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Creamy Rasta Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 48 reviews
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Caribbean

Description

Creamy Rasta Pasta is a vibrant and flavorful Jamaican-inspired dish featuring tender chicken breast pieces simmered in a rich, spicy cream sauce loaded with colorful bell peppers, garlic, and jerk seasoning. Served over perfectly cooked pasta and finished with parmesan and fresh herbs, this recipe delivers a deliciously creamy, aromatic meal with a perfect balance of heat and savory flavors.

Ingredients

Protein

  • 1 lb (450 g) chicken breast, diced

Pasta

  • 1 lb (450 g) pasta

Vegetables

  • 1 red bell pepper
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 3 garlic cloves, minced
  • 4 spring onions, chopped

Dairy

  • 1 tablespoon (20 g) unsalted butter
  • 1 cup (250 ml) heavy cream
  • 1 cup (100 g) parmesan, grated

Liquids

  • 1 cup (250 ml) chicken stock
  • 2 tablespoons olive oil, divided

Seasoning & Garnish

  • 3 tablespoons jerk seasoning, divided
  • Fresh parsley, to garnish, optional

Instructions

  1. Prepare the chicken: Place the diced chicken breast in a large bowl and toss thoroughly with two tablespoons of jerk seasoning to evenly coat the meat with the spicy flavors.
  2. Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1-2 cups of the pasta cooking water and then drain the pasta.
  3. Sauté chicken: Heat 1 tablespoon of olive oil in a deep pan or shallow cast-iron casserole over medium-high heat and melt the butter in it. Add the seasoned chicken pieces and cook for 5-6 minutes, stirring occasionally, until the chicken is fully cooked and browned. Remove the chicken from the pan and set aside.
  4. Cook the peppers: Add the remaining tablespoon of olive oil to the pan and sauté the red, green, and yellow bell peppers for 2-3 minutes, or until they soften to your preference.
  5. Add garlic and seasoning: Stir in the minced garlic and cook for an additional minute until fragrant. Add the remaining tablespoon of jerk seasoning and cook for another minute, allowing the spices to toast and infuse the peppers and garlic.
  6. Create the sauce: Pour in the chicken stock and heavy cream, stirring to combine. Allow the mixture to simmer gently until it thickens slightly, about 3-5 minutes.
  7. Combine chicken and pasta: Return the cooked chicken to the pan along with the drained pasta. Toss everything together well to ensure the pasta and chicken are coated evenly with the creamy sauce. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
  8. Finish with cheese and serve: Stir in the grated parmesan cheese until melted and integrated into the sauce. Serve the creamy rasta pasta immediately, garnished with freshly chopped spring onions and optional fresh parsley for a bright, herbaceous finish.

Notes

  • Reserve some pasta water to adjust the sauce consistency if it becomes too thick.
  • Use freshly grated parmesan for the best melting and flavor.
  • For extra heat, add more jerk seasoning or a pinch of cayenne pepper.
  • Chicken thighs can be used instead of chicken breast for a juicier result.
  • Vegetarian option: Substitute chicken with firm tofu or extra vegetables.

Find it online: https://emilysplate.com/creamy-rasta-pasta-recipe/