Chicken Rasta Pasta Recipe
Rasta Pasta was created in 1985 by Chef Lorraine Washington at her Paradise Yard restaurant in Negril, Jamaica, when she whipped up a quick meal of homemade fettuccine, red sauce, and ackee for a group of hungry construction workers who noticed the long noodles looked like dreadlocks and the vibrant ingredients mirrored the Rastafarian flag. This iconic color palette isn’t just for presentation. The red, gold, and green are sacred Rastafari colors adopted from the Ethiopian flag, symbolizing the blood of martyrs, the natural wealth of Africa, and the fertile earth.
Originally, the dish was a strictly plant-based, salt-free meal that aligned with Ital, a Rastafari dietary philosophy centered on eating pure, whole foods from the earth to increase livity, or vital life energy. As the recipe traveled globally and ingredients like Jamaica’s national fruit, ackee, became harder to find, chefs began using a vibrant trio of red, yellow, and green bell peppers to preserve that essential color symbolism while adding a fresh, sweet crunch to the dish.
Over the years, it has been one of the most requested recipes, with chicken later becoming part of the versions many people first enjoyed at chain restaurants.
For this Chicken Rasta Pasta, I use tender jerk-seasoned chicken, colorful bell peppers, penne pasta, and a rich, creamy sauce. As the chicken cooks, I want those beautiful caramelized browned bits building up at the bottom of the pan. The kitchen should have the lovely aroma of allspice, thyme, and Scotch bonnet, while the cooked peppers and onion, with that kiss of smoked paprika, add even more life to the dish.
Shopping Made Easy
• Chicken breast is readily available at most grocery stores, while Caribbean markets are a good place to find Jamaican jerk marinade.
• Look for firm red, green, and yellow bell peppers with bright, vibrant color.
• Penne pasta is widely available and works well with the creamy sauce.
• Herb and garlic cream cheese is usually found with the other cream cheese varieties in the dairy section.
• Jamaican jerk marinade can usually be found in the international aisle of larger grocery stores or at Caribbean markets.
Cooking Notes from the Kitchen
• Let the chicken rest in the jerk marinade for at least 20 minutes, so it has time to absorb those flavors.
• There is no need to add extra oil when cooking the chicken because the marinade already contains olive oil.
• I like to see a rich layer of caramelized browned bits develop at the bottom of the pan. Those bits become an important part of the flavor of the finished sauce.
• The aroma of allspice, thyme, and Scotch bonnet from the jerk chicken should fill the kitchen as the chicken cooks.
• The combination of red, green, and yellow bell peppers gives the dish its beautiful color while adding fresh sweetness and crunch.
• Scrape the bottom of the pan when adding the cream so you lift those flavorful jerk chicken bits into the sauce.
• Watch the video where I discuss why I prefer herb and garlic cream cheese over other cheese options for this recipe.
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Chicken Rasta Pasta Recipe
Ingredients
- 1 1/2 lb chicken breast cubed
- 2 tablespoons Jamaican jerk marinade
- 2 tablespoons olive oil
- 1 teaspoon salt divided
- 3/4 lb penne pasta cooked in salted water
- 1 1/2 tablespoons butter
- 1 medium onion sliced
- 1 medium red bell pepper sliced
- 1 medium green bell pepper sliced
- 1 medium yellow bell pepper sliced
- 3/4 teaspoon black pepper
- 3/4 teaspoon smoked paprika
- 1 1/4 cups heavy cream
- 1 1/2 tablespoons herb and garlic cream cheese
- 1 1/2 tablespoons grated Parmesan
Instructions
- To make this recipe, start by grabbing your cubed skinless, boneless chicken breast or thighs and placing them in a bowl. Toss the meat thoroughly with two tablespoons of olive oil, 1/2 of the salt, and your favorite jerk marinade, then let it rest to absorb the flavors for at least 20 minutes. For another layer of flavor, try my Honey Jerk Marinade.
- While the chicken marinates, bring a separate pot of water to a boil and cook your penne pasta according to the package directions before draining it.
- Next, place a saucepan over medium heat and add the marinated chicken directly to it. You will not need any extra oil since it is already in the marinade.
- Cook the chicken pieces until you get a rich layer of caramelized browned bits building up at the bottom of the pan and the meat is fully cooked through, then remove the jerk chicken and set it aside. The kitchen should have the lovely aroma of allspice, thyme, and Scotch bonnet.
- In that same pan, add the butter and let it melt down to create a rich base for your sauce.
- Toss in the sliced onions with your red, green, and yellow bell peppers, stirring them well to let them soften. Season the vegetables with the black pepper, smoked paprika for a touch of smokiness, and the remaining salt. The combination of the cooked peppers and onion with the kiss of smoked paprika adds sensory life to your kitchen. Cook for 3 minutes on a medium-low flame.
- Pour in the heavy cream (traditionally coconut milk would be used) and turn up the heat slightly to bring the mixture up to a boil. As it heats, make sure to scrape the bottom of the pan to lift all of those delicious stuck-on jerk chicken flavors. Once the sauce starts boiling, stir in a spoonful of herb and garlic cream cheese. Watch the video below as I discuss why I prefer this over any other cheese.
- Finally, add the cooked, drained pasta and the seared jerk chicken back into the pan, tossing everything thoroughly to combine all the ingredients. Finish the dish by stirring in the Parmesan cheese right at the end before serving. Serve hot.
- Have you had or made Rasta Pasta before? Did you know the origins of the dish and that chicken and shrimp were later added? Leave me a comment below, and if you have any questions about this Chicken Rasta Pasta, drop me a line in The Village, which is our FREE members-only community.
