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–+ servings

Creamy Jerk Chicken Rasta Pasta

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A vibrant, comforting dish that combines Caribbean heat and Italian comfort in one pan, featuring jerk chicken, creamy sauce, and colorful bell peppers.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Caribbean, Italian
Calories: 1200
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken breasts, filleted Tender chicken fillets that cook quickly and soak up jerk seasoning.
  • 1 box penne pasta Standard box of penne, cooked to al dente for the best texture.
  • 1/2 stick garlic herb butter Adds a garlicky, herby base fat for searing and flavoring the sauce.
  • 1 cup heavy cream Gives a rich, velvety body to the sauce.
  • 1 cup half-and-half Lightens and extends the cream for a balanced creaminess.
  • 2 packets jerk seasoning Primary source of Caribbean flavor, use both packets for a bold profile.
  • shredded mozzarella cheese Melts into the sauce for stretch and creaminess.
  • freshly grated Parmesan cheese Adds salty, nutty depth and finishes the sauce.
  • 1 red bell pepper, sliced Sweetness and color, sliced for even cooking.
  • 1 green bell pepper, sliced Earthy sweetness and crunch, sliced to match the others.
  • 1 yellow bell pepper, sliced Bright, sweet flavor and vibrant color.
  • 1 orange bell pepper, sliced Adds a different sweet citrus note and visual appeal.
  • garlic paste Concentrated garlic flavor that melds into the sauce quickly.

Method
 

Cooking the Pasta
  1. Cook the penne pasta according to package instructions. Drain and set aside, reserving about 1/4 cup of pasta water.
Preparing the Chicken
  1. In a skillet, melt the garlic herb butter over medium heat.
  2. Add the chicken breasts and cook until golden brown and cooked through, about 4 to 6 minutes per side. Let rest, then slice or chop.
Building the Sauce
  1. Stir in garlic paste and jerk seasoning, cooking for another minute.
  2. Add the sliced bell peppers and sauté until tender, about 3 to 5 minutes.
  3. Pour in heavy cream and half-and-half, bring to a simmer.
  4. Stir in cooked penne pasta and mix well.
  5. Add shredded mozzarella and Parmesan cheese, stir until melted and creamy.
  6. Serve hot and garnish with extra Parmesan if desired.

Nutrition

Serving: 1gCalories: 1200kcalCarbohydrates: 96gProtein: 62gFat: 60gSaturated Fat: 38gSodium: 800mgFiber: 4gSugar: 5g

Notes

Store leftovers in an airtight container for up to 3 days. This recipe can be frozen for up to 2 months.

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