Creamy Jerk Chicken Rasta Pasta with Rich Cheese Pull Tips, FAQ & printable recipe

Tips for success

To achieve an even more cohesive dish, reserve a splash of the starchy pasta cooking water before draining the penne.

If the cream sauce becomes too thick after adding the pasta and chicken, stir in a tablespoon or two of the reserved water to emulsify the sauce and make it beautifully glossy.

Allow the seared chicken to rest on a cutting board for a few minutes before adding it back to the skillet.

This brief resting period allows the juices to redistribute throughout the meat, ensuring that every bite of chicken remains incredibly tender and juicy rather than drying out in the hot sauce.

Variations

• Shrimp Rasta Pasta: Replace the chicken with raw peeled shrimp, searing them for two minutes per side until pink and cooked to 145°F (63°C).
• Vegetarian Rasta Pasta: Omit the chicken entirely and double the amount of bell peppers, adding sliced mushrooms and zucchini to the skillet.

Storage and make-ahead

Fridge

Cool completely within two hours, then store in an airtight container in the refrigerator for up to 3 days.

Freezer

Freezing is not recommended as the heavy cream sauce will separate and become grainy upon thawing.

Reheat

Reheat gently on the stovetop over low heat, adding a splash of milk or cream to restore the smooth, velvety texture of the sauce.

Store any leftovers in an airtight container in the refrigerator for up to three days.

Because the cream sauce can separate when stored, it is best to cool the pasta completely within two hours of cooking before sealing the container to maintain the best possible texture.

While this pasta is best enjoyed fresh, the chicken can be sliced and marinated in the jerk seasoning up to twenty-four hours in advance.

Keep the seasoned chicken covered in the refrigerator until ready to cook, which will deepen the spicy flavor and cut down on prep time on busy nights.

Serving ideas

Serve this vibrant dish directly from the warm skillet to preserve the spectacular cheese pull. Portion the pasta into shallow bowls, making sure each serving gets a generous mix of the colorful bell peppers, tender chicken slices, and gooey melted cheese.

Garnish the pasta with a sprinkle of freshly chopped green onions or parsley for a burst of color and freshness. Pair this rich, spicy meal with a crisp green salad or warm crusty bread to balance the heat and complete the dining experience.

Frequently asked questions

Recipe card

Creamy Jerk Chicken Rasta Pasta with Rich Cheese Pull

Prep 15 minCook 20 minRest 3 minTotal 38 minServes 4

Ingredients

• 12 oz penne pasta
• 1.5 lb boneless, skinless chicken breasts, sliced
• 2 tbsp Jamaican jerk seasoning
• 2 cups sliced colorful bell peppers
• 1 1/2 cups heavy cream
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese

Instructions

1. Bring a large pot of salted water to a boil, add the penne, and cook according to the package directions until al dente. Drain the pasta well, reserving a half-cup of the starchy cooking water, and set aside.
2. Toss the sliced chicken with the jerk seasoning until evenly coated. Heat a large skillet over medium-high heat, add the chicken, and sear until a thermometer inserted into the thickest piece reads 165°F (74°C).
3. Remove the cooked chicken from the skillet and set aside on a plate to rest. In the same skillet over medium heat, add the sliced colorful bell peppers, sautéing until the peppers are tender-crisp.
4. Pour the heavy cream into the skillet with the sautéed peppers, bringing it to a gentle simmer. Stir in the grated Parmesan cheese until completely melted and the sauce begins to thicken slightly.
5. Return the cooked pasta and seared chicken to the skillet, tossing to coat everything in the sauce. Sprinkle the shredded mozzarella over the top, cover the skillet for two minutes until the cheese is melted and bubbly, then serve.

Contains: gluten, milk

Estimated nutrition per serving

Calories

720

Protein

45 g

Carbohydrates

70 g

Fat

28 g

Fiber

4 g

Sugar

6 g

Sodium

980 mg

Automatic estimate from the ingredient list, not laboratory-verified.