Settle in, flavor seekers, because we’re about to embark on a culinary journey to the tropics without leaving your kitchen! Seriously, this Chicken Rasta Pasta is the ultimate comfort food with a vibrant Caribbean twist that’ll make your taste buds do the limbo. So grab your apron and let’s turn up the heat with this irresistibly creamy, jerk-seasoned masterpiece that’s guaranteed to become a weeknight favorite.
Why This Recipe Works
- The perfect balance of spicy jerk seasoning and creamy coconut milk creates a sauce that’s both exciting and comforting, delivering complex flavors without overwhelming heat.
- Using both heavy cream and cream cheese ensures an ultra-rich, velvety sauce that clings beautifully to every noodle and piece of chicken.
- Quick-seared chicken breasts maintain juicy tenderness while developing a flavorful crust that adds textural contrast to the creamy pasta.
- The colorful bell pepper trio not only adds authentic Rasta colors but provides sweet crunch that cuts through the richness of the sauce.
- Simmering the sauce for exactly 8-10 minutes allows flavors to meld perfectly while reducing to the ideal coating consistency.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 3 tablespoons Jamaican jerk seasoning, divided
- 2 tablespoons olive oil, divided
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup coconut milk
- 4 ounces cream cheese, softened and cubed
- 1 pound penne pasta
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
- 1/4 cup green onions, sliced
Equipment Needed
- Large pot for boiling pasta
- Large skillet or Dutch oven
- Wooden spoon or spatula
- Cutting board and chef’s knife
- Measuring cups and spoons
- Colander for draining pasta
- Tongs for turning chicken
Instructions
Prepare and Season the Chicken
Begin by patting your chicken breasts completely dry with paper towels – this is crucial for achieving that beautiful golden sear rather than steaming in their own moisture. Cut the chicken into uniform 1-inch cubes, then toss them in a medium bowl with 2 tablespoons of Jamaican jerk seasoning, making sure every piece is thoroughly coated. Let the chicken marinate while you prep your vegetables, about 10-15 minutes, which allows the spices to penetrate the meat. The jerk seasoning will create a flavorful crust when seared, so don’t skip this resting time! Meanwhile, slice your bell peppers and onion into thin strips, and mince your garlic – having everything prepped and ready will make the cooking process smooth and enjoyable.
Cook the Pasta to Perfect Al Dente
Bring a large pot of generously salted water to a rolling boil – you want it to taste like the sea, as this is your only chance to season the pasta itself. Add the penne and cook for exactly 9 minutes, stirring occasionally to prevent sticking. Start testing at 8 minutes by fishing out a piece and biting into it; you want slight resistance in the center without any hard crunch. Remember, the pasta will continue cooking in the sauce later, so undercooking slightly is better than overcooking! Drain the pasta in a colander but reserve about 1 cup of the starchy cooking water – this liquid gold will help thin your sauce later if needed. Do not rinse the pasta, as the surface starch helps the sauce adhere beautifully to every noodle.
Sear the Chicken to Golden Perfection
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers and easily slides around the pan, about 2-3 minutes. Add the seasoned chicken in a single layer, making sure not to overcrowd the pan – work in batches if necessary. Cook undisturbed for 3-4 minutes until a deep golden-brown crust forms on the bottom, then flip and cook another 3-4 minutes until the chicken reaches 165°F internally. Remove the chicken to a clean plate using tongs, leaving any rendered juices in the pan. The chicken should feel firm but still slightly springy when pressed, not hard or rubbery.
Sauté Vegetables Until Tender-Crisp
Add the remaining tablespoon of olive oil to the same skillet over medium heat, then add your sliced onions and all three colors of bell peppers. Cook for 5-7 minutes, stirring occasionally, until the vegetables have softened slightly but still maintain some crunch – they should be tender-crisp, not mushy. Add the minced garlic during the last minute of cooking, stirring constantly until fragrant, about 30-60 seconds. The garlic can burn quickly, so keep it moving! You’ll know the vegetables are ready when the onions turn translucent and the peppers brighten in color but still offer resistance when pierced with a fork.
Create the Creamy Coconut Sauce
Reduce the heat to medium-low and pour in the heavy cream and coconut milk, stirring to combine with the vegetable juices. Add the cubed cream cheese and remaining tablespoon of jerk seasoning, whisking continuously until the cream cheese melts completely and the sauce becomes smooth, about 2-3 minutes. Bring the sauce to a gentle simmer – you should see small bubbles around the edges but not a rolling boil – and cook for 8-10 minutes until it thickens enough to coat the back of a spoon. The sauce should reduce by about one-third and leave a clear trail when you drag your finger through it on the spoon.
Combine Everything and Finish
Return the seared chicken and any accumulated juices to the skillet, then add the cooked pasta. Gently toss everything together until the pasta and chicken are evenly coated in the creamy sauce. If the sauce seems too thick, add reserved pasta water 1/4 cup at a time until it reaches your desired consistency. Season with salt and pepper to taste, then remove from heat and stir in half of the chopped parsley and green onions. Let the pasta rest for 2-3 minutes off the heat – this allows the flavors to meld and the sauce to fully cling to every component.
Tips and Tricks
For the most authentic flavor, seek out traditional Jamaican jerk seasoning from Caribbean markets rather than using generic grocery store blends – the difference in depth and complexity is remarkable. If you can’t find it, make your own by combining 2 tablespoons each of allspice and brown sugar with 1 tablespoon each of garlic powder, onion powder, thyme, paprika, cayenne, salt, and black pepper, plus 2 teaspoons each of cinnamon and nutmeg. When cooking your chicken, resist the urge to constantly move it around in the pan – that beautiful crust only develops when you let it sear undisturbed for those crucial first few minutes. If you’re concerned about the spice level, start with 2 tablespoons of jerk seasoning in the marinade and add the remaining tablespoon gradually to the sauce, tasting as you go. For an extra layer of flavor, deglaze the pan with a splash of white wine or chicken broth after sautéing the vegetables before adding the creamy components – those browned bits at the bottom are packed with flavor. If making ahead, prepare the sauce and chicken separately, then combine when ready to serve to prevent the pasta from absorbing too much liquid and becoming mushy. For creamier results, use full-fat coconut milk and don’t shake the can – scoop the thick cream from the top rather than using the watery bottom portion. Always bring your dairy ingredients to room temperature before adding to the hot pan to prevent curdling and ensure a smooth, emulsified sauce. If you prefer darker meat, chicken thighs work beautifully here and remain incredibly juicy, though they may require an extra minute or two of cooking time. For meal prep, this dish reheats surprisingly well – add a splash of cream or coconut milk when warming to refresh the sauce consistency.
Recipe Variations
- For a seafood twist, substitute the chicken with 1 pound of large shrimp (peeled and deveined) or scallops – cook them for just 2-3 minutes per side until opaque, then remove before proceeding with the recipe. The delicate seafood pairs wonderfully with the bold jerk flavors and creamy sauce.
- Create a vegetarian version by replacing the chicken with 2 cups of sliced mushrooms and 1 can of drained chickpeas – sauté the mushrooms until golden brown and add the chickpeas when you return everything to the sauce. You’ll still get plenty of protein and satisfying texture.
- For extra heat lovers, add 1-2 minced Scotch bonnet or habanero peppers when sautéing the vegetables, or stir in 1-2 tablespoons of jerk paste along with the seasoning. Always wear gloves when handling these extremely hot peppers and adjust quantity based on your tolerance.
- Make it gluten-free by using your favorite gluten-free pasta and ensuring your jerk seasoning is certified gluten-free – many brands contain wheat-based fillers. Brown rice pasta or chickpea pasta both hold up well in creamy sauces.
- For a lighter version, substitute half-and-half for the heavy cream and light coconut milk for the regular, though the sauce will be slightly less rich. You can also use Neufchâtel cheese instead of cream cheese for reduced fat content.
Frequently Asked Questions
Can I make this dish less spicy?
Absolutely! The beauty of this recipe is its adaptability to heat preferences. Start by reducing the jerk seasoning to 1 tablespoon in the chicken marinade and 1/2 tablespoon in the sauce, then taste and adjust. You can also use mild bell peppers instead of traditional ones, and make sure to remove the seeds and membranes from any hot peppers if using. Another trick is to increase the cream cheese and coconut milk slightly to help balance the heat without compromising flavor complexity.
What’s the best pasta shape to use?
While penne is traditional for Rasta pasta because its tubes capture the creamy sauce beautifully, other short shapes work wonderfully too. Fusilli or rotini with their spirals hold sauce exceptionally well, while farfalle (bowties) add visual appeal. Avoid long pasta like spaghetti or linguine, as the heavy sauce and chunky ingredients work better with shorter shapes that can be easily scooped with each bite containing multiple components.
How long will leftovers keep?
Properly stored in an airtight container in the refrigerator, your Chicken Rasta Pasta will maintain quality for 3-4 days. The sauce may thicken upon standing, so when reheating, add a splash of milk, cream, or coconut milk and warm gently over medium-low heat, stirring frequently. Avoid microwaving on high power, as this can cause the dairy to separate – instead, reheat in 30-second intervals, stirring between each.
Can I freeze this pasta dish?
Freezing is possible but not ideal due to the dairy-based sauce, which may separate upon thawing. If you must freeze, do so without the pasta – prepare the chicken and sauce separately, freeze in airtight containers for up to 2 months, then thaw overnight in the refrigerator and reheat gently while cooking fresh pasta. The texture will be slightly different but still delicious. Never freeze cooked pasta as it becomes mushy and unappetizing upon reheating.
What sides pair well with Chicken Rasta Pasta?
This rich dish pairs beautifully with simple, fresh sides that cut through the creaminess. A crisp green salad with citrus vinaigrette, steamed broccoli with lemon juice, or garlic bread for soaking up extra sauce all work wonderfully. For authentic Caribbean accompaniment, serve with fried plantains or a simple cornbread. The contrast of textures and flavors elevates the entire meal without competing with the star of the show.
Summary
This Chicken Rasta Pasta combines juicy jerk-seasoned chicken, colorful bell peppers, and creamy coconut sauce for a Caribbean-inspired comfort food masterpiece that’s surprisingly easy to make and guaranteed to impress.
