Rasta Pasta
A vibrant and creamy Caribbean-inspired pasta dish featuring tender chicken, colorful bell peppers, and a rich jerk-seasoned sauce.
Equipment
- Skillet Large skillet for searing chicken and sautéing vegetables.
- Pot For boiling pasta.
- Spoon
- Tongs
- Measuring Cups
- Measuring spoons
- Knife
- Cutting board
Ingredients
Main ingredients
- 2 lbs boneless, skinless chicken breasts Cut into bite-sized, 1-inch cubes.
- 3 tablespoons Caribbean jerk seasoning divided
- 3 tablespoons butter divided, unsalted preferred
- 1 large red bell pepper sliced into strips
- 1 large green bell pepper sliced
- 1 large onion sliced
- 3 garlic cloves minced
- 1.5 cups chicken broth plus extra if needed
- 1 cup heavy cream
- 1.5 cups Monterey Jack cheese grated
- 16 ounces dried penne pasta
- 0.5 teaspoon red pepper flakes optional
- fresh parsley for garnish, optional
- water for boiling pasta
Instructions
- Season the chicken: Sprinkle 1 tablespoon of Caribbean jerk seasoning over the cubed chicken and toss to coat.
- Sear the chicken: Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the seasoned chicken and cook until browned and cooked through. Remove chicken from skillet and set aside.
- Sauté the veggies: Add the remaining 2 tablespoons of butter to the same skillet. Add the sliced bell peppers and onion. Cook until tender, about 5-7 minutes.
- Aromatic boost: Stir in minced garlic and the remaining 2 tablespoons of jerk seasoning. Cook for 1 minute until fragrant, stirring constantly.
- Sauce magic: Pour in chicken broth and heavy cream. Bring to a gentle simmer, scraping up browned bits from the bottom of the skillet.
- Cheese please!: Gradually stir in grated Monterey Jack cheese until melted and the sauce is smooth and creamy.
- Pasta time: While the sauce simmers, cook penne pasta according to package directions until al dente. Drain well.
- Bring it all together: Return the cooked chicken to the skillet with the sauce. Stir in red pepper flakes if using.
- Coat the pasta: Add the drained penne to the skillet. Toss gently to coat the pasta and chicken with the sauce. Add more chicken broth if the sauce is too thick.
- Garnish and serve: Sprinkle with fresh parsley if desired. Serve immediately.
Notes
For best results, sear chicken in batches if your skillet is crowded to ensure proper browning.