Rasta Pasta With Jerk Chicken

By Millie Peartree

Updated February 18, 2021

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
45 minutes, plus marinating
Rating
4(1,571)
Comments
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Comforting and spicy in just the right way, Rasta pasta is popular in Jamaican communities across New York and beyond. This version gets its spice from jerk seasoning and a single Scotch bonnet. The bell peppers and green onions add not only texture, but a sweet crunch and brightness. You could swap salmon or shrimp for the chicken, or use fettuccine or rigatoni instead of the penne, if you like; just mind the cooking time. You could even halve the heavy cream, or substitute coconut milk for more depth of flavor. Feel free to refrigerate any leftovers, and either reheat or eat them cold the next day. This is a dish that gets better with a little time.

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Ingredients

Yield:4 servings

FOR THE CHICKEN

  • 2 tablespoons jerk seasoning

  • 2 tablespoons extra-virgin olive oil

  • 1 teaspoon garlic powder

  • 1 teaspoon smoked paprika

  • 2 boneless, skinless chicken breasts

FOR THE PASTA

  • Kosher salt

  • 2 tablespoons extra-virgin olive oil

  • 1 pound penne pasta

  • 3 bell peppers, preferably a mix of colors, thinly sliced

  • 4 green onions, sliced, plus more for garnish

  • 2 garlic cloves, minced

  • ¼ cup jerk seasoning

  • 2 fresh thyme sprigs

  • 1 Scotch bonnet pepper, pierced, not sliced (optional)

  • ½ cup heavy cream

  • ¼ cup vegetable or chicken stock

  • ½ cup grated Parmesan

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

99 grams carbs; 146 milligrams cholesterol; 939 calories; 15 grams monosaturated fat; 4 grams polyunsaturated fat; 13 grams saturated fat; 35 grams fat; 7 grams fiber; 1028 milligrams sodium; 55 grams protein; 8 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Prepare the chicken: In a medium bowl, combine jerk seasoning, 1 tablespoon olive oil, garlic powder and smoked paprika. Add chicken and toss to coat. Cover bowl with plastic wrap and let sit in the refrigerator for 2 hours or up to 24 hours. Pull chicken out about 1 hour before cooking, so it comes to room temperature.

  2. Step 2

    Heat oven to 400 degrees. Heat the remaining 1 tablespoon olive oil in a cast-iron skillet over medium. Add the chicken to the skillet, and sear chicken on both sides until browned, about 3 minutes per side.

  3. Step 3

    Once chicken is seared, transfer the skillet to the oven and roast chicken until internal temperature reaches 165 degrees, 15 to 20 minutes. Transfer to a cutting board, let rest for about 10 minutes, and slice on a bias.

  4. Step 4

    As chicken roasts, prepare the pasta: Set a pot of well-salted water to a boil over high heat. Add the pasta, and cook according to the package instructions. Drain and set aside.

  5. Step 5

    Add 2 tablespoons oil to a heavy pot set over medium, and sauté bell peppers with green onions until peppers are barely softened, about 4 minutes. Add the minced garlic and cook until it’s fragrant, about another minute.

  6. Step 6

    Add the ¼ cup jerk seasoning to the pot and combine. Add the thyme and pierced pepper. Add heavy cream and vegetable stock and bring to a simmer. Mix in the Parmesan, then add pasta.

  7. Step 7

    Top with the jerk chicken, and garnish with green onions. Serve hot.

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Ratings

4 out of 5
1,571 user ratings
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Comments

ZD

You can make your own jerk seasoning by combining allspice (of the utmost importance), ground coriander, ground ginger, dried thyme, and S P. I typically also add a little dark brown sugar, turmeric, smoked paprika, garlic powder and/or granulated onion.

Swinks

I read through the recipe comments before I made this last night. Some changed the recommended breasts for thighs (I did). Some added an onion (I did, too). But otherwise, I didn’t see any suggestions that I needed to heed. A good one might have been: “Sample your Jamaican Jerk seasoning before beginning so you can maybe back off on the spice a little so you don’t die.” The chicken was delicious. The pasta will be next time when I use either a less spicy seasoning or less of the one I have.

Hope

I was introduced to the dish by the lovely young Jamaican woman who cared for my late mother. Her version includes a package of Knorr Parma Rosa mix added with coconut milk to yellow onions, peppers, and garlic sauteed with about a tablespoon of jerk seasoning. No heavy cream or stock. The richness comes from about two cups of shredded mozzarella or cheddar cheese added at the end, just before the pasta. We absolutely love this dish, which is a favorite of my vegetarian daughter.

T.T.

The jerk marinade for the chicken is absolutely delicious – but I’m not too fond of the pasta. There’s yet more jerk in the pasta making for a spicy, inedible fusion. I’ve used the jerk marinade on additional chicken, pork, etc. and it is excellent. I will predominantly use this recipe for that.

Paolo in Sweden

I haven't made this yet, but will try it. A recipe for the "jerk seasoning" would be helpful, as it is not available in all countries.

Lindsey

I have made probably over 100 recipes from NYT cooking and this is by far my favorite. I double the chicken because it is so good and you can use extra for other meals. The chicken is so juicy and flavorful, I would almost replace it for all recipes that call for chicken breasts. I get the hot Walkerswood jerk seasoning. I know others have commented that it’s too hot, but we actually add extra to the pasta. We like it spicy. the leftovers are probably one of my favorite lunches. Coconut milk is a good replacement for the heavy cream. 💕

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