Creamy Jamaican Ras-Ta Pasta with Parmesan Cheese and Jerk Chicken
04/16/2025
Cheese
Butter
Cream
Spicy, cheesy, and downright delicious — this creamy Jamaican Ras-Ta Pasta with Jerk Chicken will take your taste buds on a tropical getaway! This vibrant dish blends the bold, smoky heat of jerk seasoning with the rich, creamy decadence of a Parmesan-laced sauce, creating a Caribbean-Italian fusion that’s impossible to resist.
Tender, golden-browned jerk chicken meets colorful bell peppers and silky penne pasta, all tossed in a luscious, garlicky cheese sauce with just the right kick. Whether you're craving a comforting weeknight dinner or looking to impress guests with restaurant-worthy flavors, this jerk chicken pasta dish delivers in just 34 minutes. Serve it up with fresh lime wedges, garnish with green onions, and let the flavors transport you straight to the islands.
How To Make Jamaican Ras-Ta Pasta With Jerk Chicken
To make this jerk chicken ras-ta pasta, start by cooking pasta in salted boiling water, then drain and set aside. Season chicken with jerk seasoning, sear in a skillet until golden and cooked through, then let it rest before slicing. In the same skillet, melt butter, sauté garlic, bell peppers, and green onions until tender, then season with more jerk seasoning. Add heavy cream, Parmesan, and broth to the pan and simmer until thickened. Toss with pasta and top with sliced chicken. Garnish with green onions and serve with lime wedges.
11 people made this
Ingredients:
- 1 Pound Penne Pasta
- 1 Tablespoon Olive Oil
- 4 Boneless Chicken Breast , skinless, thin-sliced
- 1 Tablespoon Unsalted Butter
- 2 Cloves Garlic , minced
- 1 Small Red Bell Pepper , cut into ¼-inch slices
- 1 Small Green Bell Pepper , cut into ¼-inch slices
- 1 Small Yellow Bell Pepper , cut into ¼-inch slices
- 1/2 Cup Scallions (Green Onion) , thinly sliced, plus more for garnish
- 3 Tablespoons Jerk Seasoning , divided
- 1/2 Cup Heavy Cream
- 1/2 Cup Grated Parmesan Cheese , plus more, to taste
- 1/4 Cup Low-Sodium Chicken Broth
- Lime , wedges, for serving
Directions:
Directions
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Fill large pot with salted water and bring to a boil over high heat. Cook pasta according to package directions; drain. Set aside.
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Pat chicken dry with paper towels and season with 2 tablespoons of jerk seasoning. Heat oil in large straight-sided skillet over medium heat. Working in batches if necessary, cook chicken until golden-brown and internal temperature reaches 165°F, about 2 to 3 minutes per side. Transfer to plate. Allow to rest for 5 minutes before slicing.
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Melt butter in the same skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds.
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Stir in bell peppers and green onions, and cook until tender, about 3-5 minutes. Season with remaining jerk seasoning.
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Add heavy cream, Parmesan and broth, and bring to a simmer over medium-high heat. Cook, stirring frequently, until sauce thickens, about 1 to 2 minutes.
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Add pasta and toss to coat, about 1 minute. Top with sliced chicken. Garnish with additional green onions and serve with lime wedges.
