Creamy Rasta Pasta Recipe
If you’re looking for a mouthwatering dinner that brings a party of flavors to your weeknight table, Creamy Rasta Pasta is about to become your new go-to dish. Fusing Caribbean spices, colorful peppers, and a luxuriously silky sauce, this pasta has a magical way of transforming basic ingredients into something memorable. Every bite delivers a hint of heat from jerk seasoning, a savory depth from chicken, plenty of fresh veggie crunch, and a creamy sauce that ties it all together. Trust me, one forkful and you’ll know why Creamy Rasta Pasta is so beloved.
Ingredients You’ll Need
You’ll be surprised at how each simple ingredient works in harmony to create the vibrant taste, gorgeous colors, and irresistible texture that define Creamy Rasta Pasta. Here’s exactly what goes into this show-stopping meal, along with a few tips for perfect results.
- Penne pasta: This tube-shaped favorite holds onto every drop of creamy sauce and makes the dish delightfully hearty.
- Olive oil: Just a splash prevents sticking and helps develop that lovely golden color on the chicken and peppers.
- Boneless skinless chicken breast: Slice it thin for quick cooking and juicy, flavorful bites.
- Jerk seasoning: The heart and soul of Creamy Rasta Pasta, jerk seasoning sets the spicy, smoky tone—add more for extra heat!
- Paprika: Adds sweet warmth and helps deepen the sauce’s beautiful hue.
- Garlic powder: Layered with fresh garlic for big, bold flavor that lingers in the best way.
- Salt and black pepper: The classics; sprinkle to taste for a balanced finish.
- Red, yellow, and green bell peppers: All three peppers bring crunch, sweetness, and a pop of color that’s unmistakably “Rasta.”
- Garlic: Minced fresh and sautéed, it gives the sauce an aromatic kick.
- Heavy cream: The rich base for your sauce, making every forkful velvety and satisfying.
- Chicken broth: Lends savory depth and prevents the sauce from becoming too heavy.
- Parmesan cheese: Use freshly grated cheese for a smoother, meltier texture in your sauce.
- Cream cheese: An unexpected addition that provides extra tang and silkiness.
- Chopped scallions and fresh parsley: These vibrant garnishes finish Creamy Rasta Pasta with fresh, herby brightness.
How to Make Creamy Rasta Pasta
Step 1: Cook the Penne
Start by boiling your penne pasta in a big pot of salted water. Cook it until just al dente (with a bit of bite), which usually takes about ten minutes. When it’s ready, drain it well and set it aside—don’t forget to reserve a bit of the pasta water in case you want to loosen the sauce later. Nothing beats the texture of perfectly cooked penne in Creamy Rasta Pasta!
Step 2: Season the Chicken
While the pasta cooks, toss your sliced chicken breast with jerk seasoning, paprika, garlic powder, salt, and black pepper. Get every piece well-coated—this step is what infuses the whole dish with that signature island flavor. The bold, spicy rub is truly what makes Creamy Rasta Pasta unforgettable.
Step 3: Sauté the Chicken
Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for five to seven minutes, turning occasionally, until it’s beautifully browned and cooked through. Once done, transfer the chicken to a plate and keep it warm—be prepared for lots of savory scents in your kitchen!
Step 4: Sauté the Peppers and Garlic
In the same skillet (no need to wash it—the leftover flavors make the sauce even better), toss in the sliced red, yellow, and green bell peppers. Sauté them for three to four minutes until they slightly soften but still have some bite. Stir in the minced garlic and let it cook for just about thirty seconds—don’t let it burn!—for an irresistible aroma.
Step 5: Make the Creamy Sauce
Pour in the heavy cream and chicken broth, scraping up any bits from the pan. Add the cubed cream cheese and grated Parmesan cheese. Stir everything together gently as it melts—you’ll see the sauce thicken and turn gorgeously creamy right before your eyes. If it seems a bit thick, a splash of reserved pasta water or more broth can help.
Step 6: Combine Everything
Return the cooked chicken to the skillet with the peppers and sauce. Add the drained penne pasta and toss everything together, making sure every noodle is completely coated in the luxurious sauce. Let it all heat through for a minute or two so those flavors meld. That’s the beauty of Creamy Rasta Pasta: every ingredient comes together in one glorious pan.
Step 7: Garnish and Serve
Spoon your beautiful Creamy Rasta Pasta into bowls or onto a big serving platter. Shower the top with chopped scallions and parsley for tons of freshness and color. Then serve it right away so everyone can dig into that creamy, spicy, utterly uplifting dish!
How to Serve Creamy Rasta Pasta
Garnishes
The right garnish can make your Creamy Rasta Pasta as beautiful as it is tasty. A sprinkle of fresh scallions and parsley not only adds lively color but also a crisp, bright finish that balances the dish’s richness. For extra flair, add a few thin slices of fresh red chili or a dusting of your favorite jerk seasoning blend.
Side Dishes
Creamy Rasta Pasta is plenty hearty on its own, but it also loves a simple, crunchy green salad tossed in a light citrus vinaigrette. For a crowd, serve it with warm garlic bread or Jamaican-style fried plantains for a sweet-salty twist. Steamed broccoli or sauteed spinach are great veggie partners that round out the meal without stealing the show.
Creative Ways to Present
If you’re making Creamy Rasta Pasta for guests, try serving it family-style in a big, colorful bowl, letting everyone scoop their own. Or turn leftovers into pasta “boats” by piling them into sweet bell pepper halves and heating in the oven until bubbly. For a fancier touch, nestle the pasta into shallow bowls and top with extra grilled shrimp or pickled onions.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Rasta Pasta holds up very well in the fridge. Let the dish cool, transfer it to an airtight container, and refrigerate for up to three days. The flavors meld wonderfully overnight, so don’t be surprised if it tastes even better the next day!
Freezing
While the creamy sauce may change texture a little after freezing, you can absolutely freeze leftovers for later. Place cooled portions in freezer-safe containers and store for up to one month. When you’re ready to enjoy, allow it to thaw overnight in the fridge for the best results.
Reheating
To bring Creamy Rasta Pasta back to its creamy glory, gently reheat it on the stovetop or in the microwave. Add a splash of milk or chicken broth to loosen the sauce if needed. Stir often and heat just until warmed through, so the sauce stays silky and the chicken doesn’t overcook.
FAQs
Can I make Creamy Rasta Pasta vegetarian?
Yes! Simply leave out the chicken and swap the chicken broth for vegetable broth. You can toss in extra bell peppers, mushrooms, or even chickpeas for more substance. The creamy, spicy sauce works beautifully with almost any veggie lineup.
What other proteins work well in this recipe?
Shrimp is a fantastic alternative—quick-cooking and delicious with jerk seasoning. Tofu also soaks up flavors nicely for a plant-based option. If you like, you can even use leftover rotisserie chicken or thinly-sliced seared steak for a whole new twist on Creamy Rasta Pasta.
How can I make it spicier?
For an extra kick, increase the amount of jerk seasoning, add a shake of cayenne pepper, or stir in some diced Scotch bonnet or habanero (just be cautious, they pack heat!). Taste as you go and adjust to your spice preference.
What’s the best way to get the sauce extra creamy?
Make sure you’re using heavy cream and full-fat cream cheese for the richest sauce. Stir those in gently and let them fully melt before adding your pasta. If you want it even creamier, add a bit more cream cheese or Parmesan right at the end.
Is Creamy Rasta Pasta gluten-free?
It’s super simple to make this dish gluten-free! Swap the standard penne for your favorite gluten-free pasta, and double-check that your jerk seasoning blend is gluten-free too. The rest of the ingredients are naturally gluten-free.
Final Thoughts
Now that you know all the secrets to this unforgettable dish, I hope you’ll gather your favorite people and treat them to a big bowl of Creamy Rasta Pasta. It’s bold, colorful, and impossibly satisfying—just the thing to spice up your dinner rotation. Enjoy every creamy, spicy bite!
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Creamy Rasta Pasta Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich and flavorful Creamy Rasta Pasta, a Caribbean-inspired dish that marries jerk-seasoned chicken with a luscious cream sauce, tossed with colorful bell peppers and penne pasta. This dish is a perfect blend of spicy, creamy, and satisfying flavors.
Ingredients
Penne Pasta:
- 12 oz penne pasta
Chicken:
- 1 lb boneless skinless chicken breast, sliced
- 1 tbsp olive oil
- 1 tbsp jerk seasoning, plus more to taste
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
Vegetables:
- 1/2 red bell pepper, sliced
- 1/2 yellow bell pepper, sliced
- 1/2 green bell pepper, sliced
- 3 cloves garlic, minced
Sauce:
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 4 oz cream cheese, cubed
Garnish:
- 1 tbsp chopped scallions
- 1 tbsp fresh parsley, chopped
Instructions
- Cook Pasta: Boil penne pasta until al dente, drain, and set aside.
- Season Chicken: Coat chicken with jerk seasoning, paprika, garlic powder, salt, and pepper.
- Cook Chicken: Brown chicken in olive oil until fully cooked; set aside.
- Sauté Vegetables: In the same skillet, cook bell peppers until tender, add garlic.
- Make Sauce: Pour in cream and broth, add cheeses, stir until creamy.
- Combine: Return chicken, add pasta, toss until coated and heated through.
- Garnish: Serve with scallions and parsley.
Notes
- For extra spice, add more jerk seasoning or cayenne pepper.
- Shrimp or omitting meat can be alternatives for a different version.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 580
- Sugar: 4g
- Sodium: 520mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 115mg
