Rasta Pasta

Here you have a creamy rasta pasta that is made with jerk seasoning, diced chicken, pasta, peppers, onions and more. A creamy and cheesy chicken pasta that takes minimal effort to make, and offers a big flavor payout.

Prep: 10 min
Cook: 30 min
Total time: 40 min
Servings: 6 servings

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Ingredients

3 boneless skinless chicken breasts about 2 lbs, cut into 1-inch bite sized cubes
3 tbsp Caribbean jerk seasoning divided
3 tbsp butter divided
1 large red bell pepper sliced
1 large green bell pepper sliced
1 Large Onion sliced
3 clove garlic minced
1 1/2 cup chicken broth more as needed
1 cup heavy cream
1 1/2 cup Monterey jack cheese grated
16 oz dried penne pasta
Water (to boil pasta)
1/2 tsp red pepper flakes for spice optional
Fresh parsley (for garnish (optional)) optional

Method

Prepare the chicken. In a large bowl, combine the cubed chicken with 2 tablespoons of jerk seasoning. Toss until all chicken is seasoned.
In a large dutch oven or pot over medium heat, melt 2 tablespoons butter and cook the chicken breasts until cooked through, about 5-7 minutes. Transfer to a bowl and set aside.
In the same dutch oven over medium heat, add another tablespoon of butter and sauté the bell peppers and onions until tender and the onions become translucent, about 3-5 minutes. Then add the minced garlic and remaining tablespoon of jerk seasoning and sauté for an additional 1-2 minutes, until fragrant.
Return the cooked chicken to the pot along with the broth and heavy cream. Stir to combine. Bring the pot to a simmer and cook, stirring occasionally, until the sauce starts to thicken and is reduced, about 10-15 minutes.
As the sauce is simmering, prepare the noodles. In a large pot, boil water and prepare pasta to al dente according to package instructions. Once cooked, drain the water out and set pasta aside.
Once the sauce has reduced, stir in the grated cheese until melted.
Add the cooked pasta to the pot and stir to combine. Garnish with red pepper flakes and fresh chopped parsley. Enjoy!