Description

Rasta Pasta is a vibrant and flavorful Caribbean-inspired pasta dish that combines al dente pasta with spicy jerk-seasoned chicken, colorful bell peppers, and a creamy parmesan sauce. This recipe uses either rotisserie or freshly cooked jerk chicken and is finished with a rich, spiced cream sauce that perfectly balances heat and creaminess. A perfect fusion of Italian and Jamaican flavors that’s simple to make and sure to impress.

Ingredients

Pasta

16 ounces (450 g) dried pasta (penne recommended)

Chicken

2 large chicken breasts or 2 cups shredded rotisserie chicken
1 tablespoon vegetable oil (for frying chicken)
1.5 tablespoons jerk seasoning (for chicken)

Vegetables and Aromatics

3 bell peppers in different colors, sliced
½ cup green onions, sliced
2-3 cloves garlic, minced

Sauce

1 tablespoon vegetable oil (for sautéing bell peppers)
1.5 tablespoons jerk seasoning (for sauce)
¼ cup (60 ml) vegetable or chicken stock
½ cup (120 ml) heavy cream or half and half
½ cup (80 g) parmesan cheese, grated

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Instructions

Cook the Pasta: Cook the pasta according to the package instructions until al dente. Drain and set aside, as it will cook further with the sauce.
Prepare the Chicken: If using raw chicken breasts, cut into cubes, toss with 1.5 tablespoons jerk seasoning, and cook in 1 tablespoon vegetable oil in a heavy bottomed pot or skillet over medium heat until golden and fully cooked. Remove chicken from the pot and set aside. If using rotisserie chicken, shred and set aside.
Sauté Vegetables: In the same pot, add 1 tablespoon vegetable oil and sauté the sliced bell peppers and green onions until they begin to soften. Add the minced garlic and cook until fragrant, about 1 minute.
Add Seasoning and Liquids: Stir in the remaining 1.5 tablespoons jerk seasoning to the pot with the vegetables. Pour in the heavy cream and vegetable or chicken stock, stirring to combine.
Simmer Sauce: Add the cooked chicken back to the pot. Simmer the mixture for a few minutes until the sauce thickens slightly.
Finish the Dish: Stir the grated parmesan cheese into the sauce until melted and incorporated. Add the cooked pasta and gently toss to combine all ingredients and coat the pasta well.
Garnish and Serve: Garnish with chopped chives, additional green onions, or parsley if desired. Serve hot and enjoy your flavorful Rasta Pasta!

Notes

Penne is recommended for this recipe, but rigatoni, bucatini, fusilli, macaroni, or farfalle (bow tie) work equally well.
This dish is moderately spicy due to the jerk seasoning. For less heat, reduce the amount of jerk seasoning by half.
Use leftover shredded or rotisserie chicken for convenience, or cook raw chicken breasts seasoned with jerk seasoning.
To make this recipe dairy-free, substitute heavy cream with full-fat coconut milk or crushed tomatoes and omit the parmesan cheese.