Creamy Rasta Pasta with Jerk Chicken
Creamy Rasta Pasta with Jerk Chicken combines smoky jerk-seasonedchicken, tender pasta, colorful peppers, and a rich creamy sauce for the ultimate Caribbean-inspired comfort food.
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
Don’t overcook the pasta. Cook it just to al dente because it will continue cooking slightly once it’s tossed into the creamy sauce.
