Description
A creamy, cheesy, and spicy Caribbean-inspired pasta dish with jerk chicken and colorful bell peppers. Easy to make and packed with bold flavors!
Ingredients
•12 ounces penne or fettuccine pasta
•2 tablespoons olive oil
•1 pound chicken breast, sliced
•2 tablespoons jerk seasoning
•1 red bell pepper, sliced
•1 yellow bell pepper, sliced
•1 green bell pepper, sliced
•3 cloves garlic, minced
•1 cup heavy cream
•1 cup shredded Parmesan cheese
•½ cup chicken broth (optional)
•½ teaspoon smoked paprika
•Salt and pepper, to taste
•Fresh parsley for garnish
Instructions
1.Boil pasta in salted water according to package instructions. Reserve ½ cup of the water, drain, and set aside.
2.Season chicken with jerk seasoning. Heat oil in a skillet and cook the chicken until golden brown and fully cooked. Remove from the pan and set aside.
3.Sauté bell peppers in the same pan for 4–5 minutes until tender. Add garlic and cook for 1 minute.
4.Stir in heavy cream, Parmesan cheese, smoked paprika, salt, and pepper. Let the sauce thicken, adding pasta water or chicken broth if needed.
5.Toss cooked pasta with the sauce and add the cooked chicken.
6.Serve garnished with parsley and additional jerk seasoning, if desired.
Notes
•For a vegetarian version, omit chicken and add extra vegetables.
•Use store-bought or homemade jerk seasoning for convenience.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 portion
- Calories: 550
- Sugar: 4g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 120mg
Keywords: Rasta pasta, Caribbean pasta, jerk chicken, creamy pasta dish