Introduction
Rasta Pasta is a bold, creamy dish, perfect for family dinners, casual gatherings, or meal prep. This vibrant, Jamaican-inspired pasta, featuring jerk-seasoned chicken, colorful bell peppers, and a rich, creamy sauce, delivers a spicy, savory flavor with a smooth, velvety texture. Presented in a white ceramic bowl, optionally garnished with fresh parsley or grated Parmesan, this Rasta Pasta recipe offers a colorful, inviting aesthetic that elevates any table. This recipe provides a simple homemade version with accessible ingredients, adaptable for dietary preferences, ideal for home cooks seeking a crowd-pleasing dish that brings lively, Caribbean-inspired charm to any occasion.
Ingredients
For the Rasta Pasta:
- 12 oz penne or rigatoni pasta
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tbsp jerk seasoning (store-bought or homemade)
- 2 tbsp olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small yellow onion, sliced
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
For Serving:
- Optional: Fresh parsley, grated Parmesan
- Suggested Accompaniments: Green salad, garlic bread
- Suggested Pairings: Mango juice, sparkling water
- Suggested Aesthetic: Serve in a white ceramic bowl
- Suggested Equipment: Large pot, colander, large skillet, tongs, knife, cutting board, measuring cups/spoons
Step-by-Step Process
- Cook Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente, about 10–12 minutes. Drain and set aside, reserving 1/4 cup of pasta water.
- Season Chicken: In a bowl, toss chicken pieces with jerk seasoning to coat evenly.
- Cook Chicken: In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add chicken and cook for 5–7 minutes, stirring occasionally, until cooked through (165°F internal temperature). Remove and set aside.
- Sauté Vegetables: In the same skillet, add the remaining 1 tbsp olive oil. Sauté bell peppers, onion, and garlic over medium heat for 4–5 minutes until softened but still vibrant.
- Make Sauce: Add heavy cream and chicken broth to the skillet. Bring to a simmer and cook for 3–4 minutes until slightly thickened. Stir in Parmesan cheese, salt, and pepper.
- Taste and Adjust: Taste the sauce and adjust with a pinch more salt, pepper, or jerk seasoning to ensure a balanced, spicy flavor.
- Combine: Add cooked pasta and chicken to the skillet. Toss to coat, adding reserved pasta water 1 tbsp at a time if needed for a creamy consistency.
- Serve: Transfer to a white ceramic bowl. Optionally garnish with fresh parsley or grated Parmesan. Serve with a green salad, garlic bread, mango juice, or sparkling water.
Tips for Better Rasta Pasta
- Use a good-quality jerk seasoning for authentic flavor; adjust the amount for the desired spice level.
- Taste the sauce before tossing to balance spicy, creamy, and savory flavors; adjust sparingly.
- Cook pasta al dente to maintain texture in the creamy sauce.
- Slice bell peppers uniformly for even cooking and vibrant presentation.
- Present in a white ceramic bowl to highlight the colorful peppers and creamy sauce.
- Make ahead: Prepare chicken and vegetables up to 1 day in advance; store in the fridge and combine with sauce and pasta when ready.
- Use fresh garlic for the best flavor impact.
- Enhance aesthetic: Garnish with parsley or Parmesan for a fresh, vibrant pop.
Variations and Customization
- Gluten-Free Rasta Pasta: Use gluten-free pasta and ensure jerk seasoning is gluten-free.
- Vegetarian Rasta Pasta: Omit chicken and add 1 cup sautéed mushrooms or zucchini; use vegetable broth.
- Vegan Rasta Pasta: Replace chicken with tofu or chickpeas, use coconut cream instead of heavy cream, and vegan Parmesan or nutritional yeast.
- Low-Fat Rasta Pasta: Use half-and-half instead of heavy cream and reduce Parmesan to 1/4 cup.
- Spicy Rasta Pasta: Add 1/2 tsp cayenne pepper or 1 sliced Scotch bonnet pepper to the sauce (handle with care).
- Shrimp Rasta Pasta: Replace chicken with 1 lb shrimp, cooked for 2–3 minutes per side.
- Herbed Rasta Pasta: Add 1 tbsp chopped fresh thyme or cilantro to the sauce.
- Cheesy Rasta Pasta: Increase Parmesan to 3/4 cup or add 1/2 cup shredded cheddar.
Storage and Serving Tips
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently in a skillet with a splash of broth or water to restore creaminess.
- Freeze without pasta in a freezer-safe container for up to 2 months; thaw in the fridge and reheat with freshly cooked pasta.
- Serve warm for the best creamy, spicy texture.
- Use as a main dish or hearty side for Caribbean-inspired meals.
- Pair with mango juice or sparkling water to complement the bold, spicy flavors.
- Present in a white ceramic bowl with garnishes for a vibrant, inviting charm.
Nutritional Information
Based on 4 servings (1.5 cups each):
- Calories: 620 kcal
- Total Fat: 34g
- Saturated Fat: 17g
- Trans Fat: 0g
- Cholesterol: 145mg
- Sodium: 880mg
- Total Carbohydrates: 50g
- Dietary Fiber: 3g
- Sugars: 5g
- Protein: 30g
- Vitamin A: 25% Daily Value
- Vitamin C: 80% Daily Value
- Calcium: 20% Daily Value
- Iron: 15% Daily Value
Note: Values vary by ingredient brands and substitutions (vegan options reduce cholesterol). Moderate in calories; pair with light sides for balance.
Conclusion
This Rasta Pasta recipe delivers a bold, creamy dish perfect for family dinners or casual gatherings, transforming simple ingredients into a Caribbean-inspired favorite. Its easy preparation and vibrant presentation make it a go-to. The spicy chicken and creamy sauce delight with every bite. It’s sure to be a cherished recipe, loved for its crowd-pleasing charm.
Rasta Pasta Recipe: Bold and Creamy
Rasta Pasta with a bold, creamy flavor.
Ingredients
- 12 oz penne or rigatoni pasta
- 1 lb boneless skinless chicken breast, cubed
- 2 tbsp jerk seasoning
- 2 tbsp olive oil
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 green bell pepper sliced
- 1 small yellow onion sliced
- 3 garlic cloves minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- ¼ tsp kosher salt
- ¼ tsp black pepper
- Optional: Fresh parsley grated Parmesan
- Suggested Pairings: Mango juice green salad
Instructions
- Cook pasta until al dente; drain, reserving 1/4 cup water.
- Toss chicken with jerk seasoning.
- Cook chicken in 1 tbsp oil for 5–7 minutes; set aside.
- Sauté peppers, onion, and garlic in 1 tbsp oil for 4–5 minutes.
- Add cream and broth; simmer 3–4 minutes. Stir in Parmesan, salt, and pepper.
- Taste and adjust the sauce with salt or seasoning.
- Toss pasta and chicken with sauce; add pasta water if needed.
- Serve in a white ceramic bowl with parsley.
Notes
- Adjust jerk seasoning for spice preference.
- Store in the fridge for 3 days or freeze the sauce for 2 months.
- Try a vegan or shrimp variation.
- Pair with garlic bread.
