Introduction
Oh, friends, gather ’round the kitchen! Do you ever crave a meal that just screams sunshine, good vibes, and pure deliciousness? Something that’s a little bit exotic but oh-so-comforting? Well, get ready to have your taste buds transported because today, we’re diving headfirst into the most incredible Rasta Pasta. This dish is a vibrant explosion of flavor, a hug in a bowl, and honestly, it’s so easy, you’ll wonder why you haven’t made it a weekly staple already. It’s the kind of meal that brings everyone to the table with happy sighs and empty plates!
Why You’ll Love This Recipe
- Fast: Seriously, from start to finish, this is a weeknight-friendly dream.
- Easy: No fancy techniques needed here, just simple steps that deliver big flavor.
- Giftable: While you’ll want to eat it all yourself, this would be amazing to share (if you can resist!).
- Crowd-pleasing: From picky eaters to spice lovers, everyone adores this creamy, flavorful pasta.
Ingredients
Here’s what you’ll need to whip up this Caribbean-inspired delight:
- 2 lbs boneless, skinless chicken breasts: Cut these into bite-sized, 1-inch cubes. It makes them cook evenly and easy to eat!
- 3 tablespoons Caribbean jerk seasoning, divided: This is where the magic happens! Grab your favorite brand – the more authentic, the better.
- 3 tablespoons butter, divided: Unsalted is best so you can control the saltiness, but salted works in a pinch!
- 1 large red bell pepper: Sliced into strips for that pop of color and sweetness.
- 1 large green bell pepper: Also sliced. The two together are just beautiful!
- 1 large onion: Sliced. It adds a lovely savory depth.
- 3-5 garlic cloves: Minced. Because what’s good pasta without garlic?
- 1 ½ cups chicken broth: Plus a little extra just in case the sauce gets too thick.
- 1 cup heavy cream: This is for that luxurious, creamy texture we all adore.
- 1 ½ cups Monterey Jack cheese: Grated. It melts beautifully and adds a mild, creamy flavor.
- 16 ounces dried penne pasta: A classic choice that holds the sauce perfectly.
- Water, for boiling pasta: Don’t forget your pasta pot!
- ½ teaspoon red pepper flakes (optional): If you like a little kick, this is your moment.
- Fresh parsley, for garnish (optional): A little green makes everything look extra special.
How to Make It
Alright, let’s get cooking! This is going to be so fun:
- Season the Chicken: First things first, sprinkle 1 tablespoon of that glorious Caribbean jerk seasoning over your cubed chicken. Give it a good toss to make sure every piece gets coated.
- Sear the Chicken: Grab a nice big skillet and melt 1 tablespoon of butter over medium-high heat. Once it’s shimmering, carefully add the seasoned chicken. Cook it until it’s nicely browned on all sides and cooked through. I like to get a good sear on mine – it adds so much flavor! Once it’s done, scoop it out of the skillet and set it aside.
- Sauté the Veggies: Now, add the remaining 2 tablespoons of butter to the same skillet. Toss in your sliced red and green bell peppers and your sliced onion. Let them cook until they’re nice and tender, about 5 to 7 minutes. You want them softened, not mushy.
- Aromatic Boost: Stir in your minced garlic and the remaining 2 tablespoons of Caribbean jerk seasoning. Cook for just about 1 minute, stirring constantly, until you can smell that incredible fragrance. Be careful not to burn the garlic!
- Sauce Magic: Pour in the chicken broth and the heavy cream. Bring this lovely mixture to a gentle simmer. While it’s heating up, use your spoon to scrape up any delicious browned bits from the bottom of the skillet – that’s pure flavor gold!
- Cheese Please! Gradually stir in the grated Monterey Jack cheese. Keep stirring until it’s completely melted and the sauce is wonderfully smooth and creamy.
- Pasta Time: While your sauce is coming together, cook your penne pasta according to the package directions. You want it al dente – tender but with a slight bite. Drain it well.
- Bring It All Together: Return that beautifully cooked chicken to the skillet with the creamy sauce. If you’re using them, stir in the red pepper flakes now.
- Coat the Pasta: Add the drained penne pasta to the skillet. Toss everything gently to coat every single piece of pasta with that luscious sauce and the chicken. If it seems a little too thick for your liking, just add a splash more chicken broth to get it to your desired consistency.
- Garnish and Serve: A sprinkle of fresh parsley adds a lovely touch of color and freshness. Serve your Rasta Pasta immediately and prepare for happy dance-inducing compliments!
Substitutions & Additions
Feeling adventurous? Here are some ways to make this recipe your own:
- Chicken Alternatives: Shrimp or firm tofu would be fantastic here! Adjust cooking times accordingly.
- Veggies Galore: Feel free to add other vegetables like broccoli florets, snap peas, or even some corn.
- Spicier Kick: For more heat, add an extra pinch of red pepper flakes or a dash of your favorite hot sauce to the sauce.
- Cheesy Variations: Cheddar, Colby Jack, or a touch of Parmesan can also be used in place of or in addition to the Monterey Jack.
- A Little Lime: A squeeze of fresh lime juice at the end can brighten up all the flavors wonderfully.
Tips for Success
A few little tricks to ensure your Rasta Pasta is absolutely perfect every time:
- Don’t Overcook the Chicken: Make sure your chicken is cooked through but still juicy. Overcooking can make it tough.
- Sear in Batches: If your skillet isn’t big enough, cook the chicken in batches to ensure a good sear on all sides. Overcrowding the pan will steam the chicken instead of browning it.
- Prep Ahead: You can cube the chicken and slice the vegetables earlier in the day (or even the day before) to save time when you’re ready to cook. Store them separately in airtight containers.
- Sauce Consistency: The sauce thickens as it sits. Having that extra chicken broth on hand is key to adjusting it to your preference.
How to Store It
Leftovers are a good thing! Once cooled, store any leftover Rasta Pasta in an airtight container in the refrigerator. It should stay delicious for up to 3-4 days. To reheat, you can gently warm it on the stovetop over low heat, adding a splash of milk or broth to loosen the sauce. You can also microwave it, stirring halfway through.
FAQs
Got questions? We’ve got answers!
Q: How spicy is Rasta Pasta?
A: The spice level depends heavily on your Caribbean jerk seasoning. Some are mild, while others pack a punch. The red pepper flakes are optional, so you can easily control the heat to your preference.
Q: Can I make this ahead of time?
A: You can prep the ingredients (chop chicken and veggies) ahead of time. For the best texture, it’s ideal to cook and combine everything just before serving. The sauce can be made and stored separately, and then combined with freshly cooked pasta and reheated chicken.
Q: What kind of pasta is best?
A: Penne is a fantastic choice because the ridges and hollow center hold the creamy sauce beautifully. However, rotini, farfalle (bow-tie), or even rigatoni would also work wonderfully.
Q: Is this dairy-free?
A: No, this recipe contains dairy from the butter and heavy cream. You could experiment with dairy-free butter and full-fat coconut milk (though this might alter the flavor slightly) and dairy-free cheese alternatives if needed.
Rasta Pasta
Equipment
- Skillet Large skillet for searing chicken and sautéing vegetables.
- Pot For boiling pasta.
- Spoon
- Tongs
- Measuring Cups
- Measuring spoons
- Knife
- Cutting board
Ingredients
Main ingredients
- 2 lbs boneless, skinless chicken breasts Cut into bite-sized, 1-inch cubes.
- 3 tablespoons Caribbean jerk seasoning divided
- 3 tablespoons butter divided, unsalted preferred
- 1 large red bell pepper sliced into strips
- 1 large green bell pepper sliced
- 1 large onion sliced
- 3 garlic cloves minced
- 1.5 cups chicken broth plus extra if needed
- 1 cup heavy cream
- 1.5 cups Monterey Jack cheese grated
- 16 ounces dried penne pasta
- 0.5 teaspoon red pepper flakes optional
- fresh parsley for garnish, optional
- water for boiling pasta
Instructions
- Season the chicken: Sprinkle 1 tablespoon of Caribbean jerk seasoning over the cubed chicken and toss to coat.
- Sear the chicken: Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the seasoned chicken and cook until browned and cooked through. Remove chicken from skillet and set aside.
- Sauté the veggies: Add the remaining 2 tablespoons of butter to the same skillet. Add the sliced bell peppers and onion. Cook until tender, about 5-7 minutes.
- Aromatic boost: Stir in minced garlic and the remaining 2 tablespoons of jerk seasoning. Cook for 1 minute until fragrant, stirring constantly.
- Sauce magic: Pour in chicken broth and heavy cream. Bring to a gentle simmer, scraping up browned bits from the bottom of the skillet.
- Cheese please!: Gradually stir in grated Monterey Jack cheese until melted and the sauce is smooth and creamy.
- Pasta time: While the sauce simmers, cook penne pasta according to package directions until al dente. Drain well.
- Bring it all together: Return the cooked chicken to the skillet with the sauce. Stir in red pepper flakes if using.
- Coat the pasta: Add the drained penne to the skillet. Toss gently to coat the pasta and chicken with the sauce. Add more chicken broth if the sauce is too thick.
- Garnish and serve: Sprinkle with fresh parsley if desired. Serve immediately.