This Creamy Rasta Pasta gets its name from the colorful bell peppers and the spicy Caribbean-style jerk chicken. This is one of my favorite midweek meals – creamy and delicious and ready in only 15 minutes! What’s not to love? I also often use leftover rotisserie chicken for this recipe.
Start by cooking the pasta until al dente. If you’re using chicken breasts, toss them with jerk seasoning and cook until golden and cooked through. Add vegetable oil to a heavy-bottomed pot, and sauté bell peppers with green onions. Add the minced garlic and cook until fragrant before adding jerk seasoning to the pot. Stir in heavy cream, chicken, and vegetable stock to the pot. Simmer until the sauce thickens and stir in Parmesan. Mix in the pasta and finish by garnishing with chopped chives, green onions, or parsley.
To make Creamy Rasta Pasta, you will need the following ingredients:
Cook 1 pound of pasta in a large pot of boiling salted water according to package instructions until al dente.
Chop 2 chicken breasts into cubes and toss in 1 ½ tablespoons of jerk seasoning. Sauté until fully cooked and golden brown. Remove from the pan and set aside.
Add 2 tablespoons of vegetable oil to a heavy bottomed pot, and saute sliced bell peppers and ½ a cup of green onions. Add 2 cloves of minced garlic and cook until fragrant.
Add 1 ½ tablespoons of jerk seasoning to the pot with ½ cup of heavy cream, reserved chicken, and ¼ cup of vegetable stock to the pot. Simmer for a few minutes or until the sauce starts to thicken.
Add ½ a cup of grated Parmesan cheese and the cooked pasta to the sauce. Mix to combine fully.
Serve garnished with chopped chives, green onions, or parsley.
This Creamy Rasta Pasta is a delicious quick creamy midweek meal! If you try this recipe, please come back to leave a review below to let me know what you think.
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