Rasta pasta is creamy pasta tossed with Caribbean style jerk chicken and sauteed bell peppers. This dish is so full of flavor, and makes a great weeknight dinner that can be made in just half an hour! It’s creamy, rich, spicy, and cheesy.
WHAT IS RASTA PASTA?
Rasta pasta comes from the Rastafari culture in Jamaica, it’s a very comforting pasta dish that has all the cream and cheese that you need to feel good. It also has a strong flavor, and a lovely spicy kick that will make you want to have this pasta all the time!
The bell peppers are either sauteed or roasted, and they’re just tossed along with the cooked pasta and grilled chicken in a creamy and cheesy sauce. This pasta recipe makes the perfect summertime dinner dish that you will love!
HOW TO MAKE PASTA RASTA
Cook pasta according to the package instructions, take it out at “al dente” as you will cook it more in the next steps.
I’m using rotisserie chicken in this recipe, but if you would like to use a raw chicken breast then cube it, toss in jerk seasoning and cook until it’s golden and cooked through. Then remove from the pot, and set aside to use later.
Slice the bell peppers (you can use different colors of peppers), green onions and garlic.
Add vegetable oil to a heavy bottomed pot, and saute bell peppers with green onions. Add the minced garlic and cook until it’s fragrant.
Add jerk seasoning to the pot.
Add the double cream, and chicken or vegetable stock to the pot. Simmer for a few minutes or until the sauce thickens.
Add parmesan cheese to the pot, and stir until it melts in the sauce. Then finally add the chicken pieces and pasta and give everything a good mix so the ingredients are well coated in the sauce.
Garnish with chopped chives or parsley and serve.
RASTA PASTA VARIATIONS
There are many different variations of rasta pasta out there, and here are a few:
- With chicken
- Without chicken
- A vegan version
- Chicken on the side (not tossed with the pasta)
- With grilled or fried shrimp
WHAT KIND OF CHICKEN SHALL I USE?
I used rotisserie chicken for this recipe that I made in my air fryer. But you can cook from scratch, and just pan fry chicken breast cubes with jerk seasoning and a little bit of oil, or use any leftover chicken that is either shredded or cubed to be added to the pasta.
WHAT KIND OF PASTA SHALL I USE FOR RASTA PASTA?
I recommend using penne, rigatoni or bucatini, but you could also use pasta shapes like fusilli or macaroni.
If you make this rasta pasta, please don’t forget to rate this recipe and share a picture on social media. Tag #LittleSunnyKitchen in your posts as I would really love to see what you make! Thank you for supporting Little Sunny Kitchen, so I can keep sharing my family recipes with you for free.
- 1 lb 450 grams pasta
- 2 chicken breasts or 2 cups of shredded rotisserie chicken
- 2 tbsp vegetable oil 1 tbsp for frying chicken and 1 tbsp for sauteeing bell peppers
- 3 tbsp jerk seasoning 1.5 tbsp with the chicken, and 1.5 tbsp goes in the sauce
- 3 bell peppers preferably in different colors - sliced
- 1/2 cup green onions sliced
- 2 cloves garlic minced
- 1/4 cup 60 ml vegetable or chicken stock
- 1/2 cup 120 ml double cream or thick cream
- 1/2 cup 80 grams parmesan cheese grated
- Cook pasta according to the package instructions, take it out at "al dente" as you will cook it more in the next steps.
- I'm using rotisserie chicken in this recipe, but if you are using raw chicken breast then cube it, toss in jerk seasoning and cook until it's golden and cooked through. Then remove from the pot, and set aside to use later.
- Add vegetable oil to a heavy bottomed pot, and saute bell peppers with green onions. Add the minced garlic and cook until it's fragrant.
- Add jerk seasoning to the pot.
- Add double cream, chicken or vegetable stock to the pot. Simmer for a few minutes or until the sauce thickens. Garnish with chopped chives, green onions or parsley and serve.