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Creamy One-Pot Jerk Chicken Rasta Pasta

A close-up of a white plate filled with creamy jerk chicken rasta pasta featuring penne, chicken chunks, and bell peppers.
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Make this rich and spicy creamy jerk chicken rasta pasta in one pot for easy cleanup. This recipe balances the heat of jerk seasoning with a smooth, comforting cream sauce.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons authentic jerk seasoning (use your favorite store-bought blend or homemade)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 4 cups chicken broth
  • 12 ounces penne or rotini pasta
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 cup frozen peas (optional, for color)
  • Fresh parsley, chopped, for garnish

Instructions

  1. Season the chicken pieces with 1 tablespoon of the jerk seasoning, salt, and pepper.
  2. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the seasoned chicken and cook until browned on all sides, about 5 to 7 minutes. Remove the chicken and set it aside.
  3. Reduce the heat to medium. Add the chopped onion and bell peppers to the pot. Cook until softened, about 5 minutes.
  4. Add the minced garlic and the remaining 1 tablespoon of jerk seasoning and dried thyme. Cook for 1 minute until fragrant.
  5. Pour in the diced tomatoes (with their juice) and the chicken broth. Bring the mixture to a simmer.
  6. Add the dry pasta to the pot. Stir well to submerge the pasta. Cover the pot and cook according to the pasta package directions, stirring occasionally to prevent sticking, until the pasta is al dente (usually 10 to 12 minutes).
  7. Once the pasta is cooked, reduce the heat to low. Stir in the heavy cream and Parmesan cheese until the sauce is smooth and creamy.
  8. Return the cooked chicken to the pot. If using, stir in the frozen peas. Cook for 2 to 3 minutes until the chicken is heated through and the peas are tender.
  9. Taste and adjust seasoning if needed. Serve immediately, garnished with fresh parsley.

Notes

  • For a spicier kick, add 1/2 teaspoon of Scotch Bonnet pepper sauce when you add the broth.
  • If you prefer a thicker sauce, let the pasta simmer uncovered for the last few minutes.
  • You can substitute half-and-half for heavy cream for a slightly lighter sauce.

Nutrition

Find it online: https://cookingbyjade.com/creamy-jerk-chicken-rasta-pasta-recipe/