Rasta Pasta with Jerk Chicken
Spice up your usual weeknight dinner routine with this fun, delicious Rasta Pasta with Jerk Chicken! If you’re craving a satisfying meal that will seriously wake up your taste buds, this is it. Rasta Pasta is made with jalapeños, bell peppers, and green onions, then topped with roasted jerk chicken that’s bound to make your mouth water.
Rasta Pasta
I totally get it – sometimes, you just have to change up the same old pasta routine! We all have our tried and true Spaghetti recipes that are classic and always hit the spot. However, eating the same dishes, not matter how delicious, can get boring! So, shake things up in your kitchen by making some rasta pasta with jerk chicken.
The pasta itself is tossed in a medley of savory ingredients that make you want to keep going back for more, no matter how full you are… trust me on that! I already think pasta of any kind is irresistible, but when it’s prepared with ingredients like garlic, jalapeños, onions, peppers and stirred with some rich heavy cream to create the most delectable sauce, it’s unbelievably good. I can’t help but get seconds!
However, my most favorite part of this dish and the reason I keep making it so often lately is the roasted jerk chicken that gets sliced and served on top. I mean, I’m fanatical about jerk seasoning, and this recipe utilizes it so very well. The chicken is always perfectly juicy, tender, and beyond flavorful.
How to Make Rasta Pasta
- Prepare the chicken. Season the chicken breasts on both sides with the 2 tablespoons jerk seasoning. Cover and refrigerate for 1 hour or up to 8 hours.
- Preheat. Preheat the oven to 400˚F.
- Sear the chicken. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken to the skillet and cook for 2-3 minutes or until golden. Flip and cook the chicken on the opposite side for 3 minutes.
- Roast the chicken. Transfer the skillet to the oven and roast the chicken for 25-30 minutes or until it registers 165˚F on an instant read thermometer.
- Cook the pasta. While the chicken roasts, bring a pot of salted water to a boil. Cook the pasta until al dente, approximately 7-8 minutes. Drain the pasta and set aside.
- Keep warm. Remove the chicken from the oven and transfer to a platter. Cover and keep warm.
- Cook the veggies. Add the remaining olive oil to the skillet and heat over medium high heat. Saute the bell peppers and onions in the skillet until softened, approximately 4 minutes. Stir in the jalapeno, green onions and jalapeno, if using. Cook for 2 minutes.
- Make the sauce. Add the chicken broth to the pan and bring to a boil. Turn the heat to low and stir in the half and half or heavy cream, salt and parmesan.
- Mix it together, serve, and enjoy! Fold in the pasta. Slice the chicken and serve immediately on top of the pasta. Garnish with chopped parsley and sliced green onion, if desired.
Make it Spicier
The jerk seasoning that the chicken is seasoned with is a little spicy, but not enough to really have a big kick to it. The jalapeños also add a level of heat, but aren’t noticeably spicy unless you also add the seeds. With that being said, if you’re craving a lot of spice, you can finely chop a scotch bonnet and stir it into the mix when you’re cooking the jalapeños. Just be careful, because scotch bonnets are known for being HOT!
Storage
In an airtight container in the refrigerator, this dish will stay fresh for up to 4 days. While it reheats just fine in the microwave, it’s even better when reheated on the stovetop. You can add a little extra olive oil or heavy cream to make sure the consistency of the sauce is just right!
Hungry for more fun, flavorful pasta dinners?!
- Cheesy Taco Pasta Skillet
- Buffalo Chicken Pasta
- Easy Spaghetti Pie
- Hamburger Helper Cheeseburger Macaroni
For more easy recipe ideas, follow us on Instagram and Facebook!
Get the Recipe: Rasta Pasta Recipe
Ingredients
- 3 boneless skinless chicken breasts, about 1 1/2 lb.
- 3 tablespoons jerk seasoning, divided
- 2 tablespoonsextra-virgin olive oil, divided
- 1 pound penne pasta
- 1 red bell pepper, sliced
- 1 orange bell pepper, sliced
- 1 cup diced onion
- 1 jalapeno, seeded and minces (optional)
- 1/3 cup sliced green onions, plus more for garnish
- 3 cloves garlic, minced
- 1/2 cup low-sodium chicken broth
- 3/4 cup heavy cream or half and half
- 1/2 teaspoon kosher salt
- 1/2 cup freshly grated Parmesan, plus more for garnish
- 1/4 cup chopped parsley
Equipment
- skillet
Instructions
- Season the chicken breasts on both sides with the 2 tablespoons jerk seasoning. Cover and refrigerate for 1 hour or up to 8 hours.
- Preheat the oven to 400˚F.
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add the chicken to the skillet and cook for 2-3 minutes or until golden. Flip and cook the chicken on the opposite side for 3 minutes.
- Transfer the skillet to the oven and roast the chicken for 25-30 minutes or until it registers 165˚F on an instant read thermometer.
- While the chicken roasts, bring a pot of salted water to a boil. Cook the pasta until al dente, approximately 7-8 minutes. Drain the pasta and set aside.
- Remove the chicken from the oven and transfer to a platter. Cover and keep warm.
- Add the remaining olive oil to the skillet and heat over medium high heat.
- Saute the bell peppers and onions in the skillet until softened, approximately 4 minutes.
- Stir in the jalapeno, green onions, garlic and remaining jerk seasoning. Cook for 2 minutes.
- Add the chicken broth to the pan and bring to a boil.
- Turn the heat to low and stir in the heavy cream, salt and parmesan.
- Fold in the pasta.
- Slice the chicken and serve immediately on top of the pasta. Garnish with chopped parsley and sliced green onion, if desired.