Description
Rasta Pasta is a vibrant and flavorful Caribbean-inspired dish featuring al dente pasta tossed with tender jerk-seasoned chicken and sautéed colorful bell peppers in a creamy, cheesy sauce. Perfectly balanced with spices and a hint of heat, this recipe brings a taste of Jamaica into your kitchen in under 30 minutes.
Ingredients
Scale
Pasta and Chicken
- 1 16-ounce box of dried medium-size pasta (Penne, Rotini, Bow Ties, Fusilli, Gemelli, macaroni, etc.)
- 1 ½ pounds chicken breasts (or 3 cups shredded pre-cooked chicken)
Seasoning and Oil
- 3 tablespoons canola oil
- 3 tablespoons Jamaican jerk seasoning
Vegetables
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 orange bell pepper, sliced
- ½ cup green onions, thinly sliced
- 2 teaspoons minced garlic
Liquids and Dairy
- ½ cup chicken or vegetable stock
- ½ cup heavy cream
- ½ cup milk
- ¾ cup shredded Parmesan cheese
Thickening Agent
- 2 tablespoons corn starch
- 1 tablespoon water
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- Prepare the Chicken: If using raw chicken breasts, pat them dry and season both sides with 1 teaspoon of Jamaican jerk seasoning each.
- Cook the Chicken: Heat 1 tablespoon of canola oil in a cast-iron skillet over medium heat. Cook chicken breasts for 3–4 minutes on one side, then flip and cook another 3–4 minutes until the internal temperature reaches 165°F (74°C). Remove and let rest. Alternatively, grill the chicken until cooked through.
- Sauté Vegetables: In the same Dutch oven or large heavy-bottomed pan, heat the remaining 2 tablespoons of canola oil over medium heat. Add sliced red, yellow, and orange bell peppers along with green onions. Cook, stirring frequently, until the peppers are tender and slightly browned.
- Add Garlic and Seasoning: Stir in minced garlic and cook for 1 minute until fragrant. Add the remaining Jamaican jerk seasoning and mix well to coat the vegetables.
- Make the Sauce: Pour in chicken or vegetable stock, heavy cream, and milk. Cook while stirring frequently until the mixture begins to bubble and thicken slightly.
- Thicken the Sauce: In a small bowl, whisk together corn starch and water to form a slurry. Gradually add this mixture to the sauce, stirring continuously until the sauce reaches the desired thickness.
- Add Cheese: Stir in shredded Parmesan cheese until melted and fully incorporated into the sauce.
- Combine Pasta and Chicken: Add the cooked pasta to the sauce, stirring well to coat. Slice the cooked chicken breasts and fold them into the pasta mixture.
- Serve: Dish out the Rasta Pasta immediately, garnished with additional sliced green onions, extra Parmesan cheese, and freshly cracked black pepper if desired.
Notes
- For a vegetarian version, omit the chicken and use vegetable stock.
- Jerk seasoning varies in heat—adjust amount to taste.
- Use medium to medium-hot heat when cooking peppers to retain their vibrant color and slight crunch.
- To save time, pre-cooked shredded chicken can be used instead of raw breasts.
- If the sauce thickens too much, thin it with a splash of milk or stock.
- Parmesan cheese adds a salty, nutty flavor—substitute with a vegan cheese for a dairy-free option.
