Description
Rasta Pasta is a vibrant and flavorful Caribbean-inspired dish featuring tender chicken, colorful bell peppers, and a creamy jerk-spiced sauce tossed with penne pasta. Ready in just 30 minutes, this recipe combines spicy jerk seasoning with creamy parmesan to create a comforting, aromatic meal perfect for a weeknight dinner or entertaining guests.
Ingredients
Pasta
- 16 ounces (450 g) dried penne pasta
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
- 3 bell peppers in different colors, sliced
- ½ cup green onions, sliced
- 2-3 cloves garlic, minced
- 1 tablespoon vegetable oil (for sautéing bell peppers)
Sauce
- 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
Instructions
- Cook the Pasta: Cook the penne pasta according to the package instructions until al dente. Drain and set aside because it will cook further when combined with the sauce.
- Prepare the Chicken: If using raw chicken breasts, cut them into cubes. Toss the chicken pieces with 1.5 tablespoons of jerk seasoning. Heat 1 tablespoon of vegetable oil in a heavy-bottomed pot or skillet over medium heat, then cook the chicken until it is golden brown and fully cooked through. Remove the chicken from the pot and set aside. If using rotisserie chicken, shred it and set aside.
- Sauté Vegetables: In the same pot, add 1 tablespoon of vegetable oil. Sauté the sliced bell peppers and green onions until they start to soften. Add the minced garlic and cook for about 1 minute until fragrant.
- Add Seasoning and Liquids: Stir in the remaining 1.5 tablespoons of jerk seasoning to the pot with the vegetables. Pour in the heavy cream and the chicken or vegetable stock, stirring everything together to combine well.
- Simmer Sauce: Add the cooked chicken back into the pot. Let the mixture simmer for a few minutes until the sauce thickens slightly, blending the flavors deeply.
- Finish the Dish: Stir the grated parmesan cheese into the sauce until it melts and incorporates fully. Add the cooked pasta to the sauce and gently toss everything to evenly coat the pasta with the creamy jerk sauce.
- Garnish and Serve: Garnish the dish with chopped chives, extra green onions, or fresh parsley if desired. Serve the Rasta Pasta hot and enjoy a rich, spicy, and creamy Caribbean-inspired meal.
Notes
- You can substitute chicken breasts with rotisserie chicken for a quicker preparation.
- Adjust the amount of jerk seasoning based on your spice preference.
- Use half and half instead of heavy cream for a lighter sauce.
- Bell peppers in different colors (red, yellow, green) add vibrant color and flavor.
- For a vegetarian version, omit chicken and add more vegetables like mushrooms or zucchini.
- Garnishing with fresh herbs adds a fresh aroma and brightens the dish.
