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Rasta Pasta With Spicy Chicken Recipe

Rasta Pasta with Spicy Chicken: A Flavorful Fusion Recipe

Rasta Pasta with Spicy Chicken is the perfect blend of creamy, spicy, and savory flavors inspired by Caribbean cuisine. The combination of tender chicken, vibrant bell peppers, and a rich coconut milk sauce over penne pasta creates a comforting yet exotic dish. The subtle heat from the seasoning is balanced beautifully by the creamy coconut milk, while the parmesan cheese adds a touch of richness. Whether you’re looking for a weeknight dinner or something special to serve at gatherings, this dish is sure to impress.

Let’s dive into this mouthwatering recipe for Rasta Pasta with Spicy Chicken!


Ingredients

  • 8 ounces penne pasta
  • 2 chicken breasts, diced
  • 2 tablespoons seasoning (your choice of jerk seasoning, cajun, or any spicy mix)
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 cup coconut milk (full-fat coconut milk is preferred for creaminess)
  • 1/2 cup grated parmesan cheese
  • 1/4 cup chopped fresh parsley
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Instructions

1. Cook the Pasta

Start by cooking the penne pasta according to the package instructions until it reaches an al dente texture. Once cooked, drain the pasta and set it aside. Al dente pasta is ideal as it holds its texture better when mixed with the sauce.

2. Season and Cook the Chicken

In a bowl, toss the diced chicken breasts with 2 tablespoons of seasoning until the chicken is evenly coated. For an authentic Caribbean flavor, jerk seasoning works wonderfully, but you can also opt for cajun seasoning if you prefer a milder kick.

Next, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the seasoned chicken to the skillet. Cook for about 5-7 minutes, turning occasionally, until the chicken is browned and thoroughly cooked. Remove the chicken from the skillet and set it aside on a plate.

3. Cook the Vegetables

In the same skillet, add the diced red and green bell peppers, onion, and minced garlic. Cook the vegetables for about 5 minutes, stirring occasionally, until they soften and the onions turn translucent. The bell peppers will add a beautiful pop of color to the dish, along with their natural sweetness.

4. Make the Coconut Sauce

Once the vegetables are tender, pour in 1 cup of coconut milk. Stir the mixture, allowing the coconut milk to blend with the vegetables. The coconut milk brings a rich, creamy texture and a subtle tropical flavor to the pasta.

Bring the mixture to a gentle simmer and let it cook for 5-7 minutes. This allows the flavors to meld together and the sauce to thicken slightly.

5. Combine the Pasta and Chicken

Add the cooked pasta back into the skillet with the coconut sauce and vegetables. Toss everything together, ensuring the pasta is well-coated with the sauce. Return the cooked chicken to the skillet and mix it in with the pasta.

6. Add Parmesan Cheese

Once everything is combined, sprinkle 1/2 cup of grated parmesan cheese over the pasta and chicken. Cover the skillet for about 1-2 minutes to allow the cheese to melt into the dish, adding a rich, savory element that perfectly complements the spiciness.

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7. Garnish and Serve

Remove the skillet from the heat and garnish the dish with freshly chopped parsley for a burst of freshness. Taste the pasta and adjust the seasoning with salt and pepper if needed.

Serve the Rasta Pasta with Spicy Chicken hot, and enjoy every creamy, spicy, and flavorful bite!


Tips for Making the Perfect Rasta Pasta

  • Choosing the Right Pasta: Penne is ideal for this dish as its tube-like shape holds onto the creamy sauce, but feel free to experiment with other types like rotini or rigatoni.
  • Spice Level: Adjust the spice according to your preference. If you like it extra spicy, add a bit more jerk seasoning or even a dash of cayenne pepper.
  • Vegetable Variations: While bell peppers and onions are a classic choice, you can switch things up by adding other vegetables like zucchini or spinach for extra nutrients.
  • Coconut Milk: Use full-fat coconut milk for a creamier sauce. Light coconut milk will work, but the sauce might be less rich.
  • Cheese Alternatives: If you’re not a fan of parmesan, you can substitute it with mozzarella or even a sharp cheddar for a different flavor profile.

FAQs

1. Can I make this dish ahead of time?

Yes! Rasta Pasta with Spicy Chicken can be made ahead of time. Simply store it in an airtight container in the fridge for up to 3 days. Reheat it on the stove over medium heat, adding a splash of coconut milk or water to loosen the sauce if it thickens too much.

2. Can I substitute the chicken?

Absolutely. If you prefer, you can use shrimp, tofu, or even beef strips in place of the chicken. Each will bring its own unique flavor to the dish.

3. Can I make this dish dairy-free?

To make this dish dairy-free, simply omit the parmesan cheese or use a plant-based cheese alternative. The coconut milk already adds a creamy texture, so the dish will still be rich and flavorful.

4. Is there a gluten-free version?

Yes, you can easily make this dish gluten-free by using gluten-free pasta. Be sure to follow the cooking instructions on the package as gluten-free pasta tends to have a slightly different cooking time.

5. How spicy is this dish?

The level of spiciness depends on the type of seasoning you use. If you use jerk seasoning, it will have a bit of heat, but you can adjust the amount to suit your taste. For a milder option, reduce the seasoning or choose a less spicy mix like cajun.

6. Can I freeze Rasta Pasta?

While it’s best enjoyed fresh, you can freeze Rasta Pasta if necessary. Store it in a freezer-safe container for up to 2 months. When ready to eat, thaw it in the fridge overnight and reheat on the stove, adding a little coconut milk to refresh the sauce.


Enjoy your flavorful journey with this Rasta Pasta with Spicy Chicken! It’s a dish that will spice up your weeknight dinners and wow your guests at any gathering.