Name: Creamy Chicken Rasta Pasta
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 Box Pasta (16 Ounces, I used Penne); 2 Large Chicken Breasts (Cut Into Bite Sized Pieces); 2 Tablespoons Vegetable Oil (Divided ); 3 Tablespoons Jerk Seasoning (Divided); 3 Bell Peppers; ½ Cup Green Onions (Thinly Sliced); 3 Cloves Garlic (Minced); ¼ Cup Chicken Broth; ½ Cup Heavy Cream; ½ Cup Parmesan Cheese (Freshly Grated)

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My chicken rasta pasta has tender chicken and penne in a delectable creamy jerk sauce. This easy recipe is ready in 15 minutes and a great way to spice up pasta night.

rasta pasta with penne noodles, jerk chicken, bell peppers, and a creamy spicy sauce.

I love making pasta on busy weeknights. Some of our favorites are chicken chipotle pasta, pizza pasta, and buffalo chicken pasta. Our newest favorite is this creamy jerk chicken pasta. It's ready in less than 30 minutes and easily adjustable. You can add more or less heat, use up any extra veggies, or even mix up the protein with shrimp!

Why Our Recipe Is the Best: A Sprinkle of Food Science

We Sear the Chicken: This creates caramelized flavor you can't get any other way. The fat soluble seasoning hitting the oil also helps deepen their flavor.
We Salt Our Pasta Water: This is the only chance you get to season your pasta inside and out.
We Use Ridged Penne: With its hollow center and ridges the sauce clings to every bite.

Ingredient Notes and Shopping Tips

Pasta: Choose hollow shapes with ridges. I used penne. Rigatoni or cavatappi would also be great.
Bell Peppers: I like using 2 sweeter peppers (yellow, orange, and red) and one less sweet pepper (green).
Jerk Seasoning: I like Walkerswood. You could also make your own.
Green Onions: Use the white and pale green bits for sauteing and save the tops for garnish at the end.
Heavy Cream: I suggest heavy cream as its higher fat content makes it more stable and less likely to curdle. You could probably get away with half and half, but avoid milk it is too thin.
Parmesan: Use freshly grated parmesan for the best flavor.

a 4 image collage showing how to season and brown chicken and cookie veggies for rasta pasta.

Krystle's Tips: Steal My Culinary School Secrets

Don't Allow To Boil After Adding Cream: This can cause the dairy to separate or curdle. Keep it at a gentle simmer.
Don't Overcook The Chicken: This will make it dry and tough. Pull it as soon as it reaches 165 degrees. Cook in batches if needed so it browns and doesn't steam.
Don't Overcook the Pasta: Cook until al dente as it will continue to cook a little in the sauce.