Description
This authentic rasta pasta recipe combines tender jerk chicken with colorful bell peppers and a rich coconut milk sauce. A perfect Caribbean-Italian fusion dish that brings restaurant-quality flavors to your home kitchen in just 30 minutes.
Ingredients
- For the Jerk Chicken:
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 3 tablespoons jerk seasoning
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- Juice of 1 lime
- For the Creamy Pasta Sauce:
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 3 cloves garlic, minced
- 1 medium onion, diced
- 2 tablespoons tomato paste
- 1 tablespoon jerk seasoning
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- For the Vegetables and Pasta:
- 1 lb penne pasta
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 large green bell pepper, sliced
- 1 medium red onion, sliced
- 2 green onions, chopped
- 2 tablespoons olive oil
- Fresh parsley for garnish
- Lime wedges for serving
Instructions
- Marinate the Chicken (5 minutes): In a bowl, combine chicken pieces with jerk seasoning, olive oil, soy sauce, garlic powder, black pepper, and lime juice. Let marinate while preparing other ingredients.
- Cook the Chicken (6-8 minutes): Heat a large skillet over medium-high heat with 1 tablespoon oil. Add marinated chicken and cook for 6-8 minutes until golden brown and cooked through (165°F internal temperature). Remove and set aside.
- Start the Pasta: Bring a large pot of salted water to boil and cook penne pasta according to package directions until al dente. Reserve 1 cup pasta water before draining.
- Make the Sauce (8-10 minutes): In the same skillet with chicken drippings, add diced onion and cook 3-4 minutes until softened. Add minced garlic and cook 30 seconds until fragrant. Stir in tomato paste, jerk seasoning, thyme, and smoked paprika, cooking 1 minute.
- Create the Cream Base: Pour in coconut milk and heavy cream, whisking to combine. Bring to a gentle simmer, then reduce heat to low. Gradually add parmesan cheese, whisking until melted and smooth. Season with salt and pepper.
- Cook the Vegetables (4-5 minutes): In a separate large pan, heat olive oil over medium-high heat. Sauté bell peppers and red onion for 4-5 minutes until tender-crisp and vibrant.
- Combine Everything: Add drained pasta to the creamy sauce, tossing to coat. Add reserved pasta water if needed to reach desired consistency. Fold in cooked jerk chicken and sautéed vegetables.
- Serve: Garnish with fresh chopped parsley and green onions. Serve immediately with lime wedges on the side.
Notes
Heat Level: Start with less jerk seasoning and build up to your preferred spice level. You can always add more, but you can’t take it away.
Sauce Consistency: If the sauce becomes too thick, add reserved pasta water a little at a time. If too thin, simmer longer to reduce.
Make-Ahead Tips: Cook chicken and vegetables ahead of time and store separately. Make sauce fresh when ready to serve.
Substitutions: For vegan version, use firm tofu instead of chicken, cashew cream instead of heavy cream, and nutritional yeast instead of parmesan.
Storage: Refrigerate for up to 3 days. Reheat gently and add a splash of coconut milk to restore creaminess.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean-Italian Fusion
Nutrition
- Serving Size: 1
- Calories: 485
- Sugar: 8
- Sodium: 680
- Fat: 22
- Saturated Fat: 15
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 4
- Protein: 28
- Cholesterol: 75
Keywords: rasta pasta recipe, caribbean pasta, jerk chicken pasta, coconut milk pasta, jamaican pasta recipe, fusion cuisine, weeknight dinner, spicy pasta, creamy pasta, bell pepper pasta