Creamy Rasta Pasta with Jerk Chicken
Creamy Rasta Pasta with Jerk Chicken
Ingredients
For the Pasta
- 12 ounces penne pasta
- 1 tablespoon salt, for pasta water
For the Jerk Chicken
- 1 1/2 pounds boneless, skinless chicken breast, cubed into 1-inch pieces
- 2 tablespoons jerk seasoning
- 2 tablespoons olive oil
For the Creamy Sauce
- 1/2 yellow onion, diced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 cup reserved pasta water, as needed
- 5 ounces fresh spinach
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta water. Drain the pasta and set aside.
⏱️ 10 min
- 2
While the pasta is cooking, place the cubed chicken in a medium bowl. Sprinkle with jerk seasoning and toss to coat evenly.
⏱️ 5 min
- 3
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside, leaving any rendered fat in the pan.
⏱️ 7 min
- 4
Reduce the heat to medium. Add the diced onion and sliced red, yellow, and green bell peppers to the same skillet. Sauté for 5-7 minutes, until the vegetables begin to soften.
⏱️ 7 min
- 5
Add the minced garlic to the skillet and cook for 1 minute more, until fragrant.
⏱️ 1 min
- 6
Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese until melted and the sauce is smooth.
⏱️ 3 min
- 7
Season the sauce with salt and black pepper to taste. If the sauce is too thick, add a splash of the reserved pasta water, 1/4 cup at a time, until it reaches your desired consistency.
⏱️ 2 min
- 8
Add the fresh spinach to the sauce and stir until it wilts, about 1-2 minutes.
⏱️ 2 min
- 9
Return the cooked chicken and drained pasta to the skillet with the sauce and vegetables. Toss everything together until the pasta is well coated and heated through.
⏱️ 3 min
- 10
Serve immediately, garnished with additional grated Parmesan cheese if desired. Enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Creamy Rasta Pasta with Jerk Chicken
For the Pasta
- 12 ounces penne pasta
- 1 tablespoon salt, for pasta water
For the Jerk Chicken
- 1 1/2 pounds boneless, skinless chicken breast, cubed into 1-inch pieces
- 2 tablespoons jerk seasoning
- 2 tablespoons olive oil
For the Creamy Sauce
- 1/2 yellow onion, diced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 cup reserved pasta water, as needed
- 5 ounces fresh spinach
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta water. Drain the pasta and set aside.
⏱️ 10 min - 2
While the pasta is cooking, place the cubed chicken in a medium bowl. Sprinkle with jerk seasoning and toss to coat evenly.
⏱️ 5 min - 3
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside, leaving any rendered fat in the pan.
⏱️ 7 min - 4
Reduce the heat to medium. Add the diced onion and sliced red, yellow, and green bell peppers to the same skillet. Sauté for 5-7 minutes, until the vegetables begin to soften.
⏱️ 7 min - 5
Add the minced garlic to the skillet and cook for 1 minute more, until fragrant.
⏱️ 1 min - 6
Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese until melted and the sauce is smooth.
⏱️ 3 min - 7
Season the sauce with salt and black pepper to taste. If the sauce is too thick, add a splash of the reserved pasta water, 1/4 cup at a time, until it reaches your desired consistency.
⏱️ 2 min - 8
Add the fresh spinach to the sauce and stir until it wilts, about 1-2 minutes.
⏱️ 2 min - 9
Return the cooked chicken and drained pasta to the skillet with the sauce and vegetables. Toss everything together until the pasta is well coated and heated through.
⏱️ 3 min - 10
Serve immediately, garnished with additional grated Parmesan cheese if desired. Enjoy!