Rasta Pasta
This creamy rasta pasta is loaded with juicy jerk chicken, bell peppers, and a rich coconut cream sauce. Bold, flavorful, and weeknight friendly!
Equipment
- Dutch Oven (or large skillet)
- Large Pot
Ingredients
Jerk Chicken Marinade
- 1 1/2 lbs Boneless Skinless Chicken Thighs , (sliced into strips)
- 2 tbsp Olive Oil
- 1 1/2 tbsp Wet Jerk Seasoning
- 2 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Browning Sauce
Creamy Jerk Pasta Sauce
- 16 oz Campanelle or Penne Pasta
- 1 tbsp Olive Oil
- 1 Yellow Onion, (diced)
- 3 Bell Peppers, (sliced) - I like to a mix of use red, yellow, and green
- 4 cloves Garlic, (diced)
- 2 tbsp Salted Butter
- 2 tbsp All Purpose Flour
- 1 tsp Garlic Powder
- 1 tsp Dried Thyme
- 1/4 tsp Allspice
- 1 pack Sazon
- 1/2 tbsp Chicken Bouillon Paste
- 1 tbsp Wet Jerk Seasoning
- 1 cup Canned Coconut Milk
- 2 cups Heavy Cream
- 4 oz Cream Cheese
- 1 1/2 cups Parmesan Cheese, (grated)
- 1 tsp Black Pepper and Kosher Salt, (more or less as per your personal preference)
- 1 tbsp Lemon Juice
- Fresh Cilantro, (diced), for garnish
Instructions
- Pat boneless skinless chicken thighs dry with paper towels, then cut into strips. 1 1/2 lbs Boneless Skinless Chicken Thighs
- Drizzle with 1 tbsp of olive oil and add wet jerk seasoning, garlic powder, onion powder, and browning sauce. Let it marinate for 30 minutes (overnight for best results). 1 1/2 tbsp Wet Jerk Seasoning 1 tsp Garlic Powder 2 tsp Onion Powder 1 tsp Browning Sauce
- Bring a large pot of salted water to a boil and boil pasta until al dente. 16 oz Campanelle or Penne Pasta
- Drizzle 1 tbsp olive oil into a large pot or dutch oven over medium heat. Let the pan warm for 3-4 minutes, then add chicken, searing on both sides for about 3-4 minutes, until browned and completely cooked. Remove from the pan and set aside.
- Add sliced onions and bell peppers to the same skillet - do not wipe the pan. Cook for 7-8 minutes, until softened, remove and set aside. Add more olive oil to the pan if needed, then cook diced garlic for 2-3 minutes. Add butter to pan. Once melted, add flour garlic powder, thyme, allspice, Sazon, chicken bouillon paste, and jerk seasoning. Cook for 2-3 minutes until a thick paste forms. 1 Yellow Onion 3 Bell Peppers 1 tbsp Olive Oil 4 cloves Garlic 2 tbsp Salted Butter 2 tbsp All Purpose Flour 1 tsp Garlic Powder 1 tsp Dried Thyme 1/4 tsp Allspice 1 pack Sazon 1/2 tbsp Chicken Bouillon Paste 1 tbsp Wet Jerk Seasoning
- Slowly pour in coconut milk and mix together until smooth. Add heavy cream and cream cheese and continue to cook until cream cheese is melted into the sauce, about 5-6 minutes. 1 cup Canned Coconut Milk 2 cups Heavy Cream 4 oz Cream Cheese
- Reduce the heat to low and simmer for another 5 minutes, until thickened, then add grated parmesan cheese, and lemon juice. Stir together until the cheese is melted. Taste for salt and pepper and adjust as needed. 1 1/2 cups Parmesan Cheese 1 tbsp Lemon Juice 1 tsp Black Pepper and Kosher Salt
- Fold cooked chicken and pepper/onion mixture into the sauce. Sprinkle with cilantro or chopped green onions before serving. Fresh Cilantro
Video
Notes
Store leftover rasta pasta in an airtight container in the refrigerator for up to 3–4 days.
Nutrition
Calories: 821kcal, Carbohydrates: 56g, Protein: 35g, Fat: 51g, Saturated Fat: 30g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 14g, Trans Fat: 0.1g, Cholesterol: 183mg, Sodium: 630mg, Potassium: 693mg, Fiber: 4g, Sugar: 8g, Vitamin A: 1936IU, Vitamin C: 40mg, Calcium: 328mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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