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Caribbean Jerk Chicken Pasta, is a creamy, colorful, flavor packed pasta. It’s a quick and easy dinner perfect for busy nights.
If you are in need of a quick and easy chicken dinner, look no further than this Creamy Caribbean Jerk Chicken Rasta Pasta. With chicken, 3 different kinds of bell peppers, onions and jerk seasoning its creamy, spicy, a little sweet and oh so scrumptious.
I am all for trying new things especially when it comes to seasoning blends. I love to see how different flavors work together. For this recipe I decided to jump into completely uncharted territory for me and grab a bottle of Caribbean Jerk seasoning.
Jerk Seasoning is a unique blend of flavors with cinnamon, allspice, garlic, salt and scotch bonnet peppers. At first taste its slightly sweet but then on the back of the tongue you get a little spice. It really is the best of both worlds. And combined withe creaminess of the sauce in this pasta, it’s perfectly balanced!
CHICKEN: Boneless, skinless chicken breasts are perfect for this recipe. Boneless, skinless chicken thighs would also work.
JERK SEASONING: You can find this seasoning blend in most grocery stores, you can buy it online or you can make your own!
BELL PEPPERS: One of the great things about this dish is how colorful it is. To do that, all you need is three different colors of bell peppers. This recipe calls for orange, green and red. There is really no difference in flavor so use what ever combo of colors that you like.
ONIONS AND GARLIC: These aromatics are a must.
HALF AND HALF AND SOUR CREAM: Both of these add a creaminess to the pasta. The sour cream adds a bit of tang too.
PENNE PASTA: You could use any pasta that you like. I prefer penne for this because I like the way that the sauce works it’s way into the little holes.
STEP #1: Combine chicken and jerk seasoning together in a bowl. Cover and refrigerate for at least 30 minutes.
DES’ TIP: To get even more Jerk flavor you can marinate the chicken for longer, 8 hours or overnight is fine.
STEP #2: Cook pasta according to package directions.
STEP #3: Sauté bell peppers, onions and garlic together in a large skillet. Cook just until they start to soften about 5 minutes.
STEP #4: Add chicken and cook until chicken is cooked through, about 10 minutes.
STEP #5: Add in heavy cream, sour cream and more jerk seasoning. Continue cooking just until the sauce starts to thicken.
STEP #6: Return the pasta to the pot. Toss to combine. Reduce heat and let cook for another 5 minutes. Season to taste with salt and pepper.
Store leftover pasta in an airtight container in the refrigerator for up to 3 days. When you reheat it, simply heat in a skillet.
If you love this Rasta Pasta check out these other pasta dishes:
If you’re looking for other chicken recipes, here are some of my favorites:
Note: This post was originally written in 2010. It was updated with new photos, step by step photos and nutrition facts in 2020.
Toss chicken with 2 teaspoons jerk seasoning.
Bring a large pot of water to a boil and cook pasta according to package directions. Drain.
Meanwhile, heat olive oil in a skillet over medium heat. Stir in diced peppers, onion and garlic. Cook 3 minutes.
Stir in chicken. Continue cooking until chicken is cooked through about 10 minutes.
Reduce heat and stir in half and half, sour cream and remaining tablespoon of jerk seasoning. Continue cooking until the sauce thickens slightly, about 5 minutes.
Stir in drained pasta. Toss to combine. Reduce heat and allow to simmer for 5 more minutes. Season to taste with salt and pepper. Serve.
Nutrition facts are for estimation purposes only.
Calories: 564 , Total Fat: 21.3g , Saturated Fat: 8.3g , Cholesterol: 179mg , Sodium: 167mg , Carbohydrates: 47.9g , Fiber: 1.2g , Sugar: 1.9g , Protein: 43.8g
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