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Authentic Jerk Chicken Rasta Pasta

Authentic Jerk Chicken Rasta Pasta That Will Ignite Your Taste Buds

Delight in the bold flavors of Authentic Jerk Chicken Rasta Pasta, a creamy and spicy dish that will elevate your dining experience.
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Prep Time 30 minutes
Cook Time 30 minutes
Marination Time 3 hours
Total Time 4 hours
Servings: 4 servings
Course: Dinner
Cuisine: Caribbean
Calories: 700
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1.5 lbs Organic Chicken Breast Choose organic for better quality and flavor.
  • 1-2 Tbsp Jerk Dry Rub Seasoning Adjust for your preferred spice level.
For the Pasta
  • 1 package Short-Cut Pasta Use options like penne or rigatoni; gluten-free alternatives are available.
  • 1 Tbsp Extra Virgin Olive Oil Ideal for sautéing; can substitute with any high-heat oil.
For the Sauce
  • 4 Garlic Cloves Minced; fresh garlic is preferred for an aromatic kick.
  • 2 Bell Peppers Chopped mix of green and red for sweetness and visual appeal.
  • 2-3 Fresh Thyme Sprigs Ideal for herbal notes; dried thyme can substitute if needed.
  • 2 Tbsp Organic All-Purpose Flour Thickens the creamy sauce; cornstarch can be used for a gluten-free option.
  • 1 tsp Smoked Paprika Adds a subtle smokiness and vibrant color.
  • 1 Scotch Bonnet Pepper Minced or whole with a slit for authentic jerk spiciness.
  • 1.5 cups Organic Heavy Cream Provides creamy texture; replace with coconut cream for dairy-free.
  • 2 cups Organic Chicken Stock/Broth Forms the sauce base; vegetable stock works for vegan version.
  • 2 Tbsp White Cooking Wine Adds depth to the sauce; substitute with more broth for a non-alcoholic dish.
For Garnishing
  • 1 cup Freshly-Grated Parmesan Cheese Enhances creaminess; consider vegan cheese options for dairy-free.

Equipment

  • large bowl
  • resealable ziplock bag
  • Large pot
  • Colander
  • large skillet
  • Whisk

Method
 

Instructions
  1. In a large bowl, combine the organic chicken breast chunks with the jerk dry rub seasoning. Mix thoroughly and marinate for at least 3 hours, ideally overnight.
  2. Bring a large pot of salted water to a boil. Cook your short-cut pasta until al dente, then drain and set aside.
  3. In a large skillet, heat the extra virgin olive oil and sear the marinated chicken pieces until golden brown. Remove the chicken and set it aside.
  4. Sauté the chopped bell peppers and minced garlic in the same skillet until fragrant and softened.
  5. Sprinkle the flour and smoked paprika, then whisk in the heavy cream and chicken stock until smooth and thickened.
  6. Simmer with the seared chicken and thyme sprigs for 15-18 minutes, then stir in the Parmesan cheese.
  7. Add the drained pasta to the skillet, tossing gently to coat everything in the creamy sauce.

Nutrition

Serving: 1plateCalories: 700kcalCarbohydrates: 80gProtein: 45gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 6gVitamin A: 15IUVitamin C: 90mgCalcium: 20mgIron: 15mg

Notes

For maximum flavor, marinate the chicken overnight and adjust spice levels to preference. Use a cast iron skillet for even cooking.

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