Savor the Spice: Authentic Jerk Chicken Rasta Pasta Adventure
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Learn how to make delicious Authentic Jerk Chicken Rasta Pasta. Easy recipe with step-by-step instructions.
Total Time:45 minutes
Yield:4 servings
Ingredients
1 pound boneless, skinless chicken thighs
2 tablespoons jerk seasoning
2 tablespoons olive oil
3 cloves garlic, minced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
12 ounces penne or your favorite pasta
Salt and pepper to taste
Chopped fresh parsley for garnish
Instructions
Begin by marinating the chicken thighs with the jerk seasoning. Let them sit for at least 30 minutes to absorb the flavors. This step always takes me back to the kitchen with my abuela, where patience in marination was key to a flavorful dish.
In a large skillet, heat the olive oil over medium-high heat. Add the marinated chicken thighs and cook for about 5-7 minutes on each side, or until they’re fully cooked and have a nice, golden crust. Remove from the skillet and set aside.
In the same skillet, add the minced garlic and sliced bell peppers. Sauté until the peppers are tender and the garlic is fragrant, about 3-4 minutes.
Pour in the heavy cream and chicken broth, stirring gently to combine. Add the Parmesan cheese, stirring until the sauce is smooth and creamy. Season with salt and pepper to taste.
Meanwhile, cook the pasta according to package instructions. Drain and add the pasta to the skillet, tossing to coat it evenly with the creamy sauce.
Slice the cooked jerk chicken and place it on top of the pasta. Garnish with chopped fresh parsley for a pop of color and fresh flavor.
