Jamaican Chicken Rasta Pasta Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
8
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Calories
475 kcal
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Course
Main Course
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Cuisine
Jamaican
Jamaican Chicken Rasta Pasta Recipe
Description
The dish begins with boneless chicken rubbed in a blend of curry powder, allspice, thyme, garlic powder, and sea salt before grilling to develop a smoky, spicy exterior. Alongside the chicken, red bell peppers and red onions are grilled briefly for sweetness and slight char. Meanwhile, bucatini pasta cooks with green beans added during the final minute, preserving their crispness and color.
After draining and cooling, the pasta and beans are mixed with a sauce made from butter, garlic, minced habanero pepper, heavy cream, chicken bouillon, and a Mexican four-cheese blend. This combination creates a creamy, rich texture with a pronounced spicy kick, balancing the earthy spices on the chicken and the freshness of the vegetables.
This recipe works well as a satisfying dinner featuring bold Jamaican flavors fused with creamy pasta. The grilled chicken slices meld into the pasta, creating a colorful presentation with the green beans and peppers. Adjust habanero quantity for heat tolerance.
Start with half a habanero if sensitive to spice, and increase as preferred. The recipe suggests slicing chicken after cooling to retain moisture and better incorporate into the pasta. Grilling peppers and onions gives a smoky-sweet accent to the dish.
Ingredients
For the Chicken:
- 1 1/2 pounds chicken boneless, skinless
- 1 1/4 teaspoons curry powder
- 1 1/4 teaspoons salt sea salt
- 1/2 teaspoon ground allspice
- 1/2 teaspoon thyme dried
- 1/4 teaspoon garlic powder
- 1 red bell pepper seeded and cut into long strips, large
- 1/2 red onion peeled and cut into wedges
For the Pasta:
- 1 pound bucatini pasta or penne, rolled
- 8 ounces green beans trimmed
- 1 tablespoon butter
- 3 cloves garlic minced
- 1 habanero pepper seeded and minced (or 1-2 serrano peppers)
- 1/3 cup heavy cream
- 2 teaspoons chicken bouillon powder
- 2 cups shredded cheese Borden Four Cheese Mexican blend
- 1 1/2 cups water reserved pasta water
Instructions
- Preheat the grill (or a grill pan) to medium heat. Mix the curry powder, salt, allspice, thyme, and garlic powder together in a small bowl. Rub the spice blend over the chicken, covering all sides. Once the grill is hot, grill the chicken for 5 minutes per side. Lay the onion wedges and peppers carefully across the grates and grill 2 minutes per side.
- Meanwhile, fill a large deep sauté pan with water and place on the stovetop over high heat. Once boiling, add 1 tablespoon salt and the pasta. Stir to separate the pasta, then cook according to package instructions, usually 6-8 minutes to al dente. When the pasta only has 1 minute left to cook, add in the green beans to blanche for the last minute. Drain the pasta and beans, reserving 1 1/2 cups salty pasta water. Rinse the pasta and beans in cold water and shake well.
- Once the chicken has cooled for at least 5 minutes, slice into strips. Then cut the chicken strips in smaller bite size pieces. Cut the grilled pepper strips in half to create shorter segments.
- Place the butter, minced garlic, and habanero in the large sauté pan. Sauté over medium heat for 1-2 minutes. Then add the heavy cream, chicken bouillon, pasta, green beans, 1 cup reserved pasta water, and Borden®Cheese Shreds. Stir to coat and melt the cheese. Mix in the grilled chicken, onions, and peppers. Continue to stir until the liquid and cheese form a creamy sauce. Stir in the remaining pasta water if the sauce is too thick. Serve warm.
Notes
- Adjust habanero pepper quantity starting with half if you prefer milder heat.
- Allow grilled chicken to cool before slicing to retain juices and texture.
- Grilling red bell peppers and onions adds a smoky-sweet flavor that complements the spices.
- Add the green beans in the last minute cooking of pasta to keep them crisp and colorful.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 475 kcal
% Daily Value*
| Serving | 8ounces | |
| Calories | 475kcal | 24% |
| Carbohydrates | 47g | 16% |
| Protein | 33g | 66% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 98mg | 33% |
| Sodium | 801mg | 33% |
| Potassium | 582mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1075IU | 22% |
| Vitamin C | 26.2mg | 29% |
| Calcium | 224mg | 22% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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