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Creamy Jerk Chicken Rasta Pasta

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This Creamy Jerk Chicken Rasta Pasta brings Caribbean warmth to a cozy weeknight dinner with tender jerk-seasoned chicken and colorful bell peppers in a creamy sauce.

Ingredients

Scale
  • 4 chicken breasts, filleted
  • 1 box penne pasta
  • 1/2 stick garlic herb butter
  • 1 cup heavy cream
  • 1 cup half-and-half
  • 2 packets jerk seasoning
  • Shredded mozzarella cheese
  • Freshly grated Parmesan cheese
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 orange bell pepper, sliced
  • Garlic paste

Instructions

  1. Cook the penne pasta according to package instructions. Before draining, reserve about 1/4 cup of the pasta cooking water, then drain and set the pasta aside.
  2. Melt 1/2 stick garlic herb butter in a large skillet over medium heat until it foams slightly.
  3. Add the filleted chicken breasts to the skillet and cook until golden brown and cooked through, about 4 to 6 minutes per side. Transfer the chicken to a plate and allow it to rest, then slice or chop.
  4. Return the skillet to medium heat and stir in garlic paste and jerk seasoning. Cook for another minute, stirring.
  5. Add the sliced bell peppers and sauté until tender, about 3 to 5 minutes.
  6. Pour in the heavy cream and half-and-half, bringing to a gentle simmer.
  7. Stir in the cooked penne until well combined. If too thick, add reserved pasta water.
  8. Add shredded mozzarella and Parmesan, stirring until melted and creamy.
  9. Return the sliced chicken to the skillet, combine, and serve hot. Garnish with extra Parmesan if desired.

Notes

Use a wide skillet for easy cleanup. Refrigerate leftovers for 3-4 days. Freeze chicken and sauce separately from pasta for up to 2 months.

Nutrition

Keywords: jerk chicken, rasta pasta, creamy pasta, Caribbean flavors

Find it online: https://recipehappy.com/creamy-jerk-chicken-rasta-pasta/