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Rasta Pasta

A delicious fusion dish that blends creamy pasta with jerk chicken and vibrant vegetables, delivering a taste of the Caribbean in every bite.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Caribbean, Italian
Calories: 685
Ingredients Method Notes

Ingredients
  

For the Pasta Base
  • 1 pound penne pasta (or fettuccine for a more authentic touch)
  • 3 tablespoons olive oil, divided
  • 1 tablespoon Salt for pasta water approximately
For the Jerk Chicken
  • 2 pounds boneless, skinless chicken breasts, cut into strips
  • 2-3 tablespoons store-bought jerk seasoning (or homemade blend)
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
For the Creamy Sauce
  • 2 bell peppers (red, yellow, green – one of each for authentic Rasta colors)
  • 1 medium red onion, sliced
  • 4 cloves garlic, minced
  • 1 Scotch bonnet or habanero pepper, seeded and minced adjust to heat preference
  • 2 cups heavy cream substitute half-and-half for a lighter version
  • 1 cup grated Parmesan cheese
  • 1/2 cup shredded white cheddar cheese
  • 2 teaspoons ground allspice
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste
For Garnish
  • Fresh chopped parsley or cilantro
  • Green onions, sliced
  • Extra grated Parmesan
  • Lime wedges for serving

Method
 

Preparation of Jerk Chicken
  1. Pat chicken breast strips dry with paper towels for optimal browning. Toss with jerk seasoning, fresh thyme, minced garlic, and 2 tablespoons olive oil, coating evenly.
  2. Sear in a large skillet over medium-high heat for 4–5 minutes per side, until golden and cooked through (165°F / 74°C internal temp). Transfer cooked chicken to a plate, cover loosely with foil to keep warm.
  3. Pro Tip: Marinate the chicken for 2–24 hours before cooking for deeper Caribbean spice infusion.
Preparation of Pasta and Vegetables
  1. Boil pasta in salted water until al dente (about 8–10 minutes). Reserve 1 cup pasta cooking water, then drain without rinsing.
  2. In the same skillet used for the chicken, heat 1 tablespoon olive oil over medium heat. Sauté onions for 2–3 minutes, then add bell peppers and cook for 3–4 minutes until just tender but still crisp.
  3. Add garlic and Scotch bonnet (or habanero) for 30–60 seconds, stirring until fragrant.
  4. Tip: Use a mix of colorful bell peppers cut into uniform strips for vibrant presentation.
Create the Creamy Sauce and Combine
  1. Lower heat to medium-low. Pour in heavy cream, scraping up browned bits for added flavor. When the cream begins to simmer, add Parmesan and cheddar, stirring until smooth and melted.
  2. Season with allspice, thyme, smoked paprika, salt, and black pepper. Simmer 3–4 minutes until slightly thickened; add a splash of reserved pasta water if needed for consistency.
  3. Optional: stir in 2 tablespoons cold butter for a glossy, velvety finish.
  4. Add the cooked pasta and jerk chicken (plus juices) to the sauce, tossing gently until everything is coated and heated through.
  5. Garnish with fresh parsley or cilantro, green onions, and extra Parmesan. Serve immediately with lime wedges for a bright contrast.

Notes

This recipe is adaptable. To make it vegetarian or vegan, replace chicken with tofu or chickpeas, and use coconut cream instead of heavy cream. For gluten-free, swap regular pasta with gluten-free options.