Rasta Pasta
Dive into a vibrant bowl of Rasta Pasta, where creamy goodness meets the lively essence of the Caribbean! This mouthwatering dish features al dente pasta tossed with a zesty blend of bell peppers, savory jerk seasoning, and rich coconut cream, creating a symphony of flavors that will transport your taste buds. Perfect for a quick weeknight dinner or a festive gathering, this dish is sure to be a crowd-pleaser!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- bell peppers
- garlic powder
- onion powder
- black pepper
🥩Meat & Seafood(1)
- chicken breast (454 g)
🥛Dairy & Eggs(3)
- mozzarella cheese (240 ml)
- parmesan cheese (120 ml)
- heavy whipping cream (240 ml)
🫙Pantry Staples(1)
- pan pasta
🧂Spices & Seasonings(4)
- smoked paprika
- Italian and herb paste
- Badia complete seasoning
- Italian seasoning
📦Other(1)
- jerk marinade (45 ml)medium spice level recommended
👨🍳 Instructions
- 1
Cut bell peppers into thin slices.
- 2
Slice chicken breast in half for thickness, then slice at an angle.
- 3
Season chicken with listed seasonings and mix in jerk marinade.
- 4
Butter a pan and cook chicken for 20-25 minutes on the stove.
- 5
Sauté bell peppers to maximize flavor.
- 6
Make the sauce by adding heavy whipping cream and half a block of cream cheese to the pan.
- 7
Season the sauce with Badia complete seasoning and other seasonings.
- 8
Add jerk marinade, Italian herb paste, grated parmesan, and mozzarella cheese to the sauce.
- 9
Mix in the cooked chicken and stir until combined.
- 10
Add more mozzarella cheese if desired for a cheesier dish.
💡 Pro Tips
- ✓Butterfly your chicken breast to 1/2 inch thickness before slicing at an angle - this reduces cooking time by 40% and ensures even jerk marinade penetration throughout the meat.technique1/2 inch thickness
- ✓Sauté bell peppers at medium-high heat (325-350°F) for exactly 3-4 minutes to achieve caramelization while maintaining structural integrity and preventing mushiness.timing325-350°F, 3-4 minutes
- ✓Temper your cream cheese to room temperature and add it in small chunks to prevent breaking - cold dairy added to hot pans causes protein coagulation and grainy texture.techniqueroom temperature
- ✓Create your cream sauce at 180-190°F maximum to prevent curdling, and add cheeses off heat while whisking constantly to maintain smooth emulsion.technique180-190°F
- ✓Reserve 1/2 cup starchy pasta water before draining to adjust sauce consistency - the starch content helps bind the cream sauce to pasta through gelatinization.technique1/2 cup
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 creamy goodness meets the lively essence of the Caribbean! This mouthwatering dish features al dente pasta tossed with a zesty blend of bell peppers, savory jerk seasoning, and rich coconut cream, creating a symphony of flavors that will transport your taste buds. Perfect for a quick weeknight dinner or a festive gathering, this dish is sure to be a crowd-pleaser!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- bell peppers
- garlic powder
- onion powder
- black pepper
🥩Meat & Seafood(1)
- chicken breast (454 g)
🥛Dairy & Eggs(3)
- mozzarella cheese (240 ml)
- parmesan cheese (120 ml)
- heavy whipping cream (240 ml)
🫙Pantry Staples(1)
- pan pasta
🧂Spices & Seasonings(4)
- smoked paprika
- Italian and herb paste
- Badia complete seasoning
- Italian seasoning
📦Other(1)
- jerk marinade (45 ml)medium spice level recommended
👨🍳 Instructions
- 1
Cut bell peppers into thin slices.
- 2
Slice chicken breast in half for thickness, then slice at an angle.
- 3
Season chicken with listed seasonings and mix in jerk marinade.
- 4
Butter a pan and cook chicken for 20-25 minutes on the stove.
- 5
Sauté bell peppers to maximize flavor.
- 6
Make the sauce by adding heavy whipping cream and half a block of cream cheese to the pan.
- 7
Season the sauce with Badia complete seasoning and other seasonings.
- 8
Add jerk marinade, Italian herb paste, grated parmesan, and mozzarella cheese to the sauce.
- 9
Mix in the cooked chicken and stir until combined.
- 10
Add more mozzarella cheese if desired for a cheesier dish.
💡 Pro Tips
- ✓Butterfly your chicken breast to 1/2 inch thickness before slicing at an angle - this reduces cooking time by 40% and ensures even jerk marinade penetration throughout the meat.technique1/2 inch thickness
- ✓Sauté bell peppers at medium-high heat (325-350°F) for exactly 3-4 minutes to achieve caramelization while maintaining structural integrity and preventing mushiness.timing325-350°F, 3-4 minutes
- ✓Temper your cream cheese to room temperature and add it in small chunks to prevent breaking - cold dairy added to hot pans causes protein coagulation and grainy texture.techniqueroom temperature
- ✓Create your cream sauce at 180-190°F maximum to prevent curdling, and add cheeses off heat while whisking constantly to maintain smooth emulsion.technique180-190°F
- ✓Reserve 1/2 cup starchy pasta water before draining to adjust sauce consistency - the starch content helps bind the cream sauce to pasta through gelatinization.technique1/2 cup