Rasta Pasta Recipe

This creamy and spicy Rasta Pasta with jerk-seasoned chicken is a quick, one-pot meal perfect for busy nights.

Prep Time 15

Cook Time 30

Total Time 45

Servings 4 servings

Calories 600 kcal

16 ounces dried pasta pick your favorite shape
2 large chicken breasts or 2 cups shredded rotisserie chicken if you’re in a rush
2 tablespoons vegetable oil split for frying chicken and sautéing peppers
3 tablespoons jerk seasoning half the mojo goes with chicken, half in the sauce
3 bell peppers in three different colors for that bright Rasta look
0.5 cup sliced green onions to sprinkle in and brighten flavors
2-3 cloves garlic minced for that flavor boost
0.25 cup vegetable or chicken stock plus 0.5 cup heavy cream for creamy sauce
0.5 cup grated parmesan cheese to stir in for that cheesy finish

Cook your dried pasta till it’s just al dente according to the package, drain and set aside.
Heat 1 tablespoon vegetable oil in a big skillet over medium. Toss in your chicken breasts, sprinkle with 1.5 tablespoons jerk seasoning.
Fry the chicken till golden brown and cooked through, about 6-7 minutes each side. Take it off heat and slice it thin.
In the same skillet, add your last tablespoon of oil and the sliced bell peppers. Sauté for 3-4 mins until peppers are tender and smelling good.
Throw in minced garlic and cook just another minute till it’s fragrant.
Pour in stock and heavy cream, bring it up to simmer so it starts thickening.
Add the rest of your jerk seasoning and parmesan cheese, stirring until cheese’s melted into creamy bliss.
Stir your cooked pasta and sliced chicken into that sauce, toss with green onions and get ready to serve it hot.

Serve hot, and enjoy the rich blend of creamy and spicy jerk flavors!