Chicken recipes

chicken Rasta Pasta

This pasta is best for the night time that you’re craving ALL the things. It’s spicy, it is creamy, there are greens, there may be a hen, there’s CHEESE… There’s basically no taste or texture that this dish would not have. It’s rare to discover a pasta dish with a great level of spice, and the jerk seasoning on this recipe does simply that. On a hectic weeknight, we are usually extraordinarily thankful for this a laugh and easy Caribbean pasta dish.

chicken Rasta Pasta

chicken Rasta Pasta


1 lb. penne pasta
boneless skinless chicken breasts (about 1 1/2 lb.)
2 tbsp. jerk seasoning, divided

Kosher salt

2 tbsp. extra-virgin olive oil
green bell pepper, sliced
red bell pepper, sliced
orange bell pepper, sliced
1/3 c. sliced green onions, plus more for garnish
cloves garlic, minced
1/4 c. low-sodium chicken broth
1/2 c. heavy cream
1/2 c. freshly grated Parmesan, plus more for garnish


  1. Cook pasta according to package instructions to al dente. Drain and set aside. Season chicken breasts all over with 1 tablespoon jerk seasoning and salt. In a large skillet over medium heat, heat 1 tablespoon oil. Cook chicken until golden and no longer pink, 8 minutes per side. Remove from pan and set aside to rest.
  2. Add remaining oil and cook peppers until mostly tender, 4 to 5 minutes. Add green onions and garlic and cook until fragrant, 1 minute. Season with remaining jerk seasoning.
  3. Add chicken stock and heavy cream and let simmer until thickened, 5 minutes. Slice chicken. Add Parmesan and stir until melted, then add pasta and chicken and toss until completely combined.
  4. Garnish with green onions and more Parmesan and serve.

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