Miss Kardea Brown's Jerk Chicken Rasta Pasta, as seen on the Food Networks, Delicious Miss Brown, Season 6.
Recipe courtesy of Kardea Brown

Jerk Chicken Rasta Pasta

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  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 40 min
  • Yield: 4 to 6 servings
I love this Italian-Jamaican pasta mash-up of flavors. Creamy pasta sauce is enhanced by spicy jerk chicken and green and red bell peppers for a one-pan meal that everyone will love.



  1. Cook the pasta according to the package directions; drain and rinse with cold water, then set aside.
  2. Meanwhile, sprinkle the chicken with 2 teaspoons jerk seasoning.
  3. Heat a grill pan over medium-high heat. Coat the grill pan with 1 tablespoon oil. Add the chicken and cook on one side until browned, about 5 minutes. Turn the chicken over and sprinkle with the brown sugar. Cook until the chicken registers 165 degrees F when a thermometer is inserted in the thickest portion, 6 to 8 minutes more. Remove the chicken from the pan, and let rest 10 minutes before slicing into thin strips.
  4. Add the bell peppers to the grill pan. Cook until tender, 4 to 5 minutes. Remove the peppers from the pan and set aside.
  5. Melt the butter and remaining tablespoon vegetable oil in a large skillet. Add the garlic and cook until fragrant and tender. Add the sauce powder and flour and whisk until incorporated. Reduce the heat, then slowly whisk in the half-and-half. Simmer until the mixture begins to thicken, 3 to 4 minutes. Remove from the heat, then stir in the Parmesan and remaining teaspoon jerk seasoning.
  6. Add the pasta, chicken and peppers to the sauce and toss until combined. Divide the pasta among serving bowls and garnish with green onions and extra Parmesan.