Rasta Pasta

Rasta Pasta

This Caribbean chicken Rasta Pasta from Delish.com is great for dinner any night of the week. It's spicy, it's creamy, there's veggies, there's chicken, there's CHEESE... There's basically no flavor or texture that this dish doesn't have.

Prep10 min
Total10 min
Servings4
Difficultyeasy
AmericanItalianJamaicanMediterraneanLunchDinner / SupperEntrees

Ingredients

  • 1 lbPenne Pasta
  • 3boneless skinless chicken breasts (about 1 1/2 lb.)
  • 2 tbspjerk seasoning, divided
  • Kosher Salt
  • 2 tbspExtra Virgin Olive Oil, divided
  • 1Green Bell Peppers, sliced
  • 1Red Bell Peppers, sliced
  • 1orange bell pepper, sliced
  • cupGreen Onions, sliced for garnish plus more
  • 3 cloveGarlic, minced
  • 0.5 cupLow Sodium Chicken Broth
  • 0.75 cupHeavy Cream
  • 0.5 cupParmesan Cheese, freshly grated for garnish plus more

Instructions

  1. 1

    Garnish with green onions and more Parmesan and serve.

  2. 2

    Cook pasta according to package instructions to al dente. Drain and set aside. Season chicken breasts all over with 1 tablespoon jerk seasoning and salt. In a large skillet over medium heat, heat 1 tablespoon oil. Cook chicken until golden and no longer pink, 8 minutes per side. Remove from pan and set aside to rest.

  3. 3

    Add remaining oil and cook peppers until mostly tender, 3 to 4 minutes. Add green onions and garlic and cook until fragrant, 1 minute. Season with remaining jerk seasoning. 

  4. 4

    Add chicken broth and heavy cream and let simmer until thickened, 5 minutes. Slice chicken. Add Parmesan and stir until melted, then add pasta and chicken and toss until completely combined.