Rasta Pasta Recipe
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
30 mins
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Servings
4
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Calories
556 kcal
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Course
Main Course
Rasta Pasta Recipe
Description
The Rasta Pasta Recipe begins by seasoning bite-sized chicken pieces with Jamaican jerk seasoning, paprika, salt, and pepper before pan-cooking them until done. Separately, onions and a variety of bell peppers (including green, red, orange, and sometimes jalapeños or Scotch bonnet peppers for extra heat) are softened in olive oil. The aromatic garlic and additional jerk seasoning are added to intensify flavor complexity.
Chicken stock and coconut milk form a creamy base, simmered with the sautéed vegetables and cooked chicken to meld flavors and thicken the sauce. Parmesan cheese is stirred in at the end for richness and a slightly sharp, savory note. Cooked penne pasta is then tossed into this sauce to absorb the vibrant, spicy, and creamy elements.
The diversity of peppers brings layers of color and varying heat levels, allowing for personal spice adjustment. The dish offers a filling option that combines the warmth of Jamaican spice blends with creamy pasta comfort, suitable for casual dinners or entertaining with a Caribbean twist.
Ingredients
FOR THE JERK CHICKEN
- 1 tablespoon olive oil
- 1 pound chicken breast cut into bite-sized pierces
- 2 tablespoons Jamaican jerk seasoning
- 1 teaspoon paprika
- salt to taste
- black pepper to taste
FOR THE RASTA PASTA
- 2 tablespoons olive oil or vegetable oil
- 1 onion chopped, small
- 1 green bell pepper sliced (I used jalapenos instead to spice it up a bit, or add in a Scotch Bonnet for extra heat)
- 1 red bell pepper sliced
- 1 bell pepper sliced, orange
- 1-2 Scotch bonnet peppers chopped
- 3 cloves garlic chopped
- 2 tablespoons jerk seasoning Jamaican style
- 1 cup chicken stock
- 1 cup coconut milk heavy cream is an acceptable alternative, yet won’t bring that coconut flavor
- 1 cup Parmesan Cheese or more as needed, grated, fresh
- 1 pound penne pasta
Instructions
FOR THE JERK CHICKEN
- Heat the olive oil in a large pan over medium heat.
- Season the chopped chicken with Jamaican jerk seasonings, paprika, and salt and pepper.
- Add the chicken and cook 6-7 minutes, or until cooked through. Remove from the pan and set aside.
FOR THE RASTA PASTA
- Heat 2 tablespoons olive oil in a large pan and add the onion and peppers. Cook them down about 5 minutes to soften (or longer to your preference).
- Add the garlic and Jamaican jerk seasoning with salt and pepper to taste. Cook for 1 minute, stirring.
- Add the chicken stock, coconut milk, and reserved chicken. Simmer for 5 minutes to thicken up. If it get too thick, swirl in a few tablespoons of water or chicken stock.
- Stir in the Parmesan cheese and remove from heat.
- While the Rasta Pasta is simmering, cook the penne noodles according to the package directions. Drain and toss with the pasta sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 556 kcal
% Daily Value*
| Calories | 556kcal | 28% |
| Carbohydrates | 57g | 19% |
| Protein | 20g | 40% |
| Fat | 29g | 45% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 65mg | 22% |
| Sodium | 610mg | 25% |
| Potassium | 551mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 3194IU | 64% |
| Vitamin C | 105mg | 117% |
| Calcium | 380mg | 38% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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