- 1 lb Pasta
- 2 Chicken Breastcubed or 2 cups shredded rotisserie chicken
- 2 tbsp Vegetable oildivided
- 3 tbsp Jerk seasoningdivided
- 3 Bell pepperpreferably in different colors, sliced
- ½ cup Green onionsliced
- 2 cloves Garlicminced
- ¼ cup Chicken stockor vegetable
- ½ cup Heavy cream
- ½ cup Parmesan cheesegrated
Creamy Rasta Pasta
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:
Steps to make Creamy Rasta Pasta
Sauté peppers, green onions, and garlic
Add jerk seasoning, cream, chicken, and stock
Add Parmesan and cooked pasta
This rasta pasta is absolutely delicious. Thanks!
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