Rasta Pasta

This Rasta Pasta recipe features colorful bell peppers, tender chicken, and a creamy jerk-spiced sauce tossed with pasta. Quick and flavorful, it’s perfect for weeknight dinners or meal prep.

Ingredients

• 16 ounces (450 g) dried pasta
• 2 large chicken breasts or 2 cups shredded rotisserie chicken
• 2 tablespoons vegetable oil (1 tbsp for frying chicken, 1 tbsp for sautéing vegetables)
• 3 tablespoons jerk seasoning (1.5 tbsp for chicken, 1.5 tbsp for sauce)
• 3 bell peppers, sliced (different colors)
• ½ cup green onions, sliced
• 2–3 cloves garlic, minced
• ¼ cup (60 ml) vegetable or chicken stock
• ½ cup (120 ml) heavy cream or half-and-half
• ½ cup (80 g) grated Parmesan cheese

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Instructions

Cook Pasta

1. Cook pasta according to package instructions until al dente. Drain and set aside.

Prepare Chicken

1. If using raw chicken breasts, cube them and toss with 1.5 tbsp jerk seasoning.
2. Heat 1 tbsp vegetable oil in a pan and cook chicken until golden and cooked through. Remove and set aside.

Sauté Vegetables

1. In a heavy-bottomed pot, heat remaining 1 tbsp vegetable oil.
2. Sauté bell peppers and green onions until slightly tender. Add minced garlic and cook until fragrant.

Make the Sauce

1. Add remaining 1.5 tbsp jerk seasoning to the pot and stir.
2. Pour in heavy cream and stock. Simmer for a few minutes until sauce thickens slightly.
3. Add cooked chicken, Parmesan, and pasta. Toss to coat evenly.

Serve

• Garnish with chopped chives, green onions, or parsley and serve warm.

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Why You’ll Love This Recipe

• Colorful, creamy pasta packed with bold Caribbean flavors.
• Quick weeknight dinner with tender chicken and fresh vegetables.
• Flexible ingredients make it easy to adapt for meal prep or large gatherings.
• Combines protein, vegetables, and pasta in one flavorful dish.

Tips

• Cook pasta al dente so it doesn’t overcook in the sauce.
• Even sautéing: Slice vegetables uniformly for consistent cooking.
• Adjust spice: Add more or less jerk seasoning to control heat.
• Cheese: Parmesan melts into the sauce for creaminess, but you can use Pecorino Romano for a sharper taste.

Variations and Substitutions

• Vegetarian option: Replace chicken with sautéed tofu, tempeh, or extra vegetables.
• Protein swap: Use shrimp, salmon, or leftover rotisserie chicken.
• Cream alternatives: Coconut cream for a dairy-free version.
• Pasta choices: Penne, fusilli, or rotini work well.

FAQs

Can I make this ahead?
Yes, store in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop.

Can I freeze Rasta pasta?
It’s not recommended to freeze with cream as the texture may change. Cook pasta fresh for best results.

Can I use pre-cooked chicken?
Yes, shredded rotisserie chicken saves time and works perfectly.

Serving Suggestions

• Serve as a main dish with a side of garlic bread or a green salad.
• Top with extra Parmesan or fresh herbs for a restaurant-style presentation.
• Pair with a light, crisp beverage to balance the creamy sauce.