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Rasta Pasta Recipe

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3.9 from 36 reviews

Rasta Pasta is a vibrant Caribbean-inspired dish combining tender jerk-seasoned chicken, colorful bell peppers, and creamy sauce coated over perfectly cooked tube-shaped pasta. This flavorful recipe balances spicy, savory, and creamy notes to create a satisfying, hearty meal ideal for family dinners or special occasions.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Pasta

  • 8 ounces tube-shaped pasta (penne, rigatoni, mostaccioli)
  • Salt, for boiling water
  • 1 cup reserved pasta water

Chicken

  • 1 pound chicken breast, cut into 1-inch dice
  • 1 tablespoon vegetable oil
  • 1/2 tablespoon jerk seasoning

Vegetables and Sauce

  • 1 tablespoon vegetable oil
  • 1 large yellow onion, thinly sliced
  • 2 large or 3 medium bell peppers, mixed colors, thinly sliced
  • 1 tablespoon jerk seasoning
  • 2 garlic cloves, minced
  • 1 cup chopped tomatoes
  • 3 sprigs thyme
  • 1/4 cup chicken stock
  • 1/2 cup half and half

Instructions

  1. Cook the pasta: In a large stockpot, bring 4 quarts of salted water to a boil. Add the tube-shaped pasta and cook until just shy of al dente, about 6 minutes. Before draining, reserve 1 cup of pasta water. Drain the pasta and set aside.
  2. Cook the chicken: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. In two batches, sear the diced chicken, seasoning each batch with ½ tablespoon jerk seasoning. Brown the outside quickly, cooking about 4 minutes per batch without fully cooking through. Remove chicken and set aside on a plate.
  3. Sauté vegetables: Add the remaining 1 tablespoon vegetable oil to the skillet. Add sliced onions and bell peppers, seasoning with the remaining 1 tablespoon jerk seasoning. Stir frequently to avoid burning, cooking until vegetables are soft, translucent, and starting to caramelize, about 8 minutes. Add minced garlic and thyme sprigs, cooking for an additional minute.
  4. Add tomatoes: Stir in the chopped tomatoes, scraping the skillet’s browned bits into the vegetables. Cook until nearly all moisture evaporates, roughly 3 minutes.
  5. Finish chicken and simmer: Pour in chicken stock and return the partially cooked chicken to the skillet. Cover and cook until chicken is fully done, about 5-6 minutes.
  6. Create creamy sauce: Remove the lid and stir in the half and half. Reduce heat to medium-low and simmer, stirring occasionally, until the sauce thickens and coats the ingredients, about 5-6 minutes. If the sauce becomes too thick, add reserved pasta water a little at a time to adjust consistency.
  7. Combine pasta and serve: Stir the cooked pasta into the sauce mixture until fully coated. Serve immediately for best flavor and texture.

Notes

  • Reserve pasta water helps adjust sauce consistency if it becomes too thick.
  • You can substitute chicken stock with vegetable stock for a lighter flavor.
  • Adjust jerk seasoning quantity to control spiciness.
  • Use colorful bell peppers to enhance visual appeal and sweetness.
  • Ensure not to overcook chicken when searing to keep it tender.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Caribbean

Find it online: https://ellarecipe.com/rasta-pasta-recipe/