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Rasta pasta with peppers.
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5 from 8 votes

Best Rasta Pasta Recipe with Chicken

A creamy rasta pasta recipe with chicken, sliced bell peppers, and flavoured with punchy Jamaican jerk seasoning!
Course Pasta
Cuisine Fusion, Jamaican
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 644kcal
Author Beth Sachs

Equipment

  • Chopping Board
  • Knife
  • Frying Pan
  • Saucepan

Ingredients

Metric - US Customary
  • 350 g Pasta short pasta like penne or rigatoni
  • 200 g Cooked Chicken e.g leftover rotisserie chicken
  • 1 tablespoon Olive Oil
  • 3 Peppers 1 each of red, yellow and green, sliced
  • 1 Onion chopped
  • 3 Garlic Cloves chopped
  • 2 tablespoon Jerk Seasoning
  • ½ teaspoon Cayenne Pepper
  • 100 ml Vegetable Stock
  • 80 ml Double Cream
  • 80 g Parmesan grated
  • ¼ teaspoon Salt
  • ¼ teaspoon Pepper

Instructions

  • Bring a pan of salted water to the boil and cook the pasta to al dente. Reserve a cup of pasta cooking water before draining. Set aside.
    350 g Pasta
  • Heat the olive oil on a medium heat in a large skillet and sauté the onions, garlic, and bell peppers for 5 minutes until softened.
    1 tablespoon Olive Oil, 3 Peppers, 1 Onion, 3 Garlic Cloves
  • Stir in the Caribbean seasonings of jerk seasoning and cayenne pepper.
    2 tablespoon Jerk Seasoning, ½ teaspoon Cayenne Pepper
  • Pour in the cream, stock (broth) and sprinkle in the grated Parmesan. Stir until a cheesy sauce forms.
    100 ml Vegetable Stock, 80 ml Double Cream, 80 g Parmesan
  • Add in the cooked pasta and leftover cooked chicken. Mix well and serve with more Parmesan. You may want to add in some of the reserved pasta cooking water at this point, in order to make the sauce glossy and smooth.
    200 g Cooked Chicken, 350 g Pasta

Video

Notes

Top Tips:
  • When cooking the pasta, reserve a cup of pasta cooking water before draining. You can add this to the sauce to help it emulsify and become silky smooth.
  • Cook pasta to al dente, so it still has a bit of bite and isn't too soft.
  • If using fresh chicken breasts, cut them into thin strips and add them to the pan after you have sauteed the onions and peppers. Cook on a medium-high heat until they have changed colour.
  • If you have time, have a go at making your own homemade jerk seasoning!
  • Try making this recipe in your instant pot!
 
Variations:
  • Make shrimp rasta pasta instead of chicken.
  • Make it vegetarian-friendly by omitting the chicken and adding more peppers, or other vegetables such as corn.
  • For a vegan rasta pasta, substitute the double cream for the same quantity of coconut milk and omit the Parmesan.
  • Up the spice and double the amount of cayenne pepper
 
Storage:
To Store. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
To Reheat. Place in a microwave-safe dish and cook on full power until piping hot.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 
Nutrition Facts
Best Rasta Pasta Recipe with Chicken
Amount per Serving
Calories
644
% Daily Value*
Fat
 
24
g
37
%
Saturated Fat
 
10
g
63
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
9
g
Cholesterol
 
152
mg
51
%
Sodium
 
699
mg
30
%
Potassium
 
652
mg
19
%
Carbohydrates
 
74
g
25
%
Fiber
 
6
g
25
%
Sugar
 
6
g
7
%
Protein
 
34
g
68
%
Vitamin A
 
2200
IU
44
%
Vitamin C
 
75
mg
91
%
Calcium
 
320
mg
32
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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