Grilled Jerk Chicken Rasta Pasta

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Creamy, spicy, and packed with smoky grilled chicken and colorful peppers, this Grilled Jerk Chicken Rasta Pasta is an easy weeknight dinner that tastes like a trip to the Caribbean. The bold jerk seasoning pairs perfectly with the rich Parmesan cream sauce and tender pasta.

Ingredients

For the Chicken

  • 1½ lbs chicken breast, cut into bite-sized pieces
  • 1 tbsp avocado or olive oil
  • 3 tbsp Walkerswood Hot and Spicy Jamaican Jerk Seasoning paste(or mild if you don't like spicy)

For the Pasta

  • 12 oz ziti or penne
  • 1 tbsp olive oil
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 green bell pepper, sliced
  • ½ red onion, sliced
  • (optional) sliced jalapeno 
  • 4 garlic cloves, minced
  • 1 cup heavy cream
  • ½ cup freshly grated Parmesan cheese
  • Juice of 1 lime
  • Salt and fresh ground black pepper, to taste
  • Chopped green onions or parsley for garnish

Equipment

  • Charcoal grill such as a Weber Kettle or Kamado Joe
  • Large pot
  • Large skillet
  • Instant-read thermometer

Directions

  1. Toss the chicken with olive oil and Walkerswood jerk seasoning until evenly coated. Refrigerate for at least 30 minutes or up to overnight.

  2. Heat your grill to approximately 400°F.

  3. Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Reserve about ½ cup of pasta water, then drain.

  4. Place the chicken on skewers and toss veggies in olive oil then place in a grill basket. Grill for 10-15 minutes, stirring or turning occasionally, until the chicken internal temperature reaches 160°F and the veggies are lightly charred and softened up. Remove and set aside.

  5. Heat a large skillet over medium heat. Add oil and grilled veggies.

  6. Stir in the garlic and cook for 30 seconds, until fragrant.

  7. Pour in the heavy cream and bring to a gentle simmer.

  8. Stir in the Parmesan cheese and lime juice. 

  9. Add the grilled jerk chicken and cooked pasta to the skillet. Toss until everything is coated in the creamy sauce.

  10. Season with salt and black pepper to taste. Garnish with chopped green onions or parsley and serve immediately.

Tips

  • Chicken thighs are a great substitute and stay extra juicy on the grill.
  • If you want more heat, stir in an extra teaspoon of Walkerswood paste while making the sauce.

The smoky grilled jerk chicken, creamy sauce, and colorful peppers make this Rasta Pasta a recipe that's perfect for family dinners, cookouts, or whenever you're craving bold Caribbean flavors. 🌴🍝🔥🍗 



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