Creamy Rasta Pasta with Jerk Chicken: Irresistibly Flavorful Bliss!
Equipment
Ingredients
- 1 lb chicken breast or thighs
- 2 tbsp jerk seasoning (store-bought or homemade)
- 1 tbsp olive oil
- 8 oz penne or gluten-free pasta
- 1 tbsp butter
- 1/2 red bell pepper, sliced
- 1/2 green bell pepper, sliced
- 1/2 yellow bell pepper, sliced
- 2 cloves garlic, minced
- 1 cup heavy cream or coconut cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella
- 1/4 tsp salt
- 1/4 tsp black pepper
- Fresh parsley or green onions (for garnish)
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- Rub chicken with jerk seasoning. Heat olive oil in skillet over medium-high. Cook chicken 5–6 minutes per side until cooked through. Remove and let rest, then slice.
- In the same pan, melt butter. Sauté garlic and sliced bell peppers for 3–4 minutes until slightly softened.
- Lower heat. Add cream, Parmesan, mozzarella, salt, and pepper. Stir until cheese is melted and sauce is creamy.
- Toss cooked pasta into the sauce and mix well to coat.
- Top with sliced jerk chicken and garnish with parsley or green onions.
- Serve hot and enjoy that flavor-packed bliss!
Notes
Use coconut cream for a dairy-free version with island vibes. Make it vegetarian by skipping the chicken and adding jerk tofu or mushrooms. Adjust spice level by choosing mild or hot jerk seasoning.