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Rasta Pasta Recipe

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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.

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

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 tbsp 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

Find it online: https://recipesbyjanet.com/rasta-pasta-recipe/