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A plate of rasta pasta with sliced bell peppers, green onions, and pieces of meat, surrounded by bowls of spices, green onions, a slice of lime in a glass, a napkin, a grater, and two forks on a gray surface.
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5 from 5 votes

Rasta Pasta

Rasta pasta is a heavenly combo of jerk chicken, pasta, bell peppers and cream sauce. Ready in 30 minutes, it's an easy weeknight dinner.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course, Meals
Cuisine: Caribbean
Keyword: chicken, pasta
Servings: 6
Author: Bella Bucchiotti

Equipment

Ingredients

  • 1 Pound penne pasta
  • 1 Tablespoon olive oil
  • 1 Pound chicken breast sliced
  • ½ Teaspoon ground paprika
  • ½ Teaspoon kosher salt
  • 1 Tablespoon jerk seasoning
  • 1 onion small, sliced
  • 3 bell peppers sliced
  • 2 Cloves garlic minced
  • 1 Cup heavy whipping cream
  • 1 Cup parmesan cheese freshly grated
  • 1 Bunch green onions sliced

Instructions

  • Cook the pasta. In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta and set aside in a covered dish to keep warm.
  • Warm the olive oil in a large skillet over medium-high heat. Add the sliced chicken breast, paprika, salt, and ½ tablespoon of jerk seasoning. Cook the chicken for 5 to 7 minutes, until fully cooked through. Remove the chicken from the pan and set aside, making sure to reserve the juices and seasonings.
  • Add the sliced onion and bell peppers to the skillet, with a little more olive oil if needed. Sauté the vegetables for 7 to 8 minutes, until tender. Add the garlic for the last minute of cooking. Remove the vegetables from the pan and set aside.
  • Turn the heat down to medium. Add the heavy cream to the pan and allow it to warm up. Once the cream is warm, add the remaining jerk seasoning and the freshly grated Parmesan cheese. Whisk until the cheese is fully melted and the sauce is thick and creamy (3 or 4 minutes).
  • Add the chicken, onions, and peppers back to the cream sauce and stir to combine.
  • Add the cooked pasta to the skillet and stir until all the pasta is well coated in sauce. Sprinkle the top of the pasta with green onions, and some additional Parmesan cheese if desired.

Notes

Cook on low: Keep the heat on a low simmer when making the cream sauce. Don't let it boil, otherwise it will separate and scorch.
Keep the pasta warm: If the pasta isn't warm any more when it's time to add the sauce, flick some water over it and microwave it. Adding cream sauce to cold pasta makes it curdle and clump.
Don't over-spice: Unless you're used to very spicy dishes, you might want to choose mild rather than hot jerk seasoning (which can be very fiery!)

Nutrition

Calories: 456kcal | Carbohydrates: 32g | Protein: 29g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 105mg | Sodium: 586mg | Potassium: 563mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3117IU | Vitamin C: 80mg | Calcium: 251mg | Iron: 2mg

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