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.
Servings 6 servings
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 ounce dried penne pasta
- Water to boil pasta
- ½ teaspoon red pepper flakes for spice (optional)
- Fresh parsley for garnish (optional)
Instructions
- 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!