Description
Rasta Pasta with Jerk Chicken is a vibrant Jamaican-inspired dish combining spicy marinated chicken tenderloins with colorful bell peppers and a creamy Parmesan sauce over penne pasta. This comforting recipe features authentic jerk seasoning and fresh lime for a zesty kick, balanced by a rich, cheesy cream sauce and tender pasta, making it perfect for a flavorful weeknight meal or entertaining with Caribbean flair.
Ingredients
Scale
Chicken Marinade
- 1 lime
- 1 pound boneless, skinless chicken tenderloins, sliced into 2-inch pieces
- 1 heaping tablespoon hot jerk seasoning
- 1 heaping tablespoon green seasoning
- 1/2 teaspoon browning sauce (optional)
- 2 teaspoons neutral oil (like avocado or canola)
Vegetables & Pasta
- 8 ounces penne pasta
- 4 teaspoons neutral oil, divided for cooking chicken and vegetables
- 1/2 green pepper, thinly sliced
- 1/2 red pepper, thinly sliced
- 1/2 yellow pepper, thinly sliced
- 1/2 yellow onion, thinly sliced
- 3 cloves garlic, minced
- 2 stems fresh thyme, leaves removed
Sauce & Seasoning
- 16 ounces heavy cream
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 cup shredded Parmesan cheese
Instructions
- Prepare and Rinse Chicken: Put chicken pieces into a large mixing bowl. Roll the lime on the countertop to soften, then slice in half and squeeze juice over the chicken. Add the lime halves to the bowl. Fill the bowl with water just until it covers the chicken and stir gently with a wooden spoon or tongs. Cover with plastic wrap and let sit for 15 to 20 minutes to tenderize and clean.
- Drain and Rinse Chicken: Gently drain the water, refill with fresh cold water, swirl, and drain again. Repeat twice more to remove lime residue and slime. Pat the chicken dry thoroughly with paper towels to prepare for marinating.
- Marinate Chicken: Add hot jerk seasoning, green seasoning, browning sauce, and 2 teaspoons neutral oil to the chicken. Massage seasoning evenly into meat with hands or tongs. Cover bowl with plastic wrap and refrigerate for at least 30 minutes or up to overnight to develop flavor.
- Cook Pasta: Bring a large pot of salted water to a boil (1 tablespoon salt per 2 quarts water). Add dry penne pasta and cook uncovered for 7 to 8 minutes, stirring occasionally, maintaining a rolling boil. Drain pasta in colander, return to pot, and drizzle with oil to prevent sticking while preparing sauce and chicken.
- Sauté Chicken: Remove chicken from marinade, letting excess drip off. Heat 2 teaspoons of neutral oil in a deep non-stick skillet over medium heat. Place chicken in pan and sauté about 10 minutes until browned and cooked through (internal temperature 165°F or juices run clear), turning occasionally. Remove chicken and set aside.
- Sauté Vegetables: Add additional oil to skillet as needed. Sauté sliced green, red, and yellow peppers, onion, and minced garlic for about 5 minutes until tender but still crisp and vibrant in color. The peppers should retain some firmness when pierced.
- Combine Chicken and Vegetables: Return cooked chicken to the skillet with vegetables and toss to combine flavors evenly.
- Add Cream Sauce: Pour in heavy cream, then add salt, black pepper, and paprika. Simmer gently for 5 minutes until small bubbles form on surface, stirring occasionally.
- Incorporate Cheese and Finish Sauce: Stir in shredded Parmesan cheese and cook for an additional 1 to 2 minutes until cheese melts and the sauce thickens slightly.
- Serve: Remove pan from heat and let the pasta rest in the sauce for 2 minutes to absorb flavors. Serve hot. Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm gently to avoid cheese separating and becoming oily.
Notes
- Toss penne with a creamy jerk-infused sauce for this classic Jamaican pasta.
- Bell peppers lend vibrant color and texture to Rasta pasta—using a mix of green, red, and yellow peppers creates a festive presentation.
- While this recipe uses chicken, feel free to swap in shrimp or another protein of choice.
- For best flavor, marinate chicken overnight if possible.
- Do not overcook the peppers to maintain their color and crispness.
- Use freshly grated Parmesan for optimal melting and flavor.
- Store leftovers refrigerated up to 3 days; avoid overheating to maintain sauce texture.
Nutrition
- Serving Size: 1 serving
- Calories: 571 kcal
- Sugar: 5 g
- Sodium: 1268 mg
- Fat: 40 g
- Saturated Fat: 22 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 31 g
- Cholesterol: 156 mg
