This vibrant dish blends spicy jerk chicken with a creamy coconut sauce, making it a perfect fusion of flavors from the Caribbean. The hearty pasta soaks up the rich sauce, delivering a delightful experience with every bite.
The combination of jerk seasoning, coconut milk, and heavy cream creates a savory, satisfying meal that can easily become a weeknight favorite. The addition of fresh cilantro and lime offers a burst of freshness that balances out the spices, making this dish as refreshing as it is flavorful.
Full Recipe:
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2 boneless, skinless chicken breasts, cut into strips
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2 tablespoons jerk seasoning
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1 tablespoon olive oil
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1/2 cup diced onion
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1/2 cup diced bell peppers (red, yellow, or green)
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2 cloves garlic, minced
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1/2 cup coconut milk
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1 cup heavy cream
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1 tablespoon tomato paste
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1 teaspoon ground thyme
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1/2 teaspoon allspice
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8 ounces pasta (penne or rigatoni works well)
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Salt and pepper to taste
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Fresh cilantro, chopped for garnish
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Lime wedges for serving
Directions:
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Cook the pasta according to package instructions. Drain and set aside.
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Season the chicken strips with jerk seasoning, salt, and pepper.
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In a large skillet, heat the olive oil over medium heat. Add the seasoned chicken and cook for 6-8 minutes, or until golden brown and cooked through. Remove the chicken and set aside.
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In the same skillet, add the diced onion and bell peppers. Cook for 3-4 minutes, or until softened.
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Add the minced garlic, cooking for another 30 seconds until fragrant.
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Stir in the coconut milk, heavy cream, tomato paste, thyme, and allspice. Bring the mixture to a simmer, then reduce heat and cook for 5-7 minutes until the sauce thickens.
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Return the cooked chicken to the skillet, then stir in the cooked pasta. Toss to coat everything evenly in the sauce.
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Cook for another 2-3 minutes to combine the flavors and heat through.
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Garnish with fresh cilantro and serve with lime wedges on the side.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 550 kcal | Servings: 4 servings
Introduction to Rasta Pasta with Jerk Chicken
Rasta pasta with jerk chicken is a bold and flavorful Caribbean-inspired dish that fuses Italian pasta with the vibrant spices of Jamaican jerk seasoning. This dish is perfect for anyone craving a hearty and flavorful meal, and it’s particularly great for weeknight dinners, family gatherings, or potluck parties. The creamy jerk-infused sauce, combined with tender chicken, bell peppers, and pasta, creates a unique and irresistible combination of flavors that will leave everyone asking for seconds. Whether you choose to serve it with shrimp, chicken, or make it vegetarian, the rich, spicy sauce is sure to tantalize your taste buds.
Originating from Jamaica, this dish blends the heat of jerk seasoning with the comforting texture of pasta, offering a satisfying meal that can easily be customized to suit different dietary preferences. The dish is not only rich in flavor but also in history, with its origins dating back to the 1980s when it was first created in Negril, Jamaica, by Chef Lorraine Washington. Since then, it has become a staple on Caribbean menus, and its popularity has spread worldwide, particularly in Caribbean restaurants and food lovers’ circles.
The Origins of Rasta Pasta
Rasta pasta, also known as jerk pasta, has an interesting backstory. It was created by Chef Lorraine Washington in 1985 at her Paradise Yard restaurant in Negril, Jamaica. Chef Lorraine was preparing fettuccine for a group of construction workers when she topped it with red sauce and a bit of ackee, Jamaica’s national fruit. The colors of the dish—red, yellow, and green—resembled the Rasta flag, prompting one of the workers to call it “Rasta pasta.” This moment marked the birth of a dish that would become a beloved Caribbean classic.
As time went on, variations of the dish began to emerge. Some cooks prefer fettuccine, while others opt for penne or rotini pasta. Vegetables like bell peppers, onions, and sometimes cabbage are included for added color and texture, while the jerk seasoning remains a constant. The ability to customize the dish according to personal taste has helped it become a favorite in many households and restaurants. From Jamaica to New York and beyond, Rasta pasta has won the hearts of many with its unique blend of flavors.
The Role of Jerk Seasoning in the Dish
At the heart of Rasta pasta is jerk seasoning—a spice blend that gives the dish its signature heat and depth of flavor. Jerk seasoning is a staple in Jamaican cuisine and is typically made with ingredients such as allspice, nutmeg, black pepper, cinnamon, thyme, and garlic, as well as Scotch bonnet peppers, which give the seasoning its fiery kick. The seasoning is used as a marinade for meats, but it can also be applied to vegetables for those looking to create a plant-based version of the dish.
Jerk seasoning can be found in both dry rub and wet marinade forms. While both can be used for this dish, many cooks prefer the wet marinade for its ability to deeply infuse the meat with flavor. The spicy kick from the jerk seasoning is balanced by the richness of the coconut milk and heavy cream, making the dish both spicy and creamy in equal measure.
Customization and Versatility
One of the best things about Rasta pasta is how easily it can be customized. The dish allows for various vegetables, proteins, and pasta shapes, making it adaptable to personal preferences or what you have available in your kitchen. While chicken is the most common protein used, shrimp, pork, or even tofu can be swapped in for those who prefer a different option. For a vegetarian or vegan version, simply omit the meat and increase the number of vegetables or add plant-based proteins like tofu or tempeh.
The pasta choice is also flexible. Penne, rotini, and fettuccine are all great options for this dish, but you can use whatever pasta you have on hand. The key is ensuring the pasta can hold the creamy sauce and absorb all of the vibrant flavors. The sauce itself is thickened with heavy cream or coconut milk, creating a luscious, creamy texture that coats every bite of pasta.
The Creamy Sauce: Balancing Heat and Richness
The sauce for Rasta pasta is one of the most important elements of the dish. It starts with the jerk seasoning, which is cooked with onions, garlic, and bell peppers, and then combined with a creamy mixture of heavy cream and Parmesan cheese. This combination results in a rich, flavorful sauce that’s both spicy and creamy, perfectly balancing the heat from the jerk seasoning. The sauce is simmered until the cheese melts, creating a silky texture that binds the pasta and chicken together.
For those who need a dairy-free option, the heavy cream can be swapped with coconut milk or a plant-based milk alternative. When choosing coconut milk, it’s important to select a high-quality coconut milk that isn’t too watery, as this can affect the creaminess of the sauce. Brands like Trader Joe’s, Aroy-D, or Thai Kitchen are known for their rich and creamy coconut milk that works well in this dish.
The Importance of Marinating the Chicken
Marinating the chicken in jerk seasoning is a crucial step in achieving a flavorful Rasta pasta. The marination process allows the chicken to absorb the spices, ensuring every bite is packed with flavor. In Caribbean cooking, it’s common to “clean” the meat with lime juice and water before marinating, which helps remove any residual slime and enhances the meat’s ability to take on the seasoning. For the best results, marinate the chicken for at least 30 minutes, though overnight marination yields even better flavor.
Serving and Enjoying Rasta Pasta
Rasta pasta is a complete meal in one pot, making it perfect for busy weeknights or family dinners. The rich, creamy sauce and tender chicken pair perfectly with a side of cabbage salad or steamed vegetables, creating a well-rounded, satisfying meal. For an added touch, serve the dish with a cold, refreshing drink, such as a tropical fruit punch or a cool glass of lemonade.
While this dish is already flavorful on its own, you can customize the toppings to your liking. A sprinkle of fresh cilantro adds a burst of freshness, while a squeeze of lime juice brightens up the dish and enhances the flavors. The creamy sauce and spicy jerk seasoning make for a perfect contrast, and the colorful bell peppers add a pop of color, making this dish as beautiful as it is delicious.
Conclusion
Rasta pasta with jerk chicken is a delicious and versatile dish that brings together the bold flavors of Jamaica with the comforting nature of pasta. Whether you’re looking to enjoy a flavorful weeknight meal or impress guests at your next dinner party, this dish is sure to please. Its combination of creamy sauce, spicy jerk seasoning, and tender chicken creates a meal that’s both satisfying and exciting. With endless variations, you can easily adapt the recipe to suit your taste or dietary preferences. The beauty of Rasta pasta lies in its ability to transport you to the islands with just one bite, offering a taste of the Caribbean no matter where you are.