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Noodles and chicken are garnished with shredded parmesan cheese.
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Rasta Pasta Recipe

An easy pasta dinner with a kick, this flavor packed Rasta Pasta with Jerk Chicken is simple to make in just one pan.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dinner
Cuisine: American, jamaican
Servings: 6
Author: Kellie
Cost: $10

Equipment

  • skillet

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

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.

Notes

Rasta Pasta can be made up to 24 hours in advance. Cover with plastic wrap and store in the refrigerator until ready to reheat.
You may need to add a bit of milk or cream to the sauce when reheating since the pasta will soak up most of the sauce.

Nutrition

Calories: 527kcal | Carbohydrates: 66g | Protein: 40g | Fat: 11g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 552mg | Potassium: 892mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2926IU | Vitamin C: 62mg | Calcium: 185mg | Iron: 3mg