Rasta Pasta Recipe

Why You’ll Love This Recipe

Rasta pasta combines the best of both worlds: comfort food with a tropical twist. The creamy, cheesy sauce pairs beautifully with the bold and spicy jerk seasoning, while the sautéed bell peppers add a vibrant crunch. It’s a one-pot dish that comes together quickly, making it a perfect option for busy weeknights. Plus, the recipe can be easily customized with different types of pasta, protein, or by adjusting the level of spice, ensuring that everyone at the table will love it.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 16 ounces (450 g) dried pasta

• 2 large chicken breasts or 2 cups of shredded rotisserie chicken

• 2 tablespoons vegetable oil (1 tablespoon for frying chicken, 1 tablespoon for sautéing bell peppers)

• 3 tablespoons jerk seasoning (1.5 tablespoon for the chicken, 1.5 tablespoon for the sauce)

• 3 bell peppers in different colors, sliced

• ½ cup green onions, sliced

• 2-3 cloves garlic, minced

• ¼ cup (60 ml) vegetable stock or chicken stock

• ½ cup (120 ml) heavy cream or half and half

• ½ cup (80 g) parmesan cheese, grated

Directions

1. Cook the pasta according to the package instructions, taking it out when it’s al dente since it will continue to cook in the sauce later.

2. If using raw chicken breasts, cube them, toss with 1.5 tablespoon of jerk seasoning, and cook them in a pan until golden and cooked through. Remove from the pan and set aside. If using rotisserie chicken, shred it and skip this step.

3. In a heavy-bottomed pot, heat 1 tablespoon of vegetable oil. Sauté the bell peppers and green onions until soft. Add the minced garlic and cook until fragrant.

4. Add the remaining 1.5 tablespoons of jerk seasoning and stir to combine with the vegetables.

5. Pour in the vegetable or chicken stock and heavy cream. Bring the mixture to a simmer until the sauce thickens slightly.

6. Stir in the cooked chicken and parmesan cheese, then add the cooked pasta to the pot. Toss everything together, making sure the pasta is well-coated with the creamy sauce.

7. Garnish with chopped chives, green onions, or parsley before serving.

Servings and Timing

• Servings: 4 servings

• Prep time: 5 minutes

• Cook time: 10 minutes

• Total time: 15 minutes

Variations

• Pasta: While the recipe suggests penne, you can use other types of pasta like rigatoni, fusilli, macaroni, or farfalle (bow tie).

• Protein: Swap out the chicken for shrimp, tofu, or even a plant-based protein for a different take.

• Dairy-Free Option: Omit the heavy cream and substitute with full-fat coconut milk or crushed tomatoes for a dairy-free version.

• Less Spicy: If you prefer a milder dish, reduce the amount of jerk seasoning by half.

Storage/Reheating

• Storage: Leftover rasta pasta can be stored in an airtight container in the fridge for up to 3 days.

• Reheating: Reheat the pasta in a skillet over medium heat, adding a splash of cream or stock to prevent it from drying out. You can also microwave it, stirring halfway through, to ensure even heating.

FAQs

1. Can I use a different type of pasta for this recipe?

Yes, you can use any type of pasta you prefer. Penne works well, but rigatoni, fusilli, and even macaroni are great alternatives.

2. Can I make this recipe with shrimp instead of chicken?

Absolutely! Shrimp would pair wonderfully with the creamy sauce and jerk seasoning. Simply sauté them until they’re pink and cooked through before adding to the sauce.

3. How can I make rasta pasta dairy-free?

To make rasta pasta dairy-free, swap the heavy cream for full-fat coconut milk or crushed tomatoes. You can also skip the parmesan cheese or use a dairy-free alternative.

4. What if I don’t like spicy food?

You can reduce the amount of jerk seasoning in the recipe if you prefer a milder dish. Try using just half of the recommended amount for a less spicy result.

5. Can I use rotisserie chicken instead of cooking raw chicken?

Yes, rotisserie chicken is a great shortcut and works perfectly in this recipe. Just shred it and add it to the sauce in place of the cooked raw chicken.

6. How do I store leftover rasta pasta?

Store leftover rasta pasta in an airtight container in the fridge for up to 3 days. Reheat it with a little extra cream or stock to keep it creamy.

7. Can I make this recipe ahead of time?

You can cook the pasta and prepare the sauce in advance. Simply store them separately and combine when ready to serve. Reheat everything before serving.

8. What can I substitute for the green onions?

If you don't have green onions, you can use regular onions or even chives as a garnish for a similar effect.

9. Can I make rasta pasta in advance and freeze it?

While it’s best enjoyed fresh, you can freeze rasta pasta in an airtight container for up to 3 months. When reheating, you may need to add a little extra cream or stock to restore the creaminess.

10. Is there a vegetarian version of rasta pasta?

Yes, you can make a vegetarian version by replacing the chicken with vegetables like mushrooms or eggplant, and using vegetable broth instead of chicken stock.

Conclusion

Rasta pasta is a delicious, quick, and customizable dish that combines creamy pasta with spicy jerk chicken and colorful bell peppers. It’s perfect for a busy weeknight or any time you crave a flavorful meal with a tropical twist. With its vibrant flavors, this dish will have everyone coming back for seconds!

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Rasta pasta is a vibrant, flavorful dish that combines creamy pasta, spicy jerk chicken, and sautéed bell peppers. A quick and customizable Caribbean-inspired recipe that's perfect for weeknight dinners.

• Author: Janet
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Caribbean
• Diet: Low Calorie

Ingredients

16 ounces (450 g) dried pasta

2 large chicken breasts or 2 cups of shredded rotisserie chicken

2 tablespoons vegetable oil (1 tbsp for frying chicken, 1 tbsp for sautéing bell peppers)

3 tablespoons jerk seasoning (1.5 tbsp for the chicken, 1.5 tbsp for the sauce)

3 bell peppers in different colors, sliced

½ cup green onions, sliced

2-3 cloves garlic, minced

¼ cup (60 ml) vegetable stock 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

1. Cook the pasta according to the package instructions, taking it out when it’s al dente.
2. If using raw chicken breasts, cube them, toss with 1.5 tablespoon of jerk seasoning, and cook them in a pan until golden and cooked through. Remove from the pan and set aside. If using rotisserie chicken, shred it and skip this step.
3. In a heavy-bottomed pot, heat 1 tablespoon of vegetable oil. Sauté the bell peppers and green onions until soft. Add the minced garlic and cook until fragrant.
4. Add the remaining 1.5 tablespoons of jerk seasoning and stir to combine with the vegetables.
5. Pour in the vegetable or chicken stock and heavy cream. Bring the mixture to a simmer until the sauce thickens slightly.
6. Stir in the cooked chicken and parmesan cheese, then add the cooked pasta to the pot. Toss everything together, making sure the pasta is well-coated with the creamy sauce.
7. Garnish with chopped chives, green onions, or parsley before serving.

Notes

• You can use different types of pasta, such as rigatoni, fusilli, macaroni, or farfalle.
• For a dairy-free version, substitute heavy cream with full-fat coconut milk or crushed tomatoes.
• If you prefer a milder dish, reduce the amount of jerk seasoning by half.
• Leftover rasta pasta can be stored in an airtight container in the fridge for up to 3 days.
• Rasta pasta can be frozen for up to 3 months, but you may need to add extra cream or stock when reheating to restore its creaminess.

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 6g
• Sodium: 600mg
• Fat: 22g
• Saturated Fat: 7g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 4g
• Protein: 30g
• Cholesterol: 80mg