Creamy Jerk Chicken Rasta Pasta
A vibrant Caribbean-inspired pasta dish featuring tender jerk-seasoned chicken in a rich, cheesy, creamy sauce. Full of smoky heat and velvety texture, perfect for family dinners or special occasions.
Servings: 4 servings
Calories: 620kcal
Ingredients
- 4 chicken breasts, filleted
- 12 ounces penne pasta
- 4 tablespoons garlic herb butter
- 1 cup heavy cream
- 1 cup half-and-half
- 2 packets jerk seasoning
- 1 to 1 1/2 cups shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Add penne pasta and cook until al dente (9-11 minutes). Drain and set aside.
- Generously coat chicken breasts with jerk seasoning on both sides.
- In a large skillet, melt garlic herb butter over medium heat. Add seasoned chicken breasts and cook 5-7 minutes per side until golden browned and cooked through. Remove, rest, then slice into strips.
- Reduce heat to medium-low. Add heavy cream and half-and-half to the skillet, scraping browned bits from the pan. Stir to combine.
- Season sauce with additional jerk seasoning to taste. Simmer 3-5 minutes until slightly thickened.
- Stir in mozzarella and Parmesan until melted and smooth. Add cooked pasta and shredded chicken, tossing to coat thoroughly.
Notes
For intense flavor, toast jerk seasoning in a dry pan before using
Use halal-certified chicken and cheeses if required
Leftovers refrigerate well in airtight containers for 2-3 days
Use halal-certified chicken and cheeses if required
Leftovers refrigerate well in airtight containers for 2-3 days