Name: Rasta Pasta with Jerk Chicken and Creamy Monterey Jack Sauce Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Caribbean
Ingredients: 3 boneless skinless chicken breasts (about 2 lbs, cut into 1-inch bite-sized cubes); 3 tablespoons Caribbean jerk seasoning (divided); 3 tablespoons butter (divided); 1 large red bell pepper (sliced); 1 large green bell pepper (sliced); 1 large onion (sliced); 3-5 garlic cloves (minced); 1 ½ cups chicken broth (more as needed); 1 cup heavy cream; 1 ½ cups Monterey Jack cheese (grated); 16 ounces dried penne pasta; Water (to boil pasta); ½ teaspoon red pepper flakes (for spice); Fresh parsley (for garnish)

Print Recipe· 4.3 from 4 reviews

If you crave a dish bursting with bold Caribbean flavors but wrapped in cozy comfort food vibes, this Rasta Pasta with Jerk Chicken and Creamy Monterey Jack Sauce Recipe will instantly become your new favorite. Imagine tender, spicy jerk chicken mingling with colorful bell peppers, all smothered in a luscious, cheesy Monterey Jack sauce that hugs every bite of perfectly cooked penne pasta—each forkful is a celebration of vibrant tastes and creamy goodness. This recipe does a brilliant job balancing heat, creaminess, and freshness, making it an absolute joy to prepare and even more delightful to savor.

Ingredients You’ll Need

The image shows an overhead view of several clear glass bowls and measuring cups arranged on a white marbled texture. There are ten bowls and cups with various ingredients: one large bowl filled with raw, cut chicken pieces in the top left; a medium bowl of raw penne pasta in the center; a medium bowl of shredded white cheese below the pasta; a medium bowl with sliced white onions on the right; a medium bowl with green bell pepper strips above the onions; a medium bowl with red bell pepper strips to the right of the green peppers; a small bowl with diced garlic at the top center; a small bowl with red chili flakes above the green peppers; a small bowl with a brown spice powder to the right of the chili flakes; a small bowl with two sticks of butter below the chicken; a clear measuring cup with a light cream liquid below the butter; and a clear measuring cup with a brown broth or stock below the cream on the left. Fresh green parsley is placed at the bottom right corner. The photo taken with an iphone --ar 4:5 --v 7

Every ingredient here plays a starring role in delivering that authentic, soulful Rasta pasta experience. From the fiery jerk seasoning that sets the mood, to the creamy Monterey Jack cheese that adds indulgence, these components combine simply but effectively to create the magic you’re after.

Boneless skinless chicken breasts: Cubed into bite-sized pieces to soak up all that bold jerk flavor.
Caribbean jerk seasoning: The spicy, aromatic backbone that brings island flair to the dish.
Butter: Adds richness and helps develop depth when sautéing vegetables and chicken.
Red and green bell peppers: For vibrant color and sweet crunch that brighten every bite.
Onion: Adds natural sweetness and soft texture when cooked to translucence.
Garlic cloves: Infuses a punch of savory aroma to elevate the sauce.
Chicken broth: The liquid base that helps create a flavorful, silky sauce.
Heavy cream: Richness that transforms the sauce into a decadent, creamy coating.
Monterey Jack cheese: Melted for a smooth, gooey finish with a mild tang.
Dried penne pasta: The perfect shape to hold onto that creamy sauce and juicy chicken.
Red pepper flakes (optional): For those who want an extra kick of heat.
Fresh parsley (optional): Adds brightness and fresh herbal notes as a garnish.

How to Make Rasta Pasta with Jerk Chicken and Creamy Monterey Jack Sauce Recipe

Step 1: Season and Cook the Chicken

Start by tossing the bite-sized chicken cubes in two tablespoons of Caribbean jerk seasoning, ensuring every piece is coated with that punchy Caribbean spice. Heat two tablespoons of butter in a large dutch oven or pot over medium heat, then cook the chicken until it’s beautifully seared and cooked through, about 5 to 7 minutes. Once done, set the chicken aside to rest while you build the sauce base.

Step 2: Sauté the Vegetables

In the same pot, melt the remaining tablespoon of butter, then add sliced red and green bell peppers along with the onion. Sauté these until tender and the onion turns translucent, around 3 to 5 minutes. This early step not only adds sweet crunch but fills your kitchen with enticing aromas already hinting at the rich flavors to come.

Step 3: Add Garlic and Remaining Jerk Seasoning

Stir in the minced garlic and the last tablespoon of jerk seasoning, cooking for another 1 to 2 minutes until everything is fragrant and infused with warmth. This layering of seasoning ensures your sauce won’t just taste good but sing with authentic Caribbean flair.

Step 4: Simmer with Broth and Cream

Bring the cooked chicken back to the pot, then pour in the chicken broth and heavy cream. Stir everything together and bring it to a gentle simmer, letting the sauce thicken naturally over 10 to 15 minutes. This slow simmer allows the flavors to meld beautifully while the sauce reaches that perfect creamy consistency you’re dreaming of.

Step 5: Cook the Pasta

While the sauce is doing its thing, boil your penne pasta in salted water until just al dente, following package instructions closely. Perfectly cooked pasta provides the best texture contrast to your creamy, spicy sauce, so don’t skip this step or overcook those noodles!

Step 6: Melt in the Monterey Jack Cheese

Once the sauce has thickened, stir in the grated Monterey Jack cheese until it melts seamlessly, turning the sauce luxuriously creamy and cheesy. This step is the heart of the Rasta Pasta with Jerk Chicken and Creamy Monterey Jack Sauce Recipe, giving it that indulgent finish that will keep everyone coming back for seconds.

Step 7: Combine Pasta and Sauce

Add the drained pasta directly to the pot and toss everything together until the noodles are evenly coated with the vibrant, cheesy sauce and studded with juicy chicken and tender veggies. Finish by sprinkling red pepper flakes and fresh parsley on top for a burst of color and an optional hint of extra heat.

How to Serve Rasta Pasta with Jerk Chicken and Creamy Monterey Jack Sauce Recipe

The image shows a white pot filled with a creamy orange sauce that holds pieces of cooked meat and slices of red and green bell peppers. On top in the middle, there is a heap of shredded white cheese. The pot sits on a white marbled surface with no other objects around. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh parsley is a wonderful garnish that not only adds a splash of green vibrance but also freshens the palate after the rich sauce. If you enjoy more heat, a sprinkling of red pepper flakes will ignite those spicy senses. Feel free to add a wedge of lime on the side to brighten up the flavors with a zesty twist.

Side Dishes

This dish pairs beautifully with simple sides like a crisp green salad to add crunch and balance, or a serving of sautéed greens like spinach or callaloo for a truly Caribbean feast vibe. For the heartiest meal, consider some warm garlic bread to soak up any leftover creamy sauce—comfort at its best!

Creative Ways to Present

For a festive, communal feel, serve this pasta straight from the pot in the center of the table, encouraging everyone to dig in together. Alternatively, plate it elegantly by twirling pasta into neat nests, garnishing with a colorful array of bell pepper slices and fresh herbs. Bright, tropical accents like edible flowers or colorful ceramic bowls also amplify the vibrant island spirit of the recipe.

Make Ahead and Storage

Storing Leftovers

This Rasta Pasta with Jerk Chicken and Creamy Monterey Jack Sauce Recipe keeps well in an airtight container in the refrigerator for up to three days. The flavors actually deepen as they rest, making it a delicious option for next-day lunches or easy dinners.

Freezing

If you want to freeze leftovers, portion your pasta into freezer-safe containers, leaving a little room at the top because the sauce will expand when frozen. It will keep nicely for up to two months. Just thaw overnight in the fridge before reheating.

Reheating

To reheat, warm gently on the stove over low heat, adding a splash of cream or broth to loosen the sauce if it’s thickened too much. Stir frequently to keep the chicken tender and the sauce creamy, avoiding any dryness or separation.

FAQs

Can I use a different type of cheese?

Absolutely! While Monterey Jack offers a great creamy melt and mild flavor, you could substitute mozzarella or a blend of mild cheddar and mozzarella for a bit more tang or stretch the flavor in new ways.

How spicy is this dish?

This recipe brings a moderate level of heat thanks to the jerk seasoning and optional red pepper flakes. However, you can easily adjust the spice by using less seasoning or skipping the flakes altogether if you prefer a milder meal.

Can I make this dish vegetarian?

Yes! Simply swap out the chicken for sautéed mushrooms or seasoned tofu to keep the protein element while preserving that creamy, comforting sauce. The peppers and jerk seasoning will still deliver fantastic flavor.

What type of pasta works best?

Penne is the classic choice here because its tube shape traps the sauce perfectly. However, rigatoni or ziti would also work beautifully if that’s what you have on hand.

Is this recipe suitable for weeknight dinners?

Definitely! With about 40 minutes from start to finish and straightforward steps, this Rasta Pasta with Jerk Chicken and Creamy Monterey Jack Sauce Recipe is an achievable, one-pot meal that brings exciting flavors without fuss.

Final Thoughts

This dish really is the perfect fusion of spicy, creamy, and colorful comfort food that will brighten any meal. Once you try the Rasta Pasta with Jerk Chicken and Creamy Monterey Jack Sauce Recipe, you’ll see why it’s such a beloved favorite—because it’s more than just pasta; it’s a joyful experience on a plate. Give it a whirl, share it with friends, and enjoy every satisfying bite!