Go Back
–+ servings
A bowl of rasta pasta, served on a white table with a striped napkin, with a small bowl full of jerk seasoning, a garlic bulb, and a green bell pepper in the background
Print Recipe
5 from 1 vote

Rasta Pasta Recipe

Bold, Caribbean flavors pop in this Jamaican-inspired Rasta pasta! With Jerk chicken, a creamy sauce, and bell peppers, this pasta recipe brings it!
Prep Time15 minutes
Cook Time25 minutes
0 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Caribbean
Servings: 4 servings
Calories: 496kcal
Author: Jocelyn Delk Adams

Equipment

Ingredients

  • 8 ounces tube-shaped pasta penne, rigatoni, mostaccioli
  • 2 tablespoons vegetable oil divided
  • 1 pound chicken breast 1-inch dice
  • 2 tablespoons jerk seasoning divided
  • 1 large yellow onion thinly sliced
  • 2 large or 3 medium bell peppers mixed colors, thinly sliced
  • 2 garlic cloves minced
  • 1 cup chopped tomatoes
  • 3 sprigs thyme
  • ¼ cup chicken stock
  • ½ cup half and half

Instructions

  • In a large stockpot, boil 4 quarts water with salt and cook pasta until almost done, about 6 minutes. Before straining, reserve 1 cup of pasta water. Strain and set aside.
  • In a large skillet, add 1 tablespoon oil and heat over medium-high heat. Sear chicken in two batches and season each with ½ tablespoon jerk seasoning, browning quickly on the outside but not cooking all the way through about 4 minutes per batch. Remove the chicken from skillet and place on plate.
  • Heat remaining 1 tablespoon vegetable oil and add onions and peppers. Season with remaining 1 tablespoon of seasoning. Keep stirring vegetables as they continue to cook and don’t burn (reduce heat a bit if they start to cook too quickly). Cook until peppers and onions are soft and translucent with a little bit of caramelization and most of the moisture is cooked out, about 8 minutes. Add in garlic and thyme and cook for an additional minute.
  • Add in chopped tomatoes and scrape the bottom of the pan, removing all the browning from the bottom of the pan into the vegetables. Cook until all the moisture is gone, about 3 minutes.
  • Pour in chicken stock and return the chicken to the pan. Cover and cook until chicken is fully cooked, about 5-6 minutes.
  • Remove lid and add half and half. Stir together. Reduce heat to medium low and continue cooking until the sauce reduces and thickens a bit, coating everything, about 5-6 minutes. (If mixture becomes stodgy and the sauce has reduced too much, add a little pasta water to thin in out.) Stir in pasta and serve immediately.

Notes


  • How to store & reheat Rasta Pasta

    Store it in an airtight container in the fridge. This helps keep the pasta fresh. Just make sure it's cooled down to room temp before you refrigerate to prevent bacteria from creeping up in there.
    To reheat, pour the pasta into a skillet over medium heat. The sauce tends to thicken up after refrigerating so just stir in some extra sauce to thin it out some. Heat it gently, stirring frequently, until it's just heated through. For a quick fix, you can just cover the pasta with a damp paper towel to keep it moist and zap it on the microwave until warm.
    How long will Rasta Pasta last in the fridge?
    It will stay good to go in the fridge for up to 3-4 days. 
    Can I freeze chicken rasta pasta?
    Fo sho! Pop it in a freezer-safe container or a freezer bag, and it'll keep for up to 2 months. Remember to let it thaw overnight in the fridge before reheating.

Nutrition

Calories: 496kcal | Carbohydrates: 55g | Protein: 35g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 84mg | Sodium: 330mg | Potassium: 969mg | Fiber: 6g | Sugar: 8g | Vitamin A: 3297IU | Vitamin C: 87mg | Calcium: 98mg | Iron: 3mg