of those meals that hits every single time. The chicken is seasoned with bold jerk flavors and cooked until it gets that nice char on the outside while staying juicy inside. Then everything gets tossed together with penne pasta in a creamy, spicy sauce that coats every bite perfectly.
The peppers bring a little sweetness and color to the dish while the jerk seasoning gives it that smoky Caribbean flavor. The creamy sauce balances everything out so it’s rich without being too heavy. This is the kind of pasta dish that feels like comfort food but still has bold flavor in every bite.
Honestly, once I mixed the jerk chicken into that creamy pasta sauce, I already knew this was gonna be one of those recipes people keep making over and over again.
Why Jerk Chicken Works So Well In Pasta
Jerk chicken adds a smoky, spicy, and slightly sweet flavor that takes creamy pasta to another level. The bold seasoning cuts through the richness of the sauce so the dish never feels too heavy. Pairing the creamy sauce with grilled jerk chicken creates the perfect balance of heat, flavor, and comfort food vibes all in one bowl.
Variations For This Recipe
Shrimp Rasta Pasta
Replace the chicken with seasoned shrimp.
Spicy Rasta Pasta
Add extra jerk seasoning and crushed red pepper flakes.
Alfredo Style
Add more parmesan cheese for a thicker Alfredo-style sauce.
Cajun Rasta Pasta
Mix Cajun seasoning with jerk seasoning for a smoky spicy combo.
Veggie Loaded Version
Add broccoli, mushrooms, or spinach for extra vegetables.
Creamy Rasta Pasta with Jerk Chicken
Ingredients
Pasta & Sauce
- 1 16 oz. package your favorite short-cut pasta (penne, rigatoni, etc.)
- 1 tablespoon extra virgin olive oil
- 4 garlic cloves minced
- 2 medium bell peppers chopped
- 1 red onion chopped
- 2 –3 fresh thyme sprigs
- 1 tablespoon dry jerk seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 1 scotch bonnet pepper or habanero minced
- 1 ½ cups heavy cream
- 2 cups chicken stock/broth
- 2 tablespoons white cooking wine
- 1 cup freshly grated parmesan cheese
Jerk Chicken
- 2 pounds chicken breast or thighs cubed
- 2 tablespoons Walkerwood’s Jerk Seasoning
- 1 tablespoon olive oil
Instructions
- Add the cubed chicken to a bowl.
- Drizzle with olive oil and season with 2 tablespoons of Walkerwood’s Jerk Seasoning.
- Mix well until the chicken is fully coated.
- Let it marinate for at least 20 to 30 minutes for better flavor.
- Bring a large pot of salted water to a boil.
- Cook the pasta until al dente according to the package instructions.
- Drain and set aside.
- Heat a large skillet over medium-high heat.
- Add the jerk chicken and cook until browned on the outside and fully cooked through, about 6 to 8 minutes.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add the olive oil.
- Add the chopped bell peppers, red onion, and thyme sprigs.
- Cook for 3 to 4 minutes until softened.
- Stir in the garlic and scotch bonnet pepper and cook for another 30 seconds.
- Sprinkle in the dry jerk seasoning, smoked paprika, and sea salt.
- Pour in the white cooking wine and let it reduce slightly.
- Add the chicken broth and heavy cream, stirring well.
- Bring everything to a gentle simmer.
- Slowly stir in the parmesan cheese until melted and creamy.
- Let the sauce simmer for a few minutes until it thickens slightly.
- Add the cooked pasta and jerk chicken back into the skillet.
- Toss everything together until fully coated in the creamy jerk sauce.
- Remove the thyme sprigs before serving.
- Serve hot and garnish with extra parmesan cheese and fresh parsley if desired.
- Enjoy that creamy, spicy Caribbean flavor in every bite.
Video
Recipe Tips
Related
Looking for other recipes like this? Try these:
Leave a Reply