Jerk Chicken Pasta, also known as Rasta Pasta, is a vibrant and flavorful Caribbean-inspired dish that combines the bold, spicy flavors of Jamaican jerk chicken with creamy pasta. Originating from Jamaica, this dish brings together tender pieces of jerk-seasoned chicken, sautéed bell peppers, onions, and a rich, creamy sauce made with coconut milk and spices. The result is a delicious fusion of heat, creaminess, and savory flavors, with the jerk seasoning adding a smoky kick and the creamy sauce balancing it all out. Perfect for those who crave a taste of the tropics in a comforting pasta dish, this recipe will transport your taste buds to an island paradise.

Components

• Chicken breast
• Scotch bonnet peppers
• Green onion
• Jerk seasoning
• Soy sauce
• White vinegar
• Onion powder
• Garlic & Herb seasoning
• Browning seasoning sauce
• Fresh thyme
• Heavy cream
• Pecorino romano
• Mozzarella
• Pasta

Tips for making Rasta Pasta

What chicken works best? Jerk chicken pasta is heavy and creamy. For that reason, I find that chicken breast perfectly compliments the richness of this pasta. For all the chicken breast naysayers, remember that is will simmer in the spiced cream sauce, which allows it to stay tender and juicy. Chicken thigh would also work if preferred.

Make sure to chop the the chicken and pepper into small consistent pieces: I know its easier to mindlessly chop through chicken and veggies but taking a little more time to cut the chicken and peppers a little smaller and consistent will make for a more elevated final dish where you are able to fit one of everything in the same bite. Cutting the chicken into smaller pieces also means a quicker cook time and less likely that the chicken will dry out from overcooking.

The key with building flavour when cooking works in our favour and its using a single pan for the entire process to keep infusing flavours into our final dish. Make sure to use a pan with good heat distribution that also has deep walls so you can go from searing the chicken, sautéing veggies and tossing the pasta all in one pan. My favourite pan for this type of task is the Ninja possible pan.

Use fresh herbs: The most impressive dishes always feature at least one fresh aromatic herb and sticking to the Jamaican roots of this pasta, using fresh thyme sprigs is a key flavour to make this pasta shine. The thyme only needs to simmer gently for about 10 minutes in the sauce but if you have extra time simply letting there thyme steep in the sauce with the heat on low and the lid on for an extra 20-30 minutes will release even more flavour.

Getting the right sauce consistency: The combination of mainly heavy cream as well as that little sprinkle of flour helps achieve a slightly thicker than usually cream sauce which I find stands up best with these ingredients and flavours. It also makes a great base for the mozzarella that is added in at the end. If a thinner or lighter sauce is preferred, you could swap half the heavy cream out for milk but may need to compensate with a little more flour to thicken up the sauce. Alternatively leave out the cheese, add the pasta to the sauce while it's still al dente and allow it to finish cooking in the runny sauce, releasing its natural starch which will also help thicken it up.

Serving Suggestions

Jerk chicken pasta really needs no sides, but if you're looking to serve it with something refreshing, you can pair it with a citrusy tangy salad that complements the spicy flavors. Another option would be sautéed vegetables or steamed broccoli to add a bit more bite.

Storage & Leftovers

Store leftover jerk chicken pasta in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm it in the microwave or preferably on the stovetop with a splash of milk or cream to restore the creamy texture. The flavors may even intensify overnight, making it a great option for next-day meals. Avoid freezing, as the sauce may separate upon thawing.

Watch how its made