Jerk Chicken Rasta Pasta
This Rasta Pasta Recipe is the best jerk chicken pasta of your life! It's lightly creamy, Jamaican goodness is full of irresistible flavor. Made in under 30 minutes, it'll be your new go-to weeknight meal!
Ingredients
- 1 ½ pounds boneless skinless chicken breasts or thighs
- 1 Tablespoon lime juice optional*
- 3-4 Tablespoons jerk seasoning, divided or 1 - 1 ⅓ packets, we recommend great value brand. Season to taste!
- 1 Tablespoon olive oil
- 4 Tablespoons butter
- 2 teaspoons minced garlic or 4 garlic cloves, finely minced
- ⅓ cup all purpose flour
- 4 cups whole milk *this recipe does NOT work with 2% or lower
- 3 bell peppers I like to use 1 green and 2 colored
- 4 green onions
- 1 cup parmesan cheese
- 1 lb. dried pasta of choice I used penne
- salt to taste, we usually use around ½ teaspoon
Instructions
- Cut the raw chicken into 1" cubes. Marinade the chicken by mixing the lime juice with 1.5 Tablespoons of jerk seasoning and pouring on the raw chicken. If able, marinade 2-24 hours. Or use immediately.
- Boil the pasta then drain according to package directions while completing the directions below.
- Heat the oil over medium heat. Add the chicken and cook until it turns white and is cooked through, reaching an internal temperature of 165*F. Remove from heat and put chicken in a bowl and set to the side.
- Melt the butter over medium low heat in the fry pan. Add the minced garlic and cook for 2 minutes. Add the flour and stir to combine. Add one cup of milk. It will be separated and weird. Stir together. The easiest way to get it to combine is with a whisk. The texture at this point will be similar to mashed potatoes. See pictures above for guidance and to check consistency.
- Add the remaining milk, one cup at a time, stirring to combine after each addition.
- Stir in the remaining jerk seasoning. Add the chopped bell peppers and chopped green onion. Bring to a boil and simmer for 5 minutes. The sauce will have thickened. Add the chicken and parmesan cheese and stir until cheese has melted.
- Stir in the cooked and drained noodles and stir to combine. Add more jerk seasoning and salt, if needed. Garnish with more green onions if desired. Serve and enjoy!
Notes
- We have tried multiple brands of jerk seasoning, and Great Value has been the most flavorful and our favorite. Depending on what brand you use, you may want to use more of less jerk seasoning.
- Store in an airtight container in the refrigerator for up to 5 days. Reheat on the stove over medium heat and add milk until it's thin enough, about 1-4 Tablespoons, depending how much there is.
- Freeze in a freezer container for up to 2 months. Thaw in the refrigerator then reheat on the stove top over medium heat, adding milk until it reaches the right texture and gets hot and creamy.
- Don't over cook your chicken or it will be tough and hard to chew instead of moist and tender.
- Feel free to make this recipe with your favorite homemade jerk seasoning.
- If making with steak, oxtail, shrimp or salmon, make sure to coat the meat well in the jerk seasoning.
Nutrition
Calories: 533kcalCarbohydrates: 57gProtein: 34gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 95mgSodium: 415mgPotassium: 770mgFiber: 3gSugar: 9gVitamin A: 1964IUVitamin C: 60mgCalcium: 288mgIron: 2mg
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