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.
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 add 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 and vegetable stock to the pot. Simmer for a few minutes or until the sauce thickens, mix in the parmesan in the sauce and then mix in the pasta.
Garnish with chopped chives, green onions or parsley and serve.
I recommend using penne for this recipe, but you can also use rigatoni, bucatini, fusilli, macaroni or farfalle (bow tie).
This pasta is spicy with the amount of jerk seasoning added, so if you don't like much spice then consider adding just half of the amount.
Use leftover shredded or rotisserie chicken for this dish, if you don't have any, then use raw chicken and just saute it with jerk seasoning and vegetable oil before you start cooking the bell peppers.
Yo make this rasta pasta dairy-free, you can omit the heavy cream and use full-fat coconut milk or crushed tomatoes instead.