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.