Discover the joy of Rasta Pasta! This colorful Jerk Chicken Pasta combines creamy pasta with spicy jerk seasoning and tender chicken. A delightful fusion that's ready in just 30 minutes, perfect for a flavorful weeknight dinner.
Course Main
Cuisine American
Keyword chicken pasta, Jerk chicken rasta pasta, jerk pasta, jerk seasoning recipes, Pasta Recipes, rasta pasta
Season the chicken: Halve chicken breast lengthwise. Season both sides with 2 tablespoons of oil and 2 tablespoons of jerk seasoning. Set aside for 10 minutes.
Cook pasta on the stovetop: Bring a large pot to boil and cook penne like instructed on the packaging until al dente. Reserve ¼ pasta water and drain pasta under cold water.
Cook pasta in the Instant Pot: Add pasta into the Instant Pot and pour enough water or stock to cover the pasta by about an inch. Use about 2 cups of water for every 8 ounces of pasta. If you like, add a pinch of salt for flavor. Stir, then, close the lid of the Instant Pot and set the valve to the sealing position. Set the Instant Pot to Manual or Pressure Cook mode and adjust the time to half the time recommended on the pasta package. For example, if the package recommends 10 minutes, set the Instant Pot for 5 minutes. Once done, quick release the pressure, reserve ¼ pasta water and drain the rest.
Cook the chicken: Heat a non-stick skillet on medium heat. Sear chicken for 3 minutes on each side. Remove and set aside. Sliced the chicken breast when cooled down.
Cook the veggies: In the same skillet, add 1 tablespoon of oil and saute the bell peppers for 3-4 minutes. Then add the garlic, 2 tablespoons of jerk seasoning and some chili flakes (to desired heat). Cook until fragrant, about 30 seconds to 1 minute.
Combine: Add the chicken back to the skillet with the pasta. Pour chicken stock, half and half, and the pasta water. Cook until thickened on medium heat. It will take 2-3 minutes. Adjust taste with salt and pepper if needed. I added ¼ teaspoon of salt and ½ teaspoon of black pepper.
Remove from the stove and garnish with green onions and Parmesan cheese. Serve while hot!
Notes
Store in an airtight container in the fridge for up to 3 days. Freezing is not recommended as the cream sauce may separate and change texture upon thawing.