Wednesday, February 21, 2024
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Rasta Pasta

This pasta is perfect for the night when you crave a little bit of everything. It’s spicy, it’s creamy, there’s vegetables, there’s chicken, there’s cheese… there’s basically no flavor or texture that this dish doesn’t have. It’s rare to find a pasta dish with a good level of spiciness, and the jerky seasoning in this recipe does just that. On a busy weekday night, it’s great to have this fun and easy pasta in our back pocket.


1 pound of penne pasta
3 boneless, skinless chicken breasts (about 1 1/2 lbs.)
2 tablespoons of jerk seasoning, divided
Kosher Salt
2 tablespoons extra virgin olive oil, divided
1 green pepper, sliced
1 red pepper, sliced
1 orange pepper, sliced
1/3 c. sliced green onions, and more for the garnish
3 cloves of garlic, minced
1/2 c. low-sodium chicken broth
3/4 c. heavy cream
1/2 c. freshly grated parmesan, plus more for the garnish


Cook the pasta according to the instructions on the package al dente. Drain and set aside. Season the chicken breasts all over with a spoonful of jerk seasoning and salt. In a large skillet over medium heat, heat 1 tablespoon of oil. Cook chicken until golden brown and no longer pink, 8 minutes on each side. Remove from skillet and let stand.
Add the remaining oil and cook the peppers until they are more tender, 3 to 4 minutes. Add the green onions and garlic and cook until fragrant, 1 minute. Season with remaining strip seasoning.
Add chicken broth and heavy cream and simmer until thickened, 5 minutes. Cut the chicken into slices. Add the Parmesan and stir until melted, then add the pasta and chicken and stir until completely combined.
Garnish with green onions and more Parmesan and serve.

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