Easy Rasta Pasta
Rasta Pasta is the perfect fusion of Italian comfort and Caribbean fire, blending creamy, cheesy, and spicy flavors into one unforgettable dish. This recipe is a must-try for pasta lovers and fans of bold, aromatic spices.
Ingredients
- 16 oz Dried Penne Pasta
- 2 Large Boneless and Skinless Chicken Breast
- 2 tbsp Vegetable Oil
- 3 tbsp Quality Jerk Seasoning
- 3 Bell Peppers 1 red, 1 yellow, and 1 green
- ½ cup Sliced Green Onions
- 2-3 Cloves Minced Garlic
- ¼ cup Vegetable or Chicken Stock
- ½ cup Heavy Cream
- ½ cup Freshly Grated Parmesan Cheese
Instructions
- Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add the penne and cook according to the package directions until al dente (firm to the bite). Before draining, reserve about ½ cup of the starchy pasta water. Drain the pasta and set it aside.
- Prepare the Chicken: In a medium bowl, toss the chicken cubes with 1.5 tablespoons of jerk seasoning until they are evenly coated. Heat 1 tablespoon of oil in a large, heavy-bottomed skillet or pan over medium-high heat. Add the chicken in a single layer, being careful not to overcrowd the pan. Cook for 5–7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.
- Sauté the Vegetables: In the same skillet, add the remaining tablespoon of oil. Add the sliced bell peppers and cook for 3-4 minutes, stirring frequently, until they are slightly softened but still have a bit of a crunch. Add the sliced green onions and minced garlic, and cook for another 30 seconds until fragrant.
- Build the Creamy Sauce: Sprinkle the remaining 1.5 tablespoons of jerk seasoning over the vegetables and stir to combine. Pour in the stock, using a wooden spoon to scrape up any flavorful browned bits from the bottom of the pan. Lower the heat to medium-low, then stir in the heavy cream.
- Combine and Simmer: Return the cooked chicken to the skillet. Let the sauce gently simmer for 3–5 minutes to allow the flavors to meld together. Gradually stir in the grated Parmesan cheese until it is fully melted and the sauce is smooth.
- Toss and Serve: Add the cooked pasta to the skillet and toss everything together until the pasta is thoroughly coated in the creamy jerk sauce.[8] If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency. Taste and adjust the seasoning if necessary.
- Garnish and Enjoy: Remove the pan from the heat. Garnish with fresh green onions or chopped parsley and serve immediately.
Notes
Tips for Success
- Don't Overcook the Pasta: Since the pasta will continue to cook slightly when added to the hot sauce, pulling it from the water when it's perfectly al dente is key to avoiding a mushy final dish.
- Freshly Grate Your Cheese: For the creamiest sauce, use a block of Parmesan and grate it yourself. Pre-shredded cheeses often contain anti-caking agents that can make the sauce grainy.
- Control the Heat: Jerk seasoning can be very spicy. If you are sensitive to heat, start with half the amount of seasoning and add more to taste at the end.
- Reserve Pasta Water: The starchy water from cooking the pasta is a secret weapon for creating a silky, well-emulsified sauce. It's perfect for thinning the sauce without making it watery.
- Protein Swap: This dish is fantastic with sautéed shrimp or even leftover jerk oxtail. Marinate the shrimp in jerk seasoning and cook for just a few minutes until pink and opaque.
- Vegetarian/Vegan Option: For a meat-free version, replace the chicken with sliced portobello mushrooms, chickpeas, or firm tofu. To make it vegan, substitute the heavy cream with full-fat coconut milk and use a vegan Parmesan cheese alternative.
- Cream Alternative: For a different flavor profile with a tropical note, you can replace the heavy cream with an equal amount of full-fat coconut milk.
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