Rasta Pasta Recipe Everyone Adores
This vibrant rasta pasta recipe blends jerk-seasoned chicken, colorful bell peppers, and creamy coconut sauce tossed with penne pasta for a bold, comforting, and crowd-pleasing dish inspired by Caribbean flavors.
Ingredients
- 1 lb boneless skinless chicken breast (sliced thin)
- 2 Tbsp jerk seasoning
- 2 Tbsp olive oil
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 green bell pepper sliced
- 4 scallions sliced (whites and greens separated)
- 3 garlic cloves minced
- 12 oz penne pasta
- 1 13.5 oz can unsweetened coconut milk
- 1 cup chicken broth
- ½ cup grated Parmesan cheese
- 1 tsp fresh thyme leaves
- 1 lime cut into wedges
Optional Add-ins:
- ½ Scotch bonnet pepper minced (for added heat)
- 2 Tbsp toasted coconut flakes for garnish
Instructions
- Toss sliced chicken with jerk seasoning and set aside.
- Heat oil in a deep skillet. Sear chicken 4–5 minutes until golden. Remove from pan.
- Sauté garlic, scallion whites, and peppers for 3–4 minutes.
- Pour in coconut milk and broth; bring to a light simmer.
- Stir in pasta, cover, and simmer for 10–12 minutes until tender.
- Return chicken to the pan. Stir in Parmesan and thyme until sauce is creamy.
- Finish with fresh lime juice and remaining scallions. Serve warm.
Notes
For a mild version, reduce jerk seasoning or skip the Scotch bonnet. Always slice the peppers thick to keep a crisp bite during simmering.