If you are looking for a simple but flavorful recipe to relish on weekend nights, the homemade creamy Rasta pasta recipe is a great choice. The dish has its origin in the Caribbean Islands (Specifically Jamaica), which explains the colors and flavors in it. Though you can prepare this in just about 30 minutes, you will be surprised to note that this dish gives out a rich, creamy and spicy taste at the same time.
What is Exactly Rasta Pasta Recipe?
True to its Jamaican culture, Rasta Pasta is dominated by many colors, thanks to the colorful bell peppers used in it. Though pasta has its origins in Italy, the Rasta Pasta was first prepared in the Caribbean Island of Jamaica. Most of them believe that this dish was named Rasta Pasta, an ode to the Rastafarianism social movement prevalent on the island in the 1930s.
This dish was served as a vegetarian option in the initial days as people following this social movement didn’t eat meat or poultry.
However, as time evolved, most of the people of the Caribbean Islands started enjoying this dish along with jerk chicken or shrimp. Looking for a simple recipe to cook this creamy and comforting dish? You have come to the right place, then.
Ingredients
- 1 pound penne pasta
- 3 boneless, skinless chicken breasts, cut into bite-size pieces
- 2 tablespoons jerk seasoning, divided
- Salt, as needed
- 2 tablespoons olive oil, divided
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow or orange bell pepper, thinly sliced
- ⅓ cup sliced green onions, divided
- 3 garlic cloves, minced
- ½ cup chicken broth
- ¾ cup heavy cream
- ½ cup freshly grated Parmesan cheese, plus more for serving
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil and cook the penne until al dente, following the package directions. Before draining, reserve about ½ cup of the pasta water. Drain the pasta and set it aside.
- Season the chicken. Place the chicken pieces in a bowl and toss them with 1 tablespoon of jerk seasoning. Add a small pinch of salt only if your jerk seasoning is not already salty.
- Cook the chicken. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 6 to 8 minutes, turning occasionally, until browned and cooked through. Transfer it to a plate and set aside.
- Sauté the peppers. Add the remaining tablespoon of olive oil to the same skillet. Add the sliced bell peppers and cook for 3 to 4 minutes. They should soften slightly while still keeping some bite.
- Add the aromatics. Stir in the garlic and most of the green onions, saving a small amount for serving. Cook for about 30 seconds, then add the remaining tablespoon of jerk seasoning and stir until fragrant.
- Make the creamy sauce. Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Add the heavy cream and bring the sauce to a gentle simmer. Cook for 3 to 5 minutes, stirring occasionally, until it begins to thicken.
- Finish the pasta. Reduce the heat to low and stir in the Parmesan until melted. Add the cooked pasta and chicken, then toss until everything is evenly coated. Add a splash of reserved pasta water if the sauce feels too thick.
- Serve. Taste and adjust the salt or jerk seasoning as needed. Top with the reserved green onions and additional Parmesan before serving.
