Best 2 Rasta Pasta With Jerk Chicken Recipes

Indulge in the tantalizing fusion of Caribbean and Italian flavors with Rasta Pasta and Jerk Chicken, a delightful culinary journey that promises an explosion of taste. This vibrant dish combines the bold, spicy notes of Jamaican jerk chicken with the comforting embrace of creamy Alfredo sauce, all while nestled in a bed of tender pasta. The jerk chicken, marinated in a symphony of aromatic spices and herbs, delivers a delectable balance of heat and smokiness. The Alfredo sauce, enriched with Parmesan cheese and a touch of cream, provides a velvety backdrop for the succulent chicken and pasta. Rasta Pasta with Jerk Chicken is not just a meal; it's an experience that will transport your taste buds to a tropical paradise.

In addition to the main recipe, this article offers a collection of complementary culinary experiences to elevate your Rasta Pasta journey. Discover the art of crafting homemade jerk seasoning, a versatile blend of spices that forms the heart of Jamaican cuisine. Learn the secrets of creating a flavorful Alfredo sauce from scratch, ensuring a rich and creamy texture that perfectly complements the jerk chicken. And for those seeking a vegetarian alternative, explore the tantalizing recipe for Vegan Alfredo Sauce, a plant-based delight that delivers on both taste and texture. With this comprehensive guide, you'll have everything you need to create an unforgettable Rasta Pasta and Jerk Chicken feast, sure to leave your guests craving more.

Let's cook with our recipes!

RASTA PASTA RECIPE

Rasta Pasta Recipe image

Rasta pasta is creamy pasta tossed with Caribbean style jerk chicken and sauteed bell peppers. This dish is so full of flavor, and makes a great weeknight dinner that can be made in just half an hour! It's creamy, rich, spicy, and cheesy.

Provided by Diana

Categories Main Course

Time 15m

Number Of Ingredients 10

Ingredients

1 pound (450 grams) pasta
2 chicken breasts (or 2 cups of shredded rotisserie chicken)
2 tablespoons vegetable oil (1 tbsp for frying chicken and 1 tbsp for sauteeing bell peppers)
3 tablespoons jerk seasoning (1.5 tbsp with the chicken, and 1.5 tbsp goes in the sauce)
3 bell peppers (preferably in different colors - sliced)
½ cup green onions (sliced)
2 cloves garlic (minced)
¼ cup (60 ml) vegetable or chicken stock
½ cup (120 ml) heavy cream
½ cup (80 grams) parmesan cheese (grated)

Steps:

Cook pasta according to the package instructions, take it out at "al dente" as you will cook it more in the next steps.
I'm using rotisserie chicken in this recipe, but if you are using raw chicken breast then cube it, toss in jerk seasoning and cook until it's golden and cooked through. Then remove from the pot, and set aside to add later.
Add vegetable oil to a heavy bottomed pot, and saute bell peppers with green onions. Add the minced garlic and cook until it's fragrant.
Add jerk seasoning to the pot.
Add heavy cream, chicken and vegetable stock to the pot. Simmer for a few minutes or until the sauce thickens, mix in the parmesan in the sauce and then mix in the pasta.
Garnish with chopped chives, green onions or parsley and serve.

Nutrition Facts : Calories 742 kcal, Carbohydrate 92 g, Protein 40 g, Fat 23 g, SaturatedFat 13 g, Cholesterol 113 mg, Sodium 214 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving

JERK CHICKEN RASTA PASTA

Jerk Chicken Rasta Pasta image

I love this Italian-Jamaican pasta mash-up of flavors. Creamy pasta sauce is enhanced by spicy jerk chicken and green and red bell peppers for a one-pan meal that everyone will love.

Provided by Kardea Brown

Categories main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

One 16-ounce package penne pasta
1 1/2 pounds boneless skinless chicken breasts
1 tablespoon jerk seasoning
2 tablespoons vegetable oil
2 teaspoons brown sugar
1 green bell pepper, sliced
1/2 large red bell pepper, sliced
3 tablespoons unsalted butter
2 large cloves garlic, minced
One 1.3-ounce packet Knorr Parma Rosa pasta sauce powder
1 tablespoon all-purpose flour
2 cups half-and-half
1 cup shredded Parmesan, plus more for garnish
Sliced green onions, for garnish

Steps:

Cook the pasta according to the package directions; drain and rinse with cold water, then set aside.
Meanwhile, sprinkle the chicken with 2 teaspoons jerk seasoning.
Heat a grill pan over medium-high heat. Coat the grill pan with 1 tablespoon oil. Add the chicken and cook on one side until browned, about 5 minutes. Turn the chicken over and sprinkle with the brown sugar. Cook until the chicken registers 165 degrees F when a thermometer is inserted in the thickest portion, 6 to 8 minutes more. Remove the chicken from the pan, and let rest 10 minutes before slicing into thin strips.
Add the bell peppers to the grill pan. Cook until tender, 4 to 5 minutes. Remove the peppers from the pan and set aside.
Melt the butter and remaining tablespoon vegetable oil in a large skillet. Add the garlic and cook until fragrant and tender. Add the sauce powder and flour and whisk until incorporated. Reduce the heat, then slowly whisk in the half-and-half. Simmer until the mixture begins to thicken, 3 to 4 minutes. Remove from the heat, then stir in the Parmesan and remaining teaspoon jerk seasoning.
Add the pasta, chicken and peppers to the sauce and toss until combined. Divide the pasta among serving bowls and garnish with green onions and extra Parmesan.

Tips:

Use high-quality ingredients for the best flavor. Organic, free-range chicken and fresh vegetables will make a big difference in the final dish.
Don't be afraid to adjust the spiciness of the jerk chicken to your liking. If you like it mild, use less scotch bonnet pepper. If you like it hot, use more.
Cook the pasta according to the package directions. Al dente pasta is best for this dish.
Don't overcook the chicken. Jerk chicken is best when it is cooked through but still juicy.
Serve the pasta with a side of your favorite dipping sauce, such as Alfredo sauce, marinara sauce, or pesto.

Conclusion:

Rasta pasta with jerk chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. The jerk chicken is flavorful and juicy, and the pasta is cooked to perfection. This dish is sure to please everyone at the table.