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Rasta pasta with creamy sauce, jerk chicken, and colorful bell peppers

Creamy Rasta Pasta Recipe

Rasta Pasta is a vibrant, spicy dish that combines the rich flavors of Jamaican jerk chicken, creamy pasta, and sautéed bell peppers. The creamy sauce brings together the heat from the jerk seasoning and the fresh crunch of peppers, creating a flavorful and satisfying meal. Whether you’re preparing it for a weeknight dinner or a special occasion, Rasta Pasta offers a unique twist on traditional pasta dishes.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 lb (450g) penne or rigatoni pasta (or pasta of choice)
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 lb (450g) chicken breast, cut into strips (or shrimp, if preferred)
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 small onion, sliced
  • 2 cloves garlic, minced
  • 2 tbsp jerk seasoning (store-bought or homemade)
  • 1 cup heavy cream
  • 1 cup vegetable stock (or chicken broth)
  • ½ cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh parsley (for garnish)

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
  2. Prepare the Jerk Chicken: Heat olive oil and butter in a large skillet over medium heat. Add the chicken strips and season with 1 tbsp of jerk seasoning. Cook for 5-7 minutes, until the chicken is browned and cooked through. Remove from the skillet and set aside.
  3. Sauté the Vegetables: In the same skillet, add sliced bell peppers, onions, and minced garlic. Sauté for 3-4 minutes until the vegetables are tender but still crisp. Season with salt and pepper to taste.
  4. Make the Sauce: Pour in the heavy cream and vegetable stock. Stir in the remaining jerk seasoning. Let the mixture simmer for 3-5 minutes until the sauce thickens slightly.
  5. Combine Everything: Add the cooked pasta and jerk chicken to the skillet with the creamy sauce. Stir until the pasta is well coated. If the sauce is too thick, add a bit more vegetable stock to achieve the desired consistency.
  6. Finish and Serve: Stir in the grated Parmesan cheese until melted and smooth. Taste for seasoning and adjust as necessary. Garnish with fresh parsley and serve immediately.

Notes

  • For a spicier version: Increase the amount of jerk seasoning or add a chopped chili pepper to the sauce.
  • For a milder version: Reduce the jerk seasoning and add a pinch of sugar to balance the heat.
  • Vegetarian Option: Substitute chicken with tofu or a vegetable-based protein.
  • Gluten-Free Option: Use gluten-free pasta for a gluten-free version.
  • Author: Joël
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Sauté
  • Cuisine: Caribbean

Nutrition

  • Serving Size: 1 plate
  • Calories: 650 kcal
  • Sugar: 7g
  • Sodium: 700mg
  • Fat: 35g
  • Saturated Fat: 10g
  • Unsaturated Fat: 18g
  • Carbohydrates: 60g
  • Fiber: 18g
  • Protein: 35g
  • Cholesterol: 80mg

Keywords: caribbean pasta, easy rasta pasta, rasta pasta with shrimp, Jerk chicken pasta Creamy jerk pasta Jamaican-inspired pasta Rasta pasta sauce Quick weeknight dinners Creamy chicken pasta Rasta pasta variations