Rasta Pasta is loaded with spicy jerk chicken and colorful bell peppers in a rich and creamy sauce! Ready in 30-minutes, it’s the perfect easy pasta dinner for busy weeknights.
Ellen’s Notes
Sometimes, you just need a creamy, cheesy pasta dish to make all your troubles disappear – and boy, does this rasta pasta recipe fit the bill. The first time I made this, my husband ate through all the leftovers within 24 hours, then asked when I’d be making it again. Honestly, I can’t blame him… a protein-packed, spicy, comforting pasta dish always sounds good.
What makes this pasta so unforgettable (and gives it the fun name) is the jerk seasoning. It’s spicy from scotch bonnet peppers, but balanced perfectly with garlic and earthy herbs. When you combine all of those flavors with a thick parmesan cream sauce, pan-seared chicken, and tender pasta? It’s what dreams are made of.
Rasta Pasta Ingredients
Find the full printable recipe with specific measurements below.
- Penne Pasta: This is my favorite to use, but any other short-form pasta will also get the job done. Cavatappi, rigatoni, or even elbow noodles all work.
- Chicken Breast: You can use chicken thighs instead, just be sure they are boneless. Or, change it up with shrimp or sausage! A combination of all three is also very tasty.
- Jerk Seasoning: As it’s the only seasoning used, choose a good quality jerk seasoning! I used Walkerswood Traditional Jamaican Jerk Seasoning Hot & Spicy – it comes in a mild version too.
- Bell Peppers: Use your favorite color peppers or whatever you have on hand.
- Onion: I always use a sweet onion to help balance the spicy jerk seasoning, but a white onion will also work.
- Heavy Cream: You can use half-and-half or evaporated milk instead, but your sauce won’t be quite as thick and creamy.
- Parmesan Cheese: For the BEST consistency and flavor, I recommend you freshly grate the parmesan right off the block. Store-bought parmesan will also work as long as it’s the refrigerated kind. The non-refrigerated kind can make your sauce clumpy or grainy.
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Tips For Making Rasta Pasta
This colorful pasta recipe couldn’t be easier to make in a single skillet. Scroll down to the printable recipe card for full instructions!
Lightly sauté the peppers and onion. You want them tender, but still with a bit of crunch to balance the creamy sauce and soft pasta. I usually sauté them just until they start to wilt.
Adjust the seasoning. Depending on what jerk seasoning you’re using, this dish can be spicy or mild. If you want to add more heat, I don’t recommend adding more jerk seasoning as it can make your dish overly salty. Instead, add a pinch of cayenne pepper to turn up the heat.
Stir often. You don’t want your sauce to burn! To avoid scaling the cream, be sure to stir often. I like to use a wooden spoon for this step so I don’t scratch up my skillet.
Don’t over-cook the pasta. Cook it just to al-dente, where it’s tender but still with a bit of chew. That way, it doesn’t get mushy as it soaks up the sauce.
Reserve some pasta water. Before you drain the pasta, reserve about 1 cup of that starchy pasta water. That way, if you want to thin out your sauce a little bit, you can just stir some of the water into the pasta.
Always garnish with extra parmesan and green onions. That little finishing touch takes this pasta dinner from good to great!
Storing & Reheating
While best served fresh, leftovers can be enjoyed another night. Wait for the rasta pasta to fully cool prior to storing it in an airtight container. Keep it in the fridge for up to 4 days.
To reheat, just zap it in the microwave for 30 seconds at a time, stirring each time it stops until warmed all the way through. Add a splash of cream or milk if needed, to loosen the sauce.
I do not recommend freezing this creamy pasta. Once thawed, the texture will never be the same and the sauce will split.
Rasta Pasta
Ingredients
- 16 oz penne pasta
- 1 lb boneless, skinless chicken breast, cut into pieces
- 2 tablespoons jerk seasoning, divided
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 bell peppers (any color), sliced
- 1 large yellow onion, sliced
- 2 teaspoons minced garlic
- 2 cups heavy cream
- 1 teaspoon chicken better than bouillon
- 1 cup freshly grated parmesan cheese, plus more for garnish
- sliced green onions, optional garnish
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Instructions
- Cook the pasta to al dente. I boil the pasta at the same time that I cook the chicken and make the sauce. Then I drain it and add it right to the skillet. If you make yours ahead, rinse it with cool water (after draining) to prevent it from sticking.
- In a medium bowl, toss the diced chicken with 1 tablespoon of jerk seasoning.
- In a large heavy skillet, heat the oil over medium heat. Add the seasoned diced chicken searing on all sides, about 5 minutes.
- Melt the butter in the same skillet with the chicken. Add the bell peppers, onion, and minced garlic. Sauté 10 minutes.
- Stir in the cream, bullion, and 1 tablespoon of jerk seasoning. Bring to a simmer and cook for about 10 minutes. Make sure and scrape the sides of the skillet and keep stirring often until the sauce starts to thicken. Do not cover.
- Remove the skillet from the heat. Add in the cheese, stirring until combined. Then add the pasta, tossing to coat the pasta in the sauce.
- Serve immediately, garnished with chopped green onions and more grated parmesan cheese.
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Notes
Nutrition
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