Last Updated on December 4, 2023 by Carne Diem
Protein:
Origin: Jamaican, Taste of the Islands
Method: Stovetop
Jump to RecipeThis Authentic Jamaican Rasta Pasta recipe is loaded with jerk chicken, bell peppers, onion, and a creamy sauce made with parmesan and coconut milk. This Caribbean inspired pasta recipe is loaded with flavor, but something even the kids will enjoy.
Table of contents
Making the Rasta Pasta with Jerk Chicken
To make the Jerk Chicken Rasta Pasta you will need to season and cook the jerk chicken, prep and cook the vegetables, cook your pasta and make the sauce. This easy pasta recipe can be ready for dinner in under 30 minutes.
Season and cook the jerk chicken
We typically make this jerk chicken pasta with chicken breasts. You can, however, use boneless thighs if you prefer dark meat. Often, we will also make this rasta pasta recipe with any leftover grilled jerk chicken from our grill.
Season both sides of the chicken with 2 tablespoons of jerk seasoning.
Grill or blacken the chicken in a heavy bottomed pan, until just cooked through then set aside and cut into strips.
Cook the pasta
We like to make the rasta pasta with penne pasta, because we fell it holds onto the flavors and sauce better. You can use your favorite pasta though. Cook the pasta until al dente then drain. Toss with a little bit of olive oil and reserve.
Sauté the veggies and make the rasta pasta sauce
Prep the veggies by dicing the onion and Scotch bonnet pepper and slicing the bell pepper.
Heat the butter and olive oil in a pan over medium heat. Sauté the onion and bell pepper for about 5 minutes.
Next, add the garlic and 1 tablespoon of the jerk seasoning and cook for about 2 minutes, stirring constantly.
Add the chicken stock to the pan along with the coconut milk. Bring to a boil then reduce to a simmer, and simmer for 5-10 minutes until slightly thickened. If you do not wish to use coconut milk, you can substitute an equal amount of heavy cream.
Next, add in the parmesan cheese and simmer the Caribbean jerk pasta until thickened.
Finishing the Jerk Chicken Rasta Pasta
Finish the Jamaican jerk chicken pasta by tossing the sauce with the pasta, diced tomatoes, and grilled chicken slices. Enjoy while warm.
Looking for more of the best pasta recipes from around the globe. Check out some of our best international pasta recipes:
- Grilled Italian Sausage Pasta with Arrabbiata Sauce
- Bowtie Chicken Pasta with a Balsamic Mascarpone Sauce
- Greek Grilled Shrimp with Basil-Orange Orzo
- Spanish Inspired Pasta Salad
- Smoked Salmon Lasagna with Spinach Noodles and Bechamel Sauce
- Classic Carbonara with Guanciale
What to Serve with Jamaican Rasta Pasta
Homemade rasta pasta goes well with Caribbean rice and grilled vegetables. Serve alongside other Jamaican and Caribbean favorites like Grilled Jamaican Beef Patties or Grilled Red Snapper Escovitch.
Frequently Asked Questions
While rasta pasta is packed with flavor, it is not typically a spicy dish. For those wishing to increase the spice level of the pasta dish you can increase the Scotch bonnet peppers.
Leftover rasta pasta should be covered and refrigerated. Any leftovers should be consumed within 3-4 days.
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📖 Recipe
Jamaican Jerk Chicken Rasta Pasta
Ingredients
- 16 Ounces Penne Pasta
- 2 Chicken Breasts
- 3 Tablespoons Jerk Seasoning divided
- 2 Bell Peppers different colors
- 1 Scotch Bonnet Pepper diced
- 1 Cup Heavy Cream or Coconut Milk
- ½ White Onion Sliced
- 3 Cloves Garlic Minced
- 1 Cup Chicken Stock
- 1 Cup Parmesan Cheese
- 1 Tablespoon Butter
- 1 Tablespoon Olive Oil
- 1 Tomato Diced
Instructions
- Season the chicken with 2 tablespoons of Jerk seasoning.
- Grill or blacken the chicken in a heavy bottomed pan, until just cooked through then set aside and cut into strips.
- Cook the pasta until al dente then drain and reserve.
- Heat butter and olive oil in a pan over medium heat. Sauté the onion, Scotch bonnet and bell pepper for about 5 minutes.
- Add the garlic and 1 tablespoon of the jerk seasoning and cook for about 2 minutes, stirring constantly.
- Add the chicken stock to the pan along with the coconut milk or heavy cream. Bring to a boil then reduce to a simmer, and simmer for 5 minutes.
- Add in the parmesan cheese and simmer until thickened.
- Toss the sauce with the pasta, diced tomatoes, and grilled chicken slices and enjoy while warm.
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