Can I use store-bought jerk seasoning, or should I make my own?

Store-bought jerk seasoning works perfectly for convenience! Each brand varies in spice level and flavor profile, so try a few to find your favorite. If you have time, homemade jerk seasoning allows you to customize the heat level and adjust ingredients to your taste preferences.

What's the best pasta shape for Rasta Pasta?

Medium shapes like penne, rotini, or farfalle work great because they catch the creamy sauce in their ridges and crevices. Longer pasta like fettuccine or linguine also works beautifully, allowing the sauce to coat each strand. Avoid tiny pasta shapes that might get lost among the chicken and vegetables.

Can I make this recipe vegetarian?

Absolutely! Replace the chicken with sautéed mushrooms, zucchini, or firm tofu, and substitute vegetable broth for the chicken stock. The jerk seasoning and creamy sauce work wonderfully with vegetable proteins, creating a satisfying meatless main dish.

My sauce is too thick/thin – how can I fix it?

If your sauce is too thick, add reserved pasta water a tablespoon at a time until you reach your desired consistency. If it's too thin, let it simmer a few minutes longer to reduce, or add a little more parmesan cheese to help thicken it. Remember, the sauce will continue to thicken as it cools.

Creamy Rasta Pasta Recipe

Description

Creamy Rasta Pasta is a vibrant and flavorful dish featuring al dente pasta tossed in a rich, spicy jerk seasoning cream sauce. Paired with tender chicken and colorful bell peppers, this recipe is a bold, comforting meal perfect for weeknight dinners or a casual family gathering.

Ingredients

Units Scale

Chicken and Pasta

1 lb (450 g) chicken breast, diced
1 lb (450 g) pasta
3 tablespoons jerk seasoning, divided
2 tablespoons olive oil, divided
1 tablespoon (20 g) unsalted butter

Vegetables and Sauce

1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
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)

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Instructions

Marinate the Chicken
Place the diced chicken in a large bowl and toss it with 2 tablespoons of jerk seasoning until evenly coated. Set aside to marinate while you prepare other ingredients.
Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook it al dente according to package instructions. Reserve 1-2 cups of pasta water before draining, which will help adjust the sauce consistency later.
Cook the Chicken
Heat 1 tablespoon of olive oil in a deep pan or shallow cast-iron casserole over medium heat. Add the butter and allow it to melt. Add the marinated chicken pieces and cook for 5-6 minutes, stirring occasionally, until they are browned and cooked through. Remove the chicken from the pan and set it aside.
Sauté the Vegetables
Add the remaining tablespoon of olive oil to the same pan. Toss in the sliced bell peppers and sauté them for 2-3 minutes until softened to your liking. Then, add the minced garlic and sauté for another minute until fragrant.
Prepare the Sauce
Stir in the chicken stock and heavy cream. Bring the mixture to a simmer and let it cook for a few minutes until it starts to thicken and coat the back of a spoon.
Combine Chicken, Pasta, and Sauce
Return the cooked chicken to the pan, along with the drained pasta. Toss everything together to coat evenly in the sauce. If the sauce seems too thick, add a splash of reserved pasta water to loosen it.
Incorporate Cheese and Serve
Stir in the grated parmesan cheese until melted and combined. Serve immediately, garnished with fresh parsley and sliced spring onions if desired.

Notes

For a vegetarian version, replace chicken with your favorite plant-based protein or extra vegetables.
Add more jerk seasoning or a pinch of chili flakes if you want the dish to be spicier.
To avoid curdling, ensure your heavy cream is at room temperature before adding it to the pan.
Use freshly grated parmesan for the best flavor and consistency.

Nutrition

Serving Size: 1 serving
Calories: 540
Sugar: 5g
Sodium: 430mg
Fat: 24g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 3g
Protein: 36gg
Cholesterol: 125mg