Description
Rasta Pasta is a creamy, spicy Caribbean-inspired pasta dish loaded with colorful bell peppers, jerk-seasoned chicken (or shrimp), and a rich, cheesy sauce. It’s bold, comforting, and ready in under 30 minutes. Perfect for weeknight dinners or when you’re craving something with a kick!
Ingredients
For the protein (optional but recommended):
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1 pound boneless, skinless chicken breasts (or shrimp)
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1-2 tablespoons jerk seasoning (adjust to taste)
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1 tablespoon olive oil
For the pasta and sauce:
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12 oz penne pasta
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1 tablespoon olive oil
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1 red bell pepper, sliced
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1 green bell pepper, sliced
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1 yellow bell pepper, sliced
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3 cloves garlic, minced
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1 cup heavy cream
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1/2 cup chicken broth (or pasta water)
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1/2 cup grated Parmesan cheese
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1/2 teaspoon smoked paprika
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Salt and black pepper, to taste
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Extra jerk seasoning (optional, for more spice)
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Fresh parsley or green onions, for garnish
Instructions
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Cook the pasta:
Cook penne in salted boiling water according to package directions. Drain and set aside. -
Cook the protein:
Toss chicken (or shrimp) in jerk seasoning. Heat olive oil in a large skillet over medium-high heat.
Cook chicken for 4–5 minutes per side (or shrimp 2–3 minutes per side) until fully cooked. Remove from pan and set aside. -
Sauté veggies:
In the same skillet, add 1 tablespoon olive oil. Sauté sliced bell peppers for 3–4 minutes until slightly tender. Add garlic and cook for another 30 seconds. -
Make the sauce:
Lower the heat to medium. Pour in the cream and broth. Stir in Parmesan cheese, smoked paprika, salt, and pepper. Let simmer for 2–3 minutes until slightly thickened. -
Combine:
Add cooked pasta and jerk chicken (or shrimp) back to the skillet. Toss everything together until well coated and heated through. -
Serve:
Garnish with chopped parsley or green onions and serve hot.
Notes
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For a vegetarian version, skip the meat and add mushrooms or extra bell peppers.
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Adjust spice level by using mild or hot jerk seasoning.
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Use coconut milk instead of cream for a dairy-free Caribbean twist.