Creamy Jerk Chicken Rasta Pasta for a Quick Dinner Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are prepped and ready for use. Slice the chicken breasts into uniform strips to guarantee even cooking. Wash, seed, and slice the bell peppers into thin strips.

If the mozzarella is not already shredded, grate it now so it is ready to be added to the sauce immediately when needed. Have the pasta water boiling and ready to go.

Instructions

Boiling the pasta

1. 1Prepare the chicken and pasta
   Season the chicken strips thoroughly with the jerk seasoning. Boil a large pot of salted water and cook the penne pasta according to package directions until al dente. Drain the pasta and set it aside. While the pasta cooks, heat a large skillet over medium-high heat with a drizzle of oil.
   Look for The chicken should be browned and opaque.
   Tip Ensure the pan is hot before adding the chicken to get a nice sear on the meat.

The pasta should be cooked until it is tender but still offers a slight resistance to the bite, known as al dente. Drain the pasta well, ensuring no excess water remains that could dilute the final sauce. The pasta should be ready to be tossed into the skillet immediately after the sauce base is prepared to ensure it stays warm.

Searing the chicken

2. 2Cook the chicken and vegetables
   Add the seasoned chicken strips to the hot skillet. Cook until browned, then add the sliced bell peppers. Continue to sauté until the peppers have softened and the chicken reaches an internal temperature of 165°F (74°C). Remove the chicken from the heat and let it rest for 5 minutes before combining.
   Look for The peppers should be tender and the chicken fully cooked.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not overcrowd the pan so the chicken browns rather than steams.

The chicken pieces should be golden brown on the outside and cooked through to 165°F (74°C). The bell peppers should be vibrant in color and softened, having released some of their natural sweetness into the pan.

The kitchen should smell fragrant and savory, with the distinct aroma of the jerk spices filling the air as they toast slightly in the pan.

Creating the sauce

3. 3Make the creamy sauce
   Lower the heat to medium and pour the sauce base into the skillet with the chicken and peppers. Bring to a gentle simmer. Stir in the shredded mozzarella cheese until melted and the sauce becomes smooth and stretchy. Toss the cooked penne pasta into the skillet, coating every piece thoroughly with the creamy sauce. Serve immediately while hot and steaming.
   Look for The sauce should be thick and coat the back of a spoon.
   Tip Add a splash of pasta water if the sauce becomes too thick during the final step.

The sauce should be uniform, creamy, and thick enough to coat the back of a spoon. When the pasta is added, it should be thoroughly covered in the sauce. The cheese should have created a slight, appealing stretch when the pasta is lifted, and the entire dish should be hot and ready to serve immediately from the pan.

Common mistakes

Avoid overcooking the chicken, which can lead to a dry texture that does not soak up the sauce as well as juicy, perfectly cooked meat.

Another common mistake is adding the cheese while the skillet is at too high a temperature, which can cause the sauce to separate or become grainy. Always reduce the heat to a gentle simmer before adding the dairy components to ensure a smooth, velvety finish.

How to tell it’s done

The chicken is perfectly cooked when it reaches an internal temperature of 165°F (74°C). The sauce should be smooth, thick, and cling to the pasta without feeling oily.

The peppers should be tender yet still maintain a slight bite, providing a nice contrast to the soft, creamy noodles. The cheese should be completely melted and integrated into the sauce, creating a stretchy, luxurious consistency.

• Poultry: 165°F (74°C) in the thickest part