Creamy Rasta Pasta with Chicken
Creamy Rasta Pasta with Chicken
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 teaspoons jerk seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
For the Pasta and Vegetables
- 12 ounces penne pasta
- 1 tablespoon olive oil
- 1 red bell pepper, cored, seeded, and sliced
- 1 yellow bell pepper, cored, seeded, and sliced
- 2 cloves garlic, minced
For the Creamy Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon jerk seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Season the chicken pieces with 2 teaspoons jerk seasoning, garlic powder, onion powder, and 1/4 teaspoon black pepper. Toss to coat evenly.
⏱️ 5 min
- 2
Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, or until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 3
While the chicken cooks, bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. Drain the pasta, reserving 1/2 cup of the pasta water, and set aside.
⏱️ 12 min
- 4
In the same skillet used for the chicken, add another 1 tablespoon olive oil. Add the sliced red and yellow bell peppers and sauté for 3-5 minutes until slightly softened. Add the minced garlic and cook for 1 minute more until fragrant.
⏱️ 6 min
- 5
Melt the unsalted butter in the skillet with the vegetables. Once melted, sprinkle in the all-purpose flour and whisk constantly for 1-2 minutes to create a roux.
⏱️ 3 min
- 6
Gradually whisk in the chicken broth, then slowly add the heavy cream, stirring constantly to prevent lumps. Bring the sauce to a gentle simmer.
⏱️ 4 min
- 7
Reduce the heat to low and stir in the grated Parmesan cheese, 1 teaspoon jerk seasoning, dried thyme, paprika, salt, and 1/4 teaspoon black pepper. Continue to stir until the cheese is melted and the sauce is smooth and slightly thickened.
⏱️ 5 min
- 8
Add the cooked chicken and drained penne pasta to the sauce. Toss everything together until the pasta and chicken are well coated. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.
⏱️ 5 min
- 9
Taste and adjust seasoning as needed. Serve hot and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Rasta Pasta with Chicken
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 teaspoons jerk seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
For the Pasta and Vegetables
- 12 ounces penne pasta
- 1 tablespoon olive oil
- 1 red bell pepper, cored, seeded, and sliced
- 1 yellow bell pepper, cored, seeded, and sliced
- 2 cloves garlic, minced
For the Creamy Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon jerk seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Season the chicken pieces with 2 teaspoons jerk seasoning, garlic powder, onion powder, and 1/4 teaspoon black pepper. Toss to coat evenly.
⏱️ 5 min - 2
Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, or until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 3
While the chicken cooks, bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. Drain the pasta, reserving 1/2 cup of the pasta water, and set aside.
⏱️ 12 min - 4
In the same skillet used for the chicken, add another 1 tablespoon olive oil. Add the sliced red and yellow bell peppers and sauté for 3-5 minutes until slightly softened. Add the minced garlic and cook for 1 minute more until fragrant.
⏱️ 6 min - 5
Melt the unsalted butter in the skillet with the vegetables. Once melted, sprinkle in the all-purpose flour and whisk constantly for 1-2 minutes to create a roux.
⏱️ 3 min - 6
Gradually whisk in the chicken broth, then slowly add the heavy cream, stirring constantly to prevent lumps. Bring the sauce to a gentle simmer.
⏱️ 4 min - 7
Reduce the heat to low and stir in the grated Parmesan cheese, 1 teaspoon jerk seasoning, dried thyme, paprika, salt, and 1/4 teaspoon black pepper. Continue to stir until the cheese is melted and the sauce is smooth and slightly thickened.
⏱️ 5 min - 8
Add the cooked chicken and drained penne pasta to the sauce. Toss everything together until the pasta and chicken are well coated. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.
⏱️ 5 min - 9
Taste and adjust seasoning as needed. Serve hot and enjoy!
⏱️ 1 min