Turn up the flavor with a tropical twist in this Creamy Caribbean Jerk Chicken Rasta Pasta—a bold, vibrant fusion of spicy, smoky, and creamy goodness. Juicy jerk-seasoned chicken meets colorful bell peppers and tender pasta, all tossed in a luscious, spiced cream sauce that packs serious island flair. It’s the kind of dish that dances between heat and richness, making every bite an unforgettable explosion of Caribbean-inspired comfort.
Why You’ll Love This Recipe:
Bold Jerk Spice: Smoky, spicy, and aromatic—jerk chicken brings major flavor.
Creamy & Comforting: The rich sauce balances the heat and coats every bite perfectly.
Colorful & Vibrant: Bell peppers add crunch, color, and natural sweetness.
Easy Weeknight Win: Comes together quickly but tastes like a gourmet getaway.
Ultimate Fusion Dish: A perfect blend of Caribbean heat and Italian-inspired indulgence!
Ingredients
Savory, briny, and full of bold character.
Here’s what you’ll need:
Penne pasta: This tubular pasta holds the creamy sauce beautifully, making every bite satisfying.
Olive oil: A staple in many kitchens, it adds richness and helps cook the chicken to perfection.
Boneless, skinless chicken thighs: Tender and juicy, they soak up the jerk seasoning wonderfully.
Jamaican jerk seasoning: This spice blend brings the heat and flavor of the Caribbean right to your plate.
Onion: Diced onions add sweetness and depth to the dish.
Red and yellow bell peppers: These vibrant veggies not only add color but also a sweet crunch.
Garlic: Minced garlic infuses the dish with a fragrant aroma and enhances the overall flavor.
Coconut milk: This creamy ingredient adds a tropical twist and balances the spice of the jerk seasoning.
Heavy cream: For that luscious, creamy texture that makes this dish irresistible.
Cherry tomatoes: Halved for a burst of freshness and a pop of color.
Salt and pepper: Essential for seasoning to taste, enhancing all the flavors.
Fresh cilantro or parsley: A sprinkle of herbs adds a fresh finish and brightens the dish.
Feel free to get creative!
For a vegetarian option, swap the chicken for sautéed mushrooms or tofu, and use vegetable broth instead of chicken broth.
A splash of lime juice can add a zesty kick, while spinach or kale can boost the nutrition.
Exact quantities for each ingredient are available at the bottom of the article for easy printing.
How to Make Creamy Caribbean Jerk Chicken Rasta Pasta
Cooking this dish is a breeze, and I promise it will fill your kitchen with mouthwatering aromas.
Let’s dive into the steps to create this delicious meal!
Step 1: Cook the Pasta
Start by boiling a large pot of salted water.
Add the penne pasta and cook according to the package instructions until al dente.
Once done, drain the pasta and set it aside.
This step is crucial because perfectly cooked pasta will soak up the creamy sauce beautifully.
Step 2: Sauté the Chicken
In a large skillet, heat the olive oil over medium-high heat.
Add the bite-sized chicken pieces and sprinkle them with Jamaican jerk seasoning.
Cook for about 6-8 minutes, stirring occasionally, until the chicken is browned and cooked through.
Once done, remove the chicken from the skillet and set it aside.
This step ensures the chicken is juicy and packed with flavor.
Step 3: Sauté the Vegetables
In the same skillet, toss in the diced onion and sliced bell peppers.
Sauté for about 5 minutes until the veggies are tender and vibrant.
Then, add the minced garlic and cook for an additional minute.
This combination creates a colorful base that enhances the dish’s overall flavor.
Step 4: Create the Sauce
Pour in the coconut milk and heavy cream, stirring to combine.
Bring the mixture to a gentle simmer and let it cook for about 3-4 minutes until slightly thickened.
This creamy sauce is the heart of the dish, balancing the spice of the jerk seasoning perfectly.
Step 5: Combine Chicken and Tomatoes
Add the cooked chicken and halved cherry tomatoes to the skillet.
Stir everything together, allowing the flavors to meld.
Season with salt and pepper to taste.
This step brings all the elements together, creating a harmonious blend of flavors.
Step 6: Mix in the Pasta
Now, it’s time to toss in the cooked penne pasta.
Mix everything well, ensuring the pasta is evenly coated with the creamy sauce.
This is where the magic happens, as the pasta absorbs all those delicious flavors.
Step 7: Serve and Garnish
Serve the Creamy Caribbean Jerk Chicken Rasta Pasta hot.
Garnish with fresh cilantro or parsley for a pop of color and freshness.
This final touch elevates the dish, making it not just tasty but visually appealing too.
Enjoy every bite of this delightful meal!
Tips for Success
Always taste as you go! Adjust seasoning to your preference for the best flavor.
Don’t overcook the pasta; it should be al dente to hold up in the sauce.
For extra creaminess, add more heavy cream or coconut milk as desired.
Let the dish sit for a few minutes before serving to allow flavors to meld.
Experiment with different veggies for a personalized touch!
Equipment Needed
Large pot: For boiling pasta; a deep skillet can work too.
Skillet: A non-stick skillet is ideal for sautéing; cast iron is a great alternative.
Wooden spoon: Perfect for stirring; a spatula can also do the job.
Measuring cups: For accurate ingredient portions; use a kitchen scale if preferred.
Variations of Creamy Caribbean Jerk Chicken Rasta Pasta
Vegetarian Delight: Swap the chicken for sautéed mushrooms or tofu. Use vegetable broth for a rich flavor.
Seafood Twist: Substitute chicken with shrimp or scallops for a delightful seafood version.
Spicy Kick: Add sliced jalapeños or a dash of hot sauce for those who crave extra heat.
Whole Grain Option: Use whole wheat penne for a healthier pasta choice that adds fiber.
Low-Carb Version: Replace pasta with zucchini noodles or spaghetti squash for a lighter meal.
Extra Veggies: Toss in spinach, kale, or broccoli for added nutrition and color.
Serving Suggestions for Creamy Caribbean Jerk Chicken Rasta Pasta
Side Salad: Pair with a fresh garden salad dressed in a light vinaigrette for a refreshing contrast.
Bread: Serve with warm garlic bread or crusty rolls to soak up the creamy sauce.
Drink: Enjoy with a chilled tropical drink, like a piña colada or a cold beer.
Presentation: Serve in colorful bowls and sprinkle extra cilantro for a vibrant touch.
FAQs about Creamy Caribbean Jerk Chicken Rasta Pasta
Can I make Creamy Caribbean Jerk Chicken Rasta Pasta ahead of time?
Absolutely! You can prepare the dish in advance and store it in the fridge. Just reheat gently on the stove, adding a splash of cream or coconut milk to restore its creamy texture.
What can I substitute for Jamaican jerk seasoning?
If you don’t have jerk seasoning, a mix of paprika, cayenne pepper, garlic powder, and thyme can mimic the flavors. Adjust the spices to your heat preference!
Is this dish gluten-free?
Yes, as long as you use gluten-free penne pasta, this Creamy Caribbean Jerk Chicken Rasta Pasta is a delicious gluten-free option. Always check labels to be sure.
Can I add more vegetables to this recipe?
Definitely! Feel free to toss in your favorite veggies like spinach, zucchini, or even peas. They’ll add color and nutrition to the dish.
How spicy is this dish?
The spice level depends on the jerk seasoning you use. If you prefer a milder flavor, start with less seasoning and adjust to your taste. You can always add more heat later!
Final Thoughts
Creating Creamy Caribbean Jerk Chicken Rasta Pasta is more than just cooking; it’s about bringing a taste of the islands to your table.
The blend of creamy sauce, tender chicken, and vibrant veggies creates a symphony of flavors that dance on your palate.
Whether you’re sharing it with family or enjoying a quiet night in, this dish has a way of making any meal feel special.
So, roll up your sleeves, embrace the joy of cooking, and let this delightful recipe transport you to a tropical paradise with every bite.
Creamy Caribbean Jerk Chicken Rasta Pasta is a delicious and flavorful dish that combines tender chicken, vibrant vegetables, and creamy sauce with a hint of jerk seasoning.
Ingredients
Scale
1 pound penne pasta
2 tablespoons olive oil
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
2 tablespoons Jamaican jerk seasoning
1 medium onion, diced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 cloves garlic, minced
1 cup coconut milk
1 cup heavy cream
1 cup cherry tomatoes, halved
Salt and pepper to taste
Fresh cilantro or parsley for garnish
Instructions
Cook the penne pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces and sprinkle with jerk seasoning. Cook until the chicken is browned and cooked through, about 6-8 minutes. Remove from the skillet and set aside.
In the same skillet, add the diced onion and sliced bell peppers. Sauté for about 5 minutes until the vegetables are tender. Add the minced garlic and cook for an additional minute.
Pour in the coconut milk and heavy cream, stirring to combine. Bring the mixture to a simmer and let it cook for about 3-4 minutes until slightly thickened.
Add the cooked chicken and cherry tomatoes to the skillet, stirring to combine. Season with salt and pepper to taste.
Toss the cooked penne pasta into the sauce, mixing well to coat the pasta evenly.
Serve hot, garnished with fresh cilantro or parsley.
Notes
For a vegetarian option, substitute the chicken with sautéed mushrooms or tofu and use vegetable broth instead of chicken broth.
Add a splash of lime juice for a zesty kick or include spinach or kale for added nutrition.
