Rasta Pasta
Servings: people
Rasta Pasta is a bold and creamy jerk chicken pasta dish that comes together in just 30 minutes. It’s a delicious fusion of Caribbean spice and Italian comfort—starring juicy chicken tossed in smoky, spicy jerk seasoning.
Ingredients
For the Jerk Chicken
- 1 pound chicken breast or thighs, boneless, skinless - diced
- 2 tablespoons jerk seasoning - ingredients for homemade jerk seasoning below
- 1 tablespoon olive oil
- ½ lime the juice + remaining half for garnishing
- 1 tablespoon soy sauce
- 1 teaspoon hot sauce I use sriracha, sub scotch bonnet pepper paste
For the Pasta
- 12 ounces pasta penne, fettuccine, or other
- 1 tablespoon olive oil
- 1 onion thinly sliced
- 1 teaspoon jerk seasoning or more to taste
- 2 cloves garlic grated
- 2 - 3 small bell peppers you can mix red, yellow, and green
- ½ teaspoon salt or more to taste
- ½ cup vegetable broth add ½ cup more if necessary
- ½ cup heavy cream or half-and-half
- ½ cup grated Parmesan
Instructions
- Make the marinade – To a bowl add 2 tablespoons jerk seasoning, 1 tablespoon olive oil, ½ lime juice, 1 tablespoon soy sauce, 1 teaspoon hot sauce (I use sriracha). Whisk and set aside.
- Season the Chicken – Cut 1 pound chicken breast into bite-sized pieces and toss it in the marinade. You can cook chicken right away or let marinate up to 12 hours in the fridge.
- Cook the Pasta – Boil 12 ounces pasta as per package instructions in salted water. Keep it very al dente, that's slightly undercooked.
- Cook the Chicken – Sear the chicken on a hot skillet for about 5 minutes or until cooked through. Taste and adjust for salt. Remove from pan.
- Make Pasta Sauce – In the same skillet, heat some 1 tablespoon olive oil. Sauté 1 onion (chopped) for 3 minutes, then add 1 teaspoon jerk seasoning and 2 cloves garlic (grated) and sauté one more minute or until fragrant. Add 2 - 3 small bell peppers (cut into strips), season with ½ teaspoon salt and cook for 3 - 4 minutes. Pour in ½ cup vegetable broth, ½ cup heavy cream, and simmer for 5 minutes. Turn heat off, add ½ cup grated Parmesan, and stir until it melts.
- Bring it all together – Fold pasta and chicken into the sauce and finish cooking on medium heat for a short minute while stirring. Serve with a sprinkle of fresh parsley, thyme, or sliced green onions and a generous squeeze of lime juice.
Notes
HOMEMADE JERK SEASONING
Mix 2 teaspoon garlic powder, 2 teaspoon onion powder, 2 teaspoon dried thyme, 2 teaspoon smoked paprika, ½ teaspoon allspice, ½ teaspoon cinnamon, ½ teaspoon cayenne pepper, ½ ground ginger, ¼ teaspoon nutmeg, ½ teaspoon salt, ¼ teaspoon pepper.
SUBSTITUTIONS
- Chicken (breast or thighs, boneless & skinless) – Substitute with shrimp, crispy fried tofu, or chickpeas.
- Bell Peppers (red, green, yellow) – Use any combination; they give the dish its signature Rasta colors.
- Pasta – Penne is classic, but rigatoni, fettuccine, or any pasta you like works.
- Fresh Thyme – Substitute with dried thyme (use ⅓ the amount).
- Onion & Garlic – Essential for flavor; shallots or garlic powder can be used in a pinch.
- Olive Oil, Soy Sauce, Lime Juice (for the marinade) – Use any neutral oil; lemon juice works instead of lime, and tamari instead of soy.
- Hot Sauce or Scotch Bonnet Pepper – We use Sriracha. Swap with jalapeño, chili flakes, or omit for less heat.
- Cream – Use heavy cream, half-and-half, or a non-dairy option like coconut milk or oat cream.
- Parmesan Cheese – Replace with plant-based parmesan or nutritional yeast for a dairy-free version.
- Chicken or Veggie Broth – Either works; go for low-sodium if desired.
- Marinate the chicken for max flavor and tenderness—overnight is best, but even a quick massage helps.
- Cut chicken evenly so it cooks at the same rate.
- Sear in a hot pan for golden, flavorful browning—don’t overcook!
- Cook pasta al dente so it holds up when tossed in the sauce.
- Taste and tweak—add salt or spices as needed; a little brown sugar can mellow intense heat.
- Finish fresh with herbs, scallions, and a squeeze of lime.
