Creamy Chicken Rasta Pasta

Name: Creamy Chicken Rasta Pasta
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 2 large chicken breasts (about 1.5 lbs); 1 onion, sliced; 1 red bell pepper, sliced; 1 yellow or orange bell pepper, sliced; 2 jalapeños, seeded and sliced lengthwise; 1 clove garlic, minced; 1 can fire-roasted diced tomatoes (14 oz); 1 can coconut milk (14 oz); 1 lb penne pasta; 1 tbsp Jamaican jerk seasoning; 1 tsp paprika; 1/2 tsp black pepper; 1/2 tsp salt; 1 cup grated Parmesan cheese

This creamy Chicken Rasta Pasta combines jerk-seasoned chicken, sweet peppers, and a rich coconut-Parmesan sauce for a bold, comforting dinner. It is a flavorful Caribbean-inspired pasta dish that feels special enough for guests but easy enough for a weeknight meal.

Servings4 Portions

Prep Time20 Mins

Cook Time25 Mins

Difficulty

Intermediate

Ingredients

large chicken breasts (about 1.5 lbs)
2
onion, sliced
1
red bell pepper, sliced
1
yellow or orange bell pepper, sliced
1
jalapeños, seeded and sliced lengthwise
2
garlic, minced
1 clove
fire-roasted diced tomatoes (14 oz)
1 can
coconut milk (14 oz)
1 can
penne pasta
1 lb
Jamaican jerk seasoning
1 tbsp
paprika
1 tsp
black pepper
0.5 tsp
salt
0.5 tsp
grated Parmesan cheese
1 cup

Step-by-Step Instructions

Season the chicken with Jamaican jerk seasoning, paprika, salt, and black pepper. If you prefer faster cooking, cut the chicken into bite-size pieces; otherwise leave the breasts whole. Heat a large skillet over medium-high heat, add a little oil, and cook the chicken until browned and fully cooked through. Transfer to a plate and set aside.

In the same skillet, add the sliced onion, bell peppers, and jalapeños. Cook for 3 to 4 minutes, stirring often, until the vegetables begin to soften but still keep a little texture. Stir in the minced garlic and a little extra jerk seasoning, then cook for 1 minute until fragrant.