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Authentic Jamaican Rasta Pasta with Jerk Chicken

A close-up serving of Jamaican Rasta Pasta featuring penne, seasoned chicken, and vibrant slices of red, green, and yellow bell peppers.
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Make this flavorful and colorful Jamaican Rasta Pasta featuring tender chicken, vibrant vegetables, and a creamy, spicy sauce made with coconut milk and jerk seasoning.

Ingredients

Scale
  • 1 pound penne pasta
  • 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 green bell pepper, sliced
  • 2 cloves garlic, minced
  • 1/4 cup jerk seasoning paste (use your favorite brand)
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1/2 cup chicken broth
  • 1/2 cup grated Parmesan cheese (optional)
  • 1 Scotch bonnet pepper, minced (remove seeds for less heat)
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Cook the penne pasta according to package directions until al dente. Drain the pasta and set aside.
  2. While the pasta cooks, season the chicken pieces generously with half of the jerk seasoning paste.
  3. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set it aside.
  4. Add the chopped onion and all the sliced bell peppers to the same skillet. Sauté for 5 minutes until they begin to soften.
  5. Add the minced garlic and the remaining jerk seasoning paste to the vegetables. Cook for 1 minute until fragrant.
  6. Stir in the coconut milk, chicken broth, and dried thyme. Bring the sauce to a gentle simmer. If using, stir in the Parmesan cheese until melted and the sauce thickens slightly.
  7. Carefully add the minced Scotch bonnet pepper to the sauce. Stir well.
  8. Return the cooked chicken to the skillet. Add the drained pasta to the sauce. Toss everything together until the pasta is fully coated.
  9. Cook for 2-3 minutes, allowing the flavors to combine. Season with salt and black pepper as needed.
  10. Serve immediately, garnished with fresh parsley.

Notes

  • For a vegetarian option, substitute the chicken with 1 (15 ounce) can of drained and rinsed chickpeas, added when you add the coconut milk.
  • Adjust the amount of Scotch bonnet pepper based on your preference for heat. Wear gloves when handling the pepper.
  • If you prefer a richer sauce, use only 1/4 cup of chicken broth.

Nutrition

Find it online: https://juliameal.com/jamaican-rasta-pasta-recipe/