Go Back
Homemade Rasta Pasta photo
Print Recipe Save it for later

Rasta Pasta

A creamy, spicy Caribbean-inspired pasta with bell peppers, shredded chicken, and jerk seasoning.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 8 People

Ingredients

  • 12 ounces penne pasta
  • 1 tablespoon olive oil
  • 1/4 cup green onions chopped
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 green bell pepper sliced
  • 3 cloves garlic minced
  • 2 cups cooked shredded chicken
  • 3 tablespoons jerk seasoning
  • salt to taste
  • black pepper to taste
  • 1 cup chicken stock
  • 1 cup heavy cream

Instructions

  • Bring a large pot of salted water to a boil and cook 12 ounces penne pasta according to package directions until al dente; drain and set aside.
  • Heat 1 tablespoon olive oil in a large heavy-bottomed pot over medium-high heat.
  • Add 1/4 cup chopped green onions and the sliced red, yellow, and green bell peppers; sauté until the peppers are tender and beginning to brown, about 5–7 minutes.
  • Stir in 2 cups cooked shredded chicken, 3 minced garlic cloves, and 3 tablespoons jerk seasoning; season with salt and pepper to taste and cook, stirring, for about 3 minutes to combine flavors.
  • Pour in 1 cup chicken stock and 1 cup heavy cream, then add the cooked pasta. Bring to a boil while stirring, then reduce heat to medium and simmer until the sauce thickens slightly and the pasta cooks a little more, about 5–8 minutes.
  • Remove from heat and serve immediately, garnishing with additional sliced green onions if desired.

Equipment

  • Large Pot
  • large heavy-bottomed pot or skillet
  • Colander
  • Knife
  • Cutting Board
  • Measuring cups and spoons

Notes

  • Use pre-cooked or rotisserie chicken to save time.
  • Adjust jerk seasoning to control spiciness.
  • Cook pasta just until al dente to avoid overcooking in the sauce.