Creamy Chicken Rasta Pasta

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Creamy Chicken Rasta Pasta

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.

Course Main Dish

Cuisine American, Jamaican

Prep Time 5

Cook Time 10

Total Time 15

Servings People

Calories 361kcal

Author Krystle Smith

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

Instructions

Cook pasta according to package directions for al dente. Be sure to salt the pasta water.
In a large pot heat 1 tablespoon of oil over medium heat. Add bell peppers and white/light green parts of the green onions. Cook until softened. Add garlic and cook one more minute. Remove and set aside.
Cut chicken into bite sized pieces and mix with 1.5 tablespoons of jerk seasoning. Heat 1 tablespoon of oil in same large pot and cook until browned on all sides and cooked through.
Deglaze with broth scraping up any browned bits. Stir in heavy cream, 1.5 tablespoons of jerk seasoning, vegetables, and cheese. Simmer for a few minutes until thickened. Do not allow to boil.
Remove from heat and stir in pasta and parmesan.
Garnish with green onion tops if desired and enjoy!

Notes

Pull the chicken as soon as it reaches 165 so it doesn't overcook and become tough and dry.

Cook the pasta just until al dente. It will continue to cook in the sauce.

Nutrition