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Jerk Chicken Rasta Pasta

A vibrant dish merging Caribbean flavors with comforting pasta, featuring jerk chicken and colorful bell peppers in a creamy sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Caribbean
Calories: 600
Ingredients Method Notes

Ingredients
  

Chicken and Seasoning
  • 2 pieces boneless, skinless chicken breasts
  • 2 tablespoons jerk seasoning (store-bought or homemade)
Pasta and Cream
  • 12 oz fettuccine pasta
  • 1 cup heavy cream
  • 1 teaspoon garlic powder
Vegetables
  • 1 piece red bell pepper, sliced
  • 1 piece yellow bell pepper, sliced
Cooking Essentials
  • 1 tablespoon olive oil
  • to taste salt and pepper
Garnish
  • to taste fresh cilantro or parsley optional for garnish

Method
 

Preparation
  1. Marinate the Chicken: Coat the chicken breasts with jerk seasoning and let it marinate for at least 15 minutes.
  2. Cook the Pasta: Boil a pot of salted water and cook the fettuccine according to the package instructions until al dente. Drain and set aside.
Cooking
  1. Sauté the Chicken: In a skillet, heat olive oil over medium-high heat. Add the marinated chicken breast and sear for about 5-7 minutes per side, or until fully cooked and golden brown. Let it rest before slicing.
  2. Prepare the Veggies: In the same skillet, toss in the sliced bell peppers and sauté for around 3-4 minutes until they are slightly tender.
  3. Make the Sauce: Reduce the heat and pour in the heavy cream. Sprinkle garlic powder, salt, and pepper. Stir everything together and let it simmer for a few minutes until the sauce thickens slightly.
  4. Combine: Add the cooked fettuccine and chicken slices into the skillet. Toss everything together to coat the pasta in the creamy sauce.
  5. Serve: Garnish with fresh cilantro or parsley if desired. Serve hot and enjoy your delicious Jerk Chicken Rasta Pasta!

Notes

Best served with garlic bread and a garden salad. To lighten the dish, consider reducing the cream or substituting with half-and-half.