This creamy Rasta Pasta recipe is just the perfect weeknight dinner treat. It's comforting, just a bit spicy and ready in just 30 minutes. Prepare to be amazed by the flavors and creaminess of this jerk chicken pasta!
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Rasta pasta is one of those incredibly creamy and comforting pasta recipes that you'll find yourself making again and again.
I personally love it because it has loads of bell pepper in it, which makes it not only very flavourful, but also so bright and colourful it's a joy to eat it.
Chef Lorraine Washington invented Jamaican Rasta pasta in 1986. She served the pasta to some constructions workers, who pointed out the evident Rasta colours, so that's how the pasta got its name.
Il semble que vous ayez fait une erreur dans les noms mentionnés. Après vérification, "relette de Plestes rasta" et "viagra" ne correspondent pas à des notions connues en biologie, médecine ou culture générale. Pouvez-vous préciser de quoi vous voulez parler ? Parlez-vous d’une espèce animale ou végétale, d’un phénomène particulier ou d’un sujet en rapport avec la santé ? Je serais ravi de vous aider si vous pouvez me donner plus de détails site !
Why you'll love this rasta pasta recipe
- It's incredibly easy to make, but it also has tons of flavour. You can have it ready in just 30 minutes!
- Rasta pasta with chicken is ideal for using up any chicken leftovers you may have from a Sunday roast.
- It's the perfect introduction if you've never cooked with jerk seasoning before.
Rasta pasta ingredients
Chicken breast — You can use either chicken breast or thighs for Rasta pasta. I prefer diced chicken breast because it's leaner.
Jerk seasoning — Store-bought jerk seasoning works great here, but you can also make your own. Make sure you buy a quality one as it really makes a difference when it comes to flavour. Depending on how fiery you want the pasta to be, you can use either mild or hot jerk seasoning.
Olive oil + butter — Using a mix of olive oil and butter means that you can get the creaminess of butter while also benefiting from the higher burn point of the olive oil.
Bell peppers — You can use any colour pepper you want, but to obtain that "Rasta pasta" effect, you should use a mix of red, yellow and green peppers.
Double (heavy) cream — Don't substitute this with single cream (half and half) because the sauce won't be as creamy.
Parmesan — Freshly grated parmesan is always best, but you can also use shop-bought grated parmesan for convenience.
How do you make jerk chicken pasta?
- Place the chicken cubes in a large bowl and toss them in two tablespoons jerk seasoning.
- Bring a large pot of water to a boil, salt it generously, and cook the pasta al dente according to the instructions on the package. Reserve 1-2 cups of pasta water before draining.
- Meanwhile, heat 1 tablespoon olive oil in a deep pan or shallow cast-iron casserole and then melt the butter in it.
- Add the chicken cubes to the pan and cook for 5-6 minutes until cooked through. Remove the chicken from the pan and set it aside.
- Add the remaining olive oil to the pan and saute the peppers for 2-3 minutes or until they soften to your likening.
- Next, add the garlic and cook for another minute until fragrant.
- Stir in the chicken stock and double cream and cook until it starts to thicken.
- Add the chicken back to the pan and then the cooked pasta. Toss it well until coated in sauce, adding a dash of pasta water if it looks too thick.
- Stir in the parmesan and serve immediately, garnished with fresh parsley and freshly sliced spring onions if you like.
Recipe notes and tips
- I used fresh penne for this Rasta pasta recipe, but you can use any other type of short pasta you like, such as fusilli, rigatoni, or farfalle.
- This jerk pasta recipe also works well with leftover chicken. If you use already cooked chicken, skip the butter and start by cooking the bell peppers in olive oil.
- If you want to make dairy-free Rasta pasta, you can substitute the double cream with coconut milk.
- To make it vegetarian, simply substitute the chicken with a plant-based version or with mushrooms instead.
- You can also swap the chicken for prawns, which are incredibly tasty in combination with the jerk seasoning.
- This is also a great choice to make with leftover turkey. If you're not sure what to do with those turkey leftovers from Thanksgiving or Christmas, Rasta pasta is a brilliant idea.
If you liked this creamy Rasta pasta recipe, you might also like some of my other creamy pasta recipes:
- Pasta alla Boscaiola (Creamy Italian Sausage Pasta)
- Creamy Mushroom Alfredo Pasta Bake
- Pasta alla Papalina (Creamy Ham and Peas Pasta)
- Creamy Roasted Red Pepper Pasta with Walnuts
- Pasta alla Cenere (Gorgonzola and Black Olive Pasta)
- Pasta alla Norcina
Looking for more delicious inspiration? Follow Skinny Spatula on Instagram, Facebook, and Pinterest!
Creamy Rasta Pasta Recipe
Ingredients
- 1 lb (450 g) pasta
- 1 lb (450 g) chicken breast, diced
- 3 tablespoons jerk seasoning, divided
- 2 tablespoons olive oil, divided
- 1 tablespoon (20 g) unsalted butter
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 3 garlic cloves, minced
- 4 spring onions, chopped
- 1 cup (250 ml) chicken stock
- 1 cup (250 ml) heavy cream
- 1 cup (100 g) parmesan, grated
- Fresh parsley, to garnish, optional
Instructions
- Place the chicken pieces in a large bowl and toss them in two tablespoons of jerk seasoning.
- Bring a large pot of water to a boil, salt it generously, and cook the pasta al dente according to the instructions on the package. Reserve 1-2 cups of pasta water before draining.
- Add the chicken cubes to the pan and cook for 5-6 minutes until cooked through. Remove the chicken from the pan and set it aside.
- Add the remaining olive oil to the pan and saute the peppers for 2-3 minutes or until they soften to your likening.
- Next, add the garlic and cook for another minute until fragrant.
- Stir in the chicken stock and double cream and cook until it starts to thicken.
- Add the chicken back to the pan and then the cooked pasta. Toss it well until coated in sauce, adding a dash of pasta water if it looks too thick.
- Stir in the parmesan and serve immediately, garnished with fresh parsley and freshly sliced spring onions if you like.
Video
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
Sylvie says
Very nice recipe, I just didn’t add the Parmesan to keep it lighter. Made my own jerk seasoning and everyone loved it!
Yanick Kane says
This pasta is a hit everytime I make it and my children are very picky eaters! Thank you so much! 😃
Tia. says
You don't have to be rasta to enjoy this pasta, just use jerk discreetly. Yum yum.
SK says
This recipe was very simple. The flavour was bursting . I would recommend this if you like jerk flavouring. The smell in the house make it smell like million dollar meal.
AA says
Delicious! I threw in a few handfuls of spinach when adding the cream and broth, and it wasn't noticeable.
Jeff says
Interesting recipe. Easy to make. Nice little bite at the back of your throat. Gets better after a night in the fridge. One of the few recipes that when you finish a serving you start thinking about seconds and thirds. Thx for sharing.
Amy Liu Dong says
I love this recipe. It's delicious and easy.
My family will definitely love it.
Audrey says
This looks great, I can't wait to try it!
Alexandra says
How delicious and full of flavour this pasta dish is. So colourful and simple to prepare.
Mo says
Do u think instead of pasta i can use pierogies?....I'll let u know how it turned out ....thanx for the recipe
Alice says
I haven't tried it with pierogis to be honest. I'm not sure how that would work out.