Rasta Pasta Recipe
Make this creamy Rasta pasta recipe with jerk chicken, bell peppers, and a bold Caribbean kick. Quick, comforting, and full of flavor!
Ingredients
- For the Pasta & Chicken:
- 12 oz penne pasta
- 1 lb chicken breast cut into strips
- 1 tablespoon jerk seasoning store-bought or homemade
- 1 tablespoon olive oil
- For the Creamy Sauce:
- 2 tablespoons butter
- 3 cloves garlic minced
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 green bell pepper sliced
- 1 ½ cups heavy cream
- ½ cup grated parmesan cheese
- Salt and pepper to taste
- Optional: pinch of crushed red pepper flakes for extra heat
Instructions
- Cook the Pasta (10 minutes)
- Bring a large pot of salted water to a boil. Add the penne and cook until al dente (usually about 9–10 minutes). Drain and set aside.
- Season and Sear the Chicken (6–8 minutes)
- While the pasta’s cooking, toss the sliced chicken with jerk seasoning. Heat olive oil in a large skillet over medium heat. Add the chicken and cook until golden and cooked through, about 6–8 minutes. Remove from pan and set aside.
- Sauté the Veggies (3–5 minutes)
- In the same skillet, melt butter. Add garlic and sauté for 30 seconds until fragrant. Then toss in the sliced bell peppers. Sauté for 3–5 minutes until slightly tender but still colorful.
- Make the Sauce (5 minutes)
- Pour in the heavy cream and bring it to a gentle simmer. Add parmesan cheese and stir until the sauce thickens slightly. Taste and adjust with salt, pepper, or more jerk seasoning if you like it bold!
- Combine Everything (2–3 minutes)
- Add the cooked pasta and jerk chicken to the skillet. Toss everything together until evenly coated in sauce. Cook for another 2–3 minutes to let the flavors marry.
- Serve and Enjoy!
- Top with extra parmesan, parsley, or sliced scallions for garnish. Serve hot and dig in!
Notes
Want a dairy-free option? Use canned coconut milk in place of heavy cream for a tropical twist.
Want it extra spicy? Add a dash of hot sauce or scotch bonnet pepper sauce before serving.
Presentation tip: Serve it in wide shallow bowls and sprinkle with fresh parsley or scallions for a pop of color.
Cream-based sauces can thicken when cold—just add a splash of liquid to loosen it up!
Want it extra spicy? Add a dash of hot sauce or scotch bonnet pepper sauce before serving.
Presentation tip: Serve it in wide shallow bowls and sprinkle with fresh parsley or scallions for a pop of color.
Cream-based sauces can thicken when cold—just add a splash of liquid to loosen it up!