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Rasta Pasta

This creamy and colorful rasta pasta features jerk-seasoned chicken, bell peppers, and a rich cheesy sauce for a flavorful and fun dinner.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Caribbean
Calories: 685
Ingredients Method Notes

Ingredients
  

For the pasta
  • 1 lb penne pasta
  • Salt (for pasta water)
  • 3 tbsp olive oil, divided
For the chicken
  • 2 lb boneless, skinless chicken breast, sliced
  • 2-3 tbsp jerk seasoning
  • 1 tbsp fresh thyme (or 1 tsp dried)
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
For the sauce
  • 3 bell peppers (red, yellow, green), sliced
  • 1 medium red onion, sliced
  • 4 cloves garlic, minced
  • 1 Scotch bonnet or habanero, minced (optional)
  • 2 cups heavy cream
  • 1 cup grated Parmesan
  • ½ cup shredded white cheddar
  • 2 tsp allspice
  • 1 tsp thyme
  • 1 tsp smoked paprika
  • Salt + black pepper, to taste
For garnish
  • Green onions or parsley
  • Extra Parmesan
  • Lime wedges

Method
 

Cook the chicken
  1. Toss chicken with jerk seasoning, thyme, garlic, and olive oil. Sear in a large skillet over medium-high heat until cooked through (about 8–10 minutes). Remove and set aside.
Cook pasta + veggies
  1. Boil pasta until al dente. Reserve 1 cup pasta water, then drain.
  2. In the same skillet, sauté onion and bell peppers for 5–7 minutes. Add garlic (and hot pepper if using) and cook for 30 seconds.
Make sauce & combine
  1. Lower heat to medium-low. Add heavy cream and stir.
  2. Add Parmesan, cheddar, allspice, thyme, and paprika. Simmer for 3–4 minutes until creamy.
  3. Add pasta and chicken back in and toss. Add a splash of pasta water if needed. Serve with lime and garnish.

Notes

Serve hot with lime wedges on the side. It’s great with a simple salad, garlic bread, or steamed veggies to balance the richness. Don’t boil the cream sauce — keep it at a gentle simmer. Start with less hot pepper and add more only after tasting. Reserve pasta water — it helps the sauce stay silky. For deeper flavor, marinate the chicken in jerk seasoning for 30 minutes (optional). This dish has good protein from chicken, and bell peppers add vitamins and color. For a lighter version, use half-and-half instead of heavy cream and reduce the cheese slightly.