Rasta Pasta Recipe: A Colorful Caribbean-Italian Fusion Dish

18

What is Rasta Pasta?

Rasta Pasta Recipe is a vibrant Caribbean-Italian fusion dish that combines colorful bell peppers, jerk-seasoned chicken, and creamy pasta.
The name “rasta” comes from the red, green, and yellow peppers used in the Rasta Pasta Recipe, which represent the colors of the Rastafarian flag.
This dish originated in Jamaica but has gained worldwide popularity for its bold flavors and beautiful presentation. The Rasta Pasta Recipe is perfect for anyone looking to spice up their dinner routine!

Why You’ll Love This Rasta Pasta Recipe

This rasta pasta recipe is the perfect weeknight dinner that’s both impressive and easy to make. The creamy sauce with a hint of jerk spice creates a unique flavor profile that will transport your taste buds straight to the Caribbean. Whether you’re cooking for your family or entertaining guests, this colorful pasta dish is guaranteed to be a crowd-pleaser!

Try making this Rasta Pasta Recipe with your favorite vegetables for an added nutritional boost!

Ingredients

For the Jerk Chicken:

• 1 pound boneless, skinless chicken breasts, cut into strips
• 2 tablespoons jerk seasoning (store-bought or homemade)
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste

For the Pasta:

• 12 ounces penne pasta (or fettuccine)
• 1 red bell pepper, sliced into strips
• 1 green bell pepper, sliced into strips
• 1 yellow bell pepper, sliced into strips
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 2 tablespoons butter
• 1 cup heavy cream
• 1 cup grated parmesan cheese
• 1/2 cup reserved pasta water
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (adjust to taste)
• Fresh parsley for garnish
• Salt and pepper to taste

Instructions

Step 1: Prepare the Chicken

1. In a bowl, toss the chicken strips with jerk seasoning, ensuring they’re evenly coated.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add the seasoned chicken strips and cook for 6-8 minutes until golden brown and cooked through.
4. Remove chicken from the skillet and set aside.

Step 2: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Cook pasta according to package instructions until al dente.
3. Before draining, reserve 1/2 cup of pasta water.
4. Drain pasta and set aside.

Step 3: Prepare the Vegetables and Sauce

1. In the same skillet used for the chicken, add butter and melt over medium heat.
2. Add sliced onions and cook for 2-3 minutes until softened.
3. Add bell peppers and cook for another 3-4 minutes until slightly softened but still crisp.
4. Add minced garlic and cook for 30 seconds until fragrant.
5. Pour in heavy cream and bring to a gentle simmer.
6. Stir in parmesan cheese until melted and sauce is smooth.
7. Add thyme, paprika, and cayenne pepper.
8. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
9. Season with salt and pepper to taste.

Step 4: Combine Everything

1. Add the cooked pasta to the skillet with the sauce and vegetables.
2. Toss until pasta is evenly coated with sauce.
3. Gently fold in the cooked chicken.
4. Simmer for 1-2 minutes to allow flavors to meld together.
5. Garnish with fresh parsley and additional parmesan cheese if desired.

Recipe Notes

• Spice Level: Adjust the amount of jerk seasoning and cayenne pepper based on your spice preference.
• Vegetarian Option: Skip the chicken and add extra vegetables like zucchini, mushrooms, or cherry tomatoes.
• Make Ahead: You can prepare the vegetables and chicken in advance and assemble the dish just before serving.
• Leftovers: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of cream or milk to revive the sauce.

Nutritional Information

• Calories: 560 per serving
• Protein: 32g
• Carbohydrates: 48g
• Fat: 28g
• Fiber: 3g
• Sodium: 420mg

Nutritional values are approximate and may vary based on specific ingredients used.

Frequently Asked Questions About Rasta Pasta

1 teaspoon dried oregano (optional for additional flavor in your Rasta Pasta Recipe)

Can I make rasta pasta without heavy cream?

Yes! You can substitute the heavy cream with coconut milk for a dairy-free version with a tropical twist, or use half-and-half for a lighter option.

What can I use instead of jerk seasoning?

If you don’t have jerk seasoning, you can make a simple substitute with a mix of allspice, thyme, garlic powder, onion powder, brown sugar, paprika, cayenne pepper, cinnamon, and nutmeg.

Can I make this recipe ahead of time?

This dish is best served fresh, but you can prepare the components separately (cook the chicken, slice the vegetables) up to a day in advance and assemble when ready to serve.

What sides go well with rasta pasta?

Garlic bread, a simple green salad, or roasted plantains complement this dish beautifully.

Can I use a different type of pasta?

Absolutely! While penne and fettuccine are traditional choices, any pasta shape that holds sauce well would work great.

Try These Related Pasta Recipes

• Marry Me Chicken Pasta
• Classic Alfredo Pasta

Enjoy this colorful and flavorful rasta pasta that brings together the best of Caribbean and Italian cuisines! It’s sure to become a new favorite in your recipe collection.
This Rasta Pasta Recipe is not only delicious but also visually stunning!

Pin Print

Rasta Pasta Recipe

Rating: 5.0/5

( 1 voted )

Serves: 4 Prep Time: 15 min Cooking Time: 25 min 25 min Nutrition facts: 200 calories 20 grams fat

Ingredients

For the Jerk Chicken:

• 1 pound boneless, skinless chicken breasts, cut into strips
• 2 tablespoons jerk seasoning (store-bought or homemade)
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste

For the Pasta:

• 12 ounces penne pasta (or fettuccine)
• 1 red bell pepper, sliced into strips
• 1 green bell pepper, sliced into strips
• 1 yellow bell pepper, sliced into strips
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 2 tablespoons butter
• 1 cup heavy cream
• 1 cup grated parmesan cheese
• 1/2 cup reserved pasta water
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (adjust to taste)
• Fresh parsley for garnish
• Salt and pepper to taste

Instructions

Step 1: Prepare the Chicken

1. In a bowl, toss the chicken strips with jerk seasoning, ensuring they're evenly coated.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add the seasoned chicken strips and cook for 6-8 minutes until golden brown and cooked through.
4. Remove chicken from the skillet and set aside.

Step 2: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Cook pasta according to package instructions until al dente.
3. Before draining, reserve 1/2 cup of pasta water.
4. Drain pasta and set aside.

Step 3: Prepare the Vegetables and Sauce

1. Add butter and melt over medium heat in the same skillet used for the chicken.
2. Add sliced onions and cook for 2-3 minutes until softened.
3. Add bell peppers and cook for another 3-4 minutes until slightly softened but still crisp.
4. Add minced garlic and cook for 30 seconds until fragrant.
5. Pour in heavy cream and bring to a gentle simmer.
6. Stir in parmesan cheese until melted and sauce is smooth.
7. Add thyme, paprika, and cayenne pepper.
8. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
9. Season with salt and pepper to taste.

Step 4: Combine Everything

1. Add the cooked pasta to the skillet with the sauce and vegetables.
2. Toss until pasta is evenly coated with sauce.
3. Gently fold in the cooked chicken.
4. Simmer for 1-2 minutes to allow flavors to meld together.
5. Garnish with fresh parsley and additional parmesan cheese if desired.

Notes

• Spice Level: Adjust the amount of jerk seasoning and cayenne pepper based on your spice preference.
• Vegetarian Option: Skip the chicken and add extra vegetables like zucchini, mushrooms, or cherry tomatoes.
• Make Ahead: You can prepare the vegetables and chicken in advance and assemble the dish just before serving.
• Leftovers: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of cream or milk to revive the sauce.