Rasta Pasta with Jerk Chicken and Bell Peppers Recipe
Rasta Pasta is a vibrant Caribbean-Italian fusion dish featuring penne pasta tossed in a rich, creamy sauce with jerk-seasoned chicken and colorful bell peppers. This spicy, cheesy dinner comes together quickly in about 30 minutes and is perfect for those seeking bold flavors and a satisfying meal.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Caribbean-Italian Fusion
Ingredients
Pasta
- 450g dried penne pasta (or rigatoni, bucatini, fusilli, macaroni, farfalle)
Protein
- 2 large chicken breasts (cubed) or 2 cups shredded rotisserie chicken
Vegetables
- 3 bell peppers (assorted colors), sliced
- ½ cup green onions, sliced
- 2-3 cloves garlic, minced
Sauce & Seasoning
- 2 tablespoons vegetable oil, divided
- 3 tablespoons jerk seasoning (adjust for spice preference)
- ¼ cup vegetable or chicken stock
- ½ cup heavy cream or half and half (or substitute with full-fat coconut milk for dairy-free)
- ½ cup grated parmesan cheese
Instructions
- Cook Pasta: Cook the dried penne pasta according to package instructions until al dente, then drain and set aside. It will cook further when combined with the sauce.
- Prepare Chicken: If using raw chicken breasts, cube them and toss with 1.5 tablespoons of jerk seasoning. Heat 1 tablespoon vegetable oil in a heavy-bottomed pot or skillet over medium heat, then cook the chicken until golden and fully cooked through. Remove the chicken from the pot and set aside.
- Sauté Vegetables: Add the remaining 1 tablespoon vegetable oil to the same pot. Sauté sliced bell peppers and green onions until they begin to soften, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add Seasoning: Sprinkle the remaining 1.5 tablespoons of jerk seasoning over the vegetables and stir well to combine.
- Make Sauce & Combine: Pour in the heavy cream and vegetable or chicken stock. Return the cooked chicken to the pot. Let the mixture simmer for a few minutes until the sauce thickens slightly. Stir in the grated parmesan cheese until it melts into the sauce completely.
- Toss Pasta: Add the cooked pasta to the sauce and toss everything together until the pasta is evenly coated with the creamy jerk sauce.
- Garnish & Serve: Garnish the pasta with chopped chives, extra green onions, or parsley before serving for added freshness and color.
Notes
- Adjust jerk seasoning amount to reduce heat for a milder dish.
- Substitute heavy cream with full-fat coconut milk or crushed tomatoes to make this dish dairy-free.
- Use leftover or rotisserie chicken to save time.
- Alternative pasta shapes like rigatoni, bucatini, fusilli, macaroni or farfalle work well and can add variety.
- For a vegetarian version, omit chicken and add tofu or extra vegetables.