Print

Creamy Jerk Chicken Rasta Pasta

Print Recipe

A comforting, cheesy pasta dish that combines creamy richness with bold Caribbean jerk seasoning and vibrant bell peppers.

Ingredients

Scale
  • 4 chicken breasts, filleted
  • 1 box penne pasta
  • 1/2 stick garlic herb butter
  • 1 cup heavy cream
  • 1 cup half-and-half
  • 2 packets jerk seasoning
  • Shredded mozzarella cheese
  • Freshly grated Parmesan cheese
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 orange bell pepper, sliced
  • Garlic paste

Instructions

  1. Cook the penne pasta according to package instructions, reserve 1/4 cup of pasta water. Drain and set aside.
  2. Melt the garlic herb butter over medium heat in a large skillet.
  3. Add the chicken breasts and cook until golden brown, about 4 to 6 minutes per side. Let the chicken rest, then slice.
  4. Stir in garlic paste and jerk seasoning, cooking for another minute.
  5. Add the sliced bell peppers and sauté until tender, about 3 to 5 minutes.
  6. Pour in heavy cream and half-and-half, bringing it to a simmer.
  7. Stir in the cooked penne pasta and mix well, adding reserved pasta water if needed.
  8. Stir in shredded mozzarella and Parmesan cheese until melted and creamy.
  9. Serve hot, garnished with extra Parmesan if desired.

Notes

This dish is simple for weeknight dinners but feels special enough for guests. The leftovers reheat well.

Nutrition

Keywords: jerk chicken, rasta pasta, creamy pasta, Caribbean cuisine, comfort food, family meal

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