Rasta Pasta

nibbleboard.com/recipes/rasta-pasta

Prep:5 min

Cook:20 min

Total:25 min

Servings:4

Ingredients

16 oz dried penne pasta
2 large chicken breasts (about 1 lb total), or 2 cups shredded rotisserie chicken
2 tablespoons vegetable oil, divided
3 tablespoons jerk seasoning, divided
3 bell peppers in different colors (red, yellow, orange)
½ cup green onions, plus more for garnish
2-3 cloves garlic

Cook penne pasta in a large pot of salted boiling water according to package directions until al dente. Drain and set aside — it'll finish cooking in the sauce.
While pasta cooks, cube the chicken breasts and toss with 1½ tablespoons of jerk seasoning until evenly coated.
Heat 1 tablespoon of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the seasoned chicken and cook until golden on all sides and cooked through, about 5-6 minutes. Remove chicken and set aside.
Add the remaining 1 tablespoon of oil to the same pot. Sauté the sliced bell peppers and green onions for 2-3 minutes until slightly softened. Add the minced garlic and cook until fragrant, about 30 seconds.
Stir in the remaining 1½ tablespoons of jerk seasoning and cook for 30 seconds until toasted and aromatic.
Pour in the heavy cream and chicken stock. Bring to a gentle simmer and let the sauce thicken for 2-3 minutes, stirring occasionally.
Stir in the grated parmesan until melted and smooth. Add the cooked chicken back to the pot.
Add the drained pasta and toss everything together until the pasta is evenly coated in the creamy jerk sauce.
Garnish with chopped fresh parsley, chives, or extra green onions. Serve immediately.

715Calories

54gProtein

50gCarbs

33gFat

I've found that pulling the pasta out a minute early (really al dente) is key — it finishes cooking in the sauce and absorbs all that jerk flavor instead of going mushy.
Rotisserie chicken is my weeknight shortcut. Shred 2 cups and skip the searing step — you'll save 10 minutes and it honestly tastes just as good.
After trying both store-bought and homemade jerk seasoning, I always reach for Walkerswood or Grace brand. They have the right balance of allspice and scotch bonnet heat.
If the sauce gets too thick after sitting, stir in a splash of reserved pasta water. I always save about a cup before draining — it's liquid gold for creamy pastas.
For a lighter version, swap the heavy cream for half-and-half or coconut milk. Coconut milk leans into the Caribbean vibe even more.

Store leftovers in an airtight container in the fridge for up to 3 days. The pasta will absorb some sauce as it sits — totally normal.