Description
Rasta Pasta is a vibrant Caribbean-inspired dish featuring tender jerk-seasoned chicken, sautéed peppers and onions, and a creamy, cheesy sauce tossed with al dente penne pasta. This flavorful recipe balances spicy, smoky jerk seasoning with rich Monterey Jack cheese and aromatic vegetables, creating a comforting and colorful meal perfect for any occasion.
Ingredients
Chicken and Seasoning
- 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)
Vegetables and Aromatics
- 1 large red bell pepper (sliced)
- 1 large green bell pepper (sliced)
- 1 large onion (sliced)
- 3-5 garlic cloves (minced)
Liquids and Dairy
- 1 ½ cups chicken broth (more as needed)
- 1 cup heavy cream
- 1 ½ cups Monterey Jack cheese (grated)
Pasta
- 16 ounces dried penne pasta
- Water (to boil pasta)
Optional Garnishes
- ½ teaspoon red pepper flakes (for spice)
- Fresh parsley (for garnish)
Instructions
- Prepare the chicken: In a large bowl, combine the cubed chicken with 2 tablespoons of jerk seasoning. Toss until all pieces are evenly seasoned, ensuring the jerk spices coat the chicken thoroughly for maximum flavor.
- Cook the chicken: In a large dutch oven or heavy pot over medium heat, melt 2 tablespoons of butter. Add the seasoned chicken cubes and cook them until fully cooked through and slightly browned, about 5-7 minutes. Once done, transfer the chicken to a bowl and set aside to rest.
- Sauté the vegetables and aromatics: Using the same pot, add the remaining tablespoon of butter. Sauté the sliced red and green bell peppers along with the sliced onions over medium heat until the vegetables are tender and the onions become translucent, approximately 3-5 minutes. Then add the minced garlic and the remaining 1 tablespoon of jerk seasoning, cooking for an additional 1-2 minutes until fragrant and well combined.
- Create the sauce: Return the cooked chicken to the pot with the sautéed vegetables. Pour in the chicken broth and heavy cream, stirring everything together. Bring the mixture to a gentle simmer and cook, stirring occasionally, allowing the sauce to thicken and reduce, which should take about 10-15 minutes.
- Cook the pasta: While the sauce simmers, bring a large pot of water to a boil. Cook the penne pasta according to package instructions until al dente, then drain thoroughly and set aside.
- Combine cheese and sauce: Once the sauce has thickened, stir in the grated Monterey Jack cheese gradually, allowing it to melt completely into the sauce, creating a creamy, cheesy texture.
- Mix pasta and finish: Add the cooked penne pasta into the sauce and chicken mixture, stirring well to coat the pasta evenly with the sauce. Garnish with optional red pepper flakes and freshly chopped parsley for extra heat and freshness. Serve warm and enjoy your flavorful Rasta Pasta!
Notes
- Adjust the amount of red pepper flakes according to desired spice level or omit if preferred milder.
- If the sauce becomes too thick, add a little more chicken broth or cream to reach the desired consistency.
- Monterey Jack cheese can be substituted with mozzarella or cheddar for different flavor profiles.
- For a healthier version, use light cream or substitute butter with olive oil.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove or in the microwave.
- Ensure the chicken is cooked through to an internal temperature of 165°F (74°C) for food safety.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean
