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Creamy Jerk Chicken Rasta Pasta

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A comforting pasta dish that combines Jamaican jerk chicken with a creamy, cheese-filled sauce and bright bell peppers for a quick and indulgent meal.

Ingredients

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  • 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
  • Red bell pepper, sliced
  • Green bell pepper, sliced
  • Yellow bell pepper, sliced
  • Orange bell pepper, sliced
  • Garlic paste

Instructions

  1. Cook the penne pasta according to package instructions. Before draining, reserve about 1/4 cup of the pasta cooking water, then drain and set the pasta aside.
  2. Melt the garlic herb butter in a large skillet over medium heat until foamy.
  3. Add the filleted chicken breasts and cook until golden brown and cooked through, about 4 to 6 minutes per side.
  4. Remove the chicken to a plate and let it rest, then slice or chop into bite-sized pieces.
  5. Stir in the garlic paste and jerk seasoning in the same skillet, cooking for about one minute.
  6. Add the sliced bell peppers and sauté until tender, about 3 to 5 minutes.
  7. Pour in the heavy cream and half-and-half, bringing to a gentle simmer and stirring to combine.
  8. Stir the cooked penne pasta into the skillet and mix until combined. Adjust sauce consistency with reserved pasta water if needed.
  9. Add the shredded mozzarella and Parmesan, stirring until melted and creamy.
  10. Return the chicken to the pan, heat through for a minute, then serve hot.

Notes

Slice chicken evenly for consistent cooking. Reserve pasta water to adjust sauce consistency. Adjust seasoning at the end for taste.

Nutrition

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