Rasta Pasta
Dive into a vibrant bowl of Rasta Pasta, where tender chicken meets colorful bell peppers in a luscious, spicy jerk cream sauce that will transport your taste buds straight to the tropics! This lively dish combines the heartiness of pasta with the bold flavors of the Caribbean, making it a perfect weeknight treat that’s as easy to whip up as it is to savor. Get ready for a fiesta of flavors that will leave you craving more!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- bell peppers
🥩Meat & Seafood(1)
- chicken breast (454 g)
🥛Dairy & Eggs(4)
- cream cheese
- heavy whipping cream (240 ml)
- mozzarella cheese (240 ml)optional
- parmesan cheese (120 ml)
🫙Pantry Staples(1)
- pan pasta (454 g)
🧂Spices & Seasonings(7)
- black pepper
- garlic powder
- onion powder
- Italian and herb paste
- Badia complete seasoning
- Italian seasoning
- smoked paprika
📦Other(1)
- jerk marinade (45 ml)medium spice level recommended
👨🍳 Instructions
- 1
Cut the bell peppers into thin slices.
- 2
Slice the chicken breast in half and then slice at an angle into longer pieces.
- 3
Season the chicken with the listed seasonings and mix in jerk marinade.
- 4
Butter a pan and cook the chicken for about 20-25 minutes.
- 5
Sauté the bell peppers to maximize flavor.
- 6
Make the sauce by adding heavy whipping cream, cream cheese, and the rest of the seasonings, including jerk marinade and Italian herb paste.
- 7
Mix in grated parmesan and mozzarella cheese.
- 8
Add the cooked chicken to the sauce and mix well.
- 9
Serve hot and enjoy!
💡 Pro Tips
- ✓Cook chicken to an internal temperature of 165°F and let it rest in the pan for 2-3 minutes after cooking so carryover heat finishes the cooking while retaining moisture.timing165°F internal temp
- ✓Sauté bell peppers over medium-high heat (350-375°F pan surface) for 3-4 minutes until they develop slight char but retain crunch - this creates the Maillard reaction for deeper flavor while preserving texture contrast.technique350-375°F pan surface
- ✓Temper your cream cheese by letting it sit at room temperature for 30 minutes before adding to hot cream, or it will seize and create lumps that won't smooth out.ingredient30 minutes room temp
- ✓Add parmesan and mozzarella off heat and whisk vigorously - cheese proteins coagulate above 160°F, causing the sauce to break and become grainy.techniqueBelow 160°F
- ✓Reserve 1 cup of starchy pasta water before draining - the starch content (typically 2-3%) helps bind the creamy sauce to the pasta through emulsification.technique2-3% starch content
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Rasta Pasta
Dive into a vibrant bowl of Rasta Pasta, where tender chicken meets colorful bell peppers in a luscious, spicy jerk cream sauce that will transport your taste buds straight to the tropics! This lively dish combines the heartiness of pasta with the bold flavors of the Caribbean, making it a perfect weeknight treat that’s as easy to whip up as it is to savor. Get ready for a fiesta of flavors that will leave you craving more!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- bell peppers
🥩Meat & Seafood(1)
- chicken breast (454 g)
🥛Dairy & Eggs(4)
- cream cheese
- heavy whipping cream (240 ml)
- mozzarella cheese (240 ml)optional
- parmesan cheese (120 ml)
🫙Pantry Staples(1)
- pan pasta (454 g)
🧂Spices & Seasonings(7)
- black pepper
- garlic powder
- onion powder
- Italian and herb paste
- Badia complete seasoning
- Italian seasoning
- smoked paprika
📦Other(1)
- jerk marinade (45 ml)medium spice level recommended
👨🍳 Instructions
- 1
Cut the bell peppers into thin slices.
- 2
Slice the chicken breast in half and then slice at an angle into longer pieces.
- 3
Season the chicken with the listed seasonings and mix in jerk marinade.
- 4
Butter a pan and cook the chicken for about 20-25 minutes.
- 5
Sauté the bell peppers to maximize flavor.
- 6
Make the sauce by adding heavy whipping cream, cream cheese, and the rest of the seasonings, including jerk marinade and Italian herb paste.
- 7
Mix in grated parmesan and mozzarella cheese.
- 8
Add the cooked chicken to the sauce and mix well.
- 9
Serve hot and enjoy!
💡 Pro Tips
- ✓Cook chicken to an internal temperature of 165°F and let it rest in the pan for 2-3 minutes after cooking so carryover heat finishes the cooking while retaining moisture.timing165°F internal temp
- ✓Sauté bell peppers over medium-high heat (350-375°F pan surface) for 3-4 minutes until they develop slight char but retain crunch - this creates the Maillard reaction for deeper flavor while preserving texture contrast.technique350-375°F pan surface
- ✓Temper your cream cheese by letting it sit at room temperature for 30 minutes before adding to hot cream, or it will seize and create lumps that won't smooth out.ingredient30 minutes room temp
- ✓Add parmesan and mozzarella off heat and whisk vigorously - cheese proteins coagulate above 160°F, causing the sauce to break and become grainy.techniqueBelow 160°F
- ✓Reserve 1 cup of starchy pasta water before draining - the starch content (typically 2-3%) helps bind the creamy sauce to the pasta through emulsification.technique2-3% starch content