Description
Jamaican Rasta Pasta is a vibrant and flavorful dish that brings together tender chicken seasoned with jerk spices, colorful bell peppers, and a creamy coconut milk sauce enriched with Parmesan cheese. This fusion pasta dish is a beautiful combination of Caribbean heat and Italian comfort, perfect for a satisfying weeknight dinner or to impress guests with an exciting twist on traditional pasta.
Ingredients
Scale
Pasta
- 16 ounces penne pasta
Chicken
- 2 boneless skinless chicken breasts
- 1 tablespoon jerk seasoning
- 1 tablespoon olive oil (for frying chicken)
Vegetables
- 1 red bell pepper, sliced or chopped
- 1 yellow bell pepper, sliced or chopped
- 1 green bell pepper, sliced or chopped
- ½ cup green onion, chopped
Sauce
- 1 tablespoon olive oil (for cooking vegetables)
- 2 tablespoons garlic paste (or 2 cloves garlic minced)
- 2 tablespoons jerk seasoning
- 1 cup chicken broth
- 14 ounces full-fat coconut milk
- 2 cups Parmesan cheese, freshly grated (1½ cups in sauce, ½ cup for garnish)
Garnish (optional)
- Green onions, sliced thin and/or parsley
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook 16 ounces of penne pasta until al dente or desired tenderness. Drain and set aside.
- Prepare the chicken: Slice the chicken breasts into finger-sized pieces. Toss the pieces with 1 tablespoon of jerk seasoning to coat evenly.
- Fry the chicken: Heat 1 tablespoon of olive oil in a Dutch oven over medium heat. Add the seasoned chicken pieces and cook for about 5 minutes, or until fully cooked with no pink inside. Remove the chicken from the Dutch oven and set aside.
- Slice the bell peppers: Cut 1 red, 1 yellow, and 1 green bell pepper into thin strips or small pieces as preferred.
- Cook the vegetables: Add 1 tablespoon of olive oil to the same Dutch oven and sauté the bell peppers for 5 minutes until they begin to soften.
- Add aromatics and seasoning: Stir in ½ cup chopped green onions, 2 tablespoons garlic paste, and 2 tablespoons jerk seasoning, cooking for an additional minute to develop the flavors.
- Make the sauce: Pour in 1 cup of chicken broth and bring the mixture to a gentle boil. Then add 14 ounces of full-fat coconut milk and reduce heat to a simmer. Allow the sauce to thicken for about 5 minutes, stirring occasionally.
- Combine chicken and cheese: Return the cooked chicken to the Dutch oven and add 1½ cups of the grated Parmesan cheese. Stir well off the heat to melt the cheese into the sauce.
- Incorporate the pasta: Add the cooked penne pasta into the sauce mixture and stir gently. As it cools slightly, the sauce will thicken and cling to the pasta, blending all the ingredients together nicely.
- Garnish and serve: Serve immediately, topped with the reserved ½ cup Parmesan cheese and optional sliced green onions or parsley for a fresh finish.
Notes
- For extra heat, add more jerk seasoning or a pinch of cayenne pepper.
- Use freshly grated Parmesan for the best flavor and texture.
- Substitute chicken breasts with shrimp or tofu to make it pescatarian or vegetarian respectively.
- The coconut milk adds a creamy texture and subtle sweetness balancing the spicy jerk seasoning.
- Make sure not to overcook the pasta to keep it firm enough to hold the sauce.
- This dish reheats well and can be stored in the refrigerator for up to 3 days.
