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–+ servings
Creamy jerk chicken rasta pasta dish garnished with herbs and spices.

Creamy Rasta Pasta with Jerk Chicken

A delightful Caribbean-inspired dish featuring jerk chicken and a creamy sauce, perfect for family meals or gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Caribbean
Calories: 600
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 8 oz pasta
  • 2 tablespoons olive oil
  • 1 pound jerk chicken, cooked and sliced
  • 1 bell pepper (red or yellow), sliced
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • Green onions for garnish

Method
 

Cooking Pasta
  1. Cook pasta according to package instructions, then drain.
Making the Sauce
  1. In a large skillet, heat olive oil over medium heat.
  2. Add the sliced bell pepper and sauté until softened.
  3. Stir in the cooked jerk chicken, heavy cream, chicken broth, garlic powder, and onion powder.
  4. Bring to a simmer and let it cook for about 5 minutes.
Combining Ingredients
  1. Add the cooked pasta and toss to combine.
  2. Season with salt and pepper to taste.
  3. Garnish with green onions before serving.

Nutrition

Serving: 1gCalories: 600kcalCarbohydrates: 70gProtein: 30gFat: 25gSaturated Fat: 12gSodium: 800mgFiber: 3gSugar: 3g

Notes

For storage, keep leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat in a skillet with a splash of chicken broth or cream to loosen the sauce.

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