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Rasta Pasta with Jerk Chicken and Bell Peppers Recipe

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4.2 from 56 reviews

  • Author: Ezabella
  • Total Time: 15 minutes
  • Yield: 4 servings

Description

Rasta Pasta is a vibrant Caribbean-inspired creamy pasta dish featuring jerk-seasoned chicken, sautéed colorful bell peppers, and a rich, cheesy sauce. Perfect for a flavorful weeknight dinner, this dish combines the spicy heat of jerk seasoning with the smoothness of cream and parmesan, delivering a comforting yet exciting meal in just 15 minutes.

Ingredients

Dry Ingredients

  • 16 ounces (450 g) dried pasta
  • 3 tablespoons jerk seasoning (divided: 1.5 tbsp for chicken, 1.5 tbsp for sauce)
  • ½ cup (80 g) parmesan cheese, grated

Protein

  • 2 large chicken breasts (cubed) or 2 cups shredded rotisserie chicken

Vegetables & Aromatics

  • 3 bell peppers, sliced (different colors)
  • ½ cup green onions, sliced
  • 2-3 cloves garlic, minced

Liquids & Oils

  • 2 tablespoons vegetable oil (1 tbsp for frying chicken, 1 tbsp for sautéing vegetables)
  • ¼ cup (60 ml) vegetable stock or chicken stock
  • ½ cup (120 ml) heavy cream or half and half

Instructions

  1. Cook the Pasta: Boil pasta according to the package instructions until al dente. Drain and set aside, as it will cook further during the sauce preparation.
  2. Prepare the Chicken: If using raw chicken breasts, cube them and toss with 1.5 tablespoons jerk seasoning. Heat 1 tablespoon vegetable oil in a heavy-bottomed pot or skillet over medium heat and cook the chicken until golden brown and cooked through. Remove chicken from the pot and set aside. If using shredded rotisserie chicken, skip this step.
  3. Sauté Vegetables: In the same pot, add another tablespoon of vegetable oil. Sauté the sliced bell peppers and green onions until they begin to soften. Add the minced garlic and cook until fragrant, about 1-2 minutes.
  4. Add Seasoning and Liquids: Stir in the remaining 1.5 tablespoons of jerk seasoning to coat the vegetables. Pour in the heavy cream and vegetable or chicken stock. Add the cooked chicken back to the pot.
  5. Simmer and Thicken: Allow the sauce to simmer for a few minutes until it thickens slightly. Stir in the grated parmesan cheese until melted and the sauce is creamy.
  6. Combine Pasta and Sauce: Add the cooked pasta to the pot and toss thoroughly to coat all the pasta evenly with the sauce.
  7. Garnish and Serve: Garnish with chopped chives, additional green onions, or fresh parsley for color and added flavor. Serve immediately.

Notes

  • Using rotisserie chicken is a quick shortcut to save time; otherwise, cook fresh chicken cubed and seasoned.
  • For a richer sauce, use heavy cream, or substitute with half-and-half for a lighter option.
  • The dish is versatile—adjust the heat of the jerk seasoning to taste.
  • Make sure not to overcook the pasta initially since it finishes cooking in the sauce.
  • Garnishes like fresh herbs add a fresh, vibrant contrast to the creamy pasta.
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Caribbean

Find it online: https://kitchenloving.com/rasta-pasta-with-jerk-chicken-and-bell-peppers-recipe/