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Authentic Jerk Chicken Rasta Pasta

Authentic Jerk Chicken Rasta Pasta That Will Wow Your Tastebuds

This Authentic Jerk Chicken Rasta Pasta is a delightful fusion of creamy and spicy that will transport your taste buds straight to the vibrant Caribbean.
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Prep Time 20 minutes
Cook Time 30 minutes
Marinating Time 3 hours
Total Time 3 hours 50 minutes
Servings: 4 plates
Course: Dinner
Cuisine: Caribbean
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 lbs Organic Chicken Breast Can use boneless thighs for more flavor.
  • 2 tablespoons Jerk Dry Rub Seasoning Use store-bought or homemade for authentic taste.
For the Pasta
  • 12 oz Short-Cut Pasta (e.g., Penne, Rigatoni) Gluten-free pasta can be used for a gluten-free option.
  • 3 sprigs Fresh Thyme Adds earthy flavor and aroma.
For the Sauce
  • 2 tablespoons Extra Virgin Olive Oil Cooking fat for searing chicken.
  • 4 cloves Garlic Adds aromatic flavor.
  • 2 medium Bell Peppers Contributes color and sweetness; mix colors for visual appeal.
  • 2 tablespoons Organic All-Purpose Flour Thickens the creamy sauce.
  • 1 teaspoon Smoked Paprika Enhances the depth of flavor.
  • 1 teaspoon Sea Salt Essential for seasoning.
  • 1 medium Scotch Bonnet Pepper Adds heat; reduce for less spice.
  • 1 cup Organic Heavy Cream Use coconut cream for a dairy-free version.
  • 1 cup Organic Chicken Stock/Broth Substitute with vegetable stock for vegetarian/vegan.
  • 1/2 cup White Cooking Wine Omit for an alcohol-free version.
  • 1 cup Freshly-Grated Parmesan Cheese Substitute with nutritional yeast for a vegan option.

Equipment

  • Large pot
  • Skillet
  • Whisk
  • measuring cups
  • measuring spoons
  • cutting board
  • knife

Method
 

Cooking Instructions
  1. Marinate the Chicken: Coat the organic chicken breast with jerk dry rub seasoning and refrigerate for at least 3 hours or overnight.
  2. Cook the Pasta: Boil salted water and cook short-cut pasta according to package instructions until al dente, about 6-8 minutes. Drain and reserve some water.
  3. Sear the Chicken: Heat olive oil in a skillet over medium-high heat. Sear the marinated chicken for 3-4 minutes on each side until golden brown. Remove from skillet.
  4. Sauté the Vegetables: In the same skillet, add more olive oil if needed, and toss in bell peppers, garlic, and scotch bonnet pepper. Sauté for 1-2 minutes.
  5. Prepare the Sauce: Add smoked paprika and flour to vegetables, whisk in heavy cream, chicken stock, and wine. Simmer for 5-7 minutes until thick.
  6. Combine Chicken and Sauce: Add seared chicken back to skillet, add fresh thyme, and simmer uncovered for 15-18 minutes.
  7. Finish the Pasta: Stir in Parmesan cheese until melted. Add drained pasta to sauce and toss together.
  8. Serve and Enjoy: Plate the pasta garnished with scallions or more cheese. Serve immediately.

Nutrition

Serving: 1plateCalories: 650kcalCarbohydrates: 80gProtein: 40gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 4gVitamin A: 15IUVitamin C: 80mgCalcium: 25mgIron: 15mg

Notes

For optimal flavor, marinate the chicken overnight. This dish is best enjoyed fresh, but can be stored in the fridge for up to 3-4 days.

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