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 minutesmins
Cook Time40 minutesmins
Total Time55 minutesmins
Course: Dinner
Cuisine: American, jamaican
Keyword: jamaican pasta, jerk chicken, jerk chicken pasta, rasta pasta
Servings: 6
Calories: 527kcal
Author: Kellie
Cost: $10
Equipment
skillet
Ingredients
3boneless skinless chicken breastsabout 1 1/2 lb.
3tablespoonsjerk seasoningdivided
2tablespoonsextra-virgin olive oildivided
1poundpenne pasta
1red bell peppersliced
1orange bell peppersliced
1cupdiced onion
1jalapenoseeded and minces (optional)
1/3cupsliced green onionsplus more for garnish
3clovesgarlicminced
1/2cuplow-sodium chicken broth
3/4cupheavy cream or half and half
1/2teaspoonkosher salt
1/2cupfreshly grated Parmesanplus more for garnish
1/4cupchopped 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.