Rasta Pasta Recipe With Heavy Cream

This pasta is perfect for the night that you're craving a little bit of everything. It's spicy, it's creamy, there's veggies, there's chicken, there's CHEESE... there's basically no flavor or texture that this dish doesn't have. It's rare to find a pasta dish with a good level of spice, and the jerk seasoning in this recipe does just that. On a hectic weeknight, it's great having this fun and easy pasta in our back pocket.

Craving more spicy food? You gotta try our Nashville Hot Chicken—it'll make you sweat. 😉

Yields: 4 servings

Prep Time: 0 hours 10 mins

Total Time: 0 hours 40 mins

1 lb.

penne pasta

boneless skinless chicken breasts (about 1 1/2 lb.)

2 tbsp.

jerk seasoning, divided

Kosher salt

2 tbsp.

extra-virgin olive oil, divided

green bell pepper, sliced

red bell pepper, sliced

orange bell pepper, sliced

1/3 c.

sliced green onions, plus more for garnish

cloves garlic, minced

1/2 c.

low-sodium chicken broth

3/4 c.

heavy cream

1/2 c.

freshly grated Parmesan, plus more for garnish

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Cook pasta according to package instructions to al dente. Drain and set aside. Season chicken breasts all over with 1 tablespoon jerk seasoning and salt. In a large skillet over medium heat, heat 1 tablespoon oil. Cook chicken until golden and no longer pink, 8 minutes per side. Remove from pan and set aside to rest.
Add remaining oil and cook peppers until mostly tender, 3 to 4 minutes. Add green onions and garlic and cook until fragrant, 1 minute. Season with remaining jerk seasoning.
Add chicken broth and heavy cream and let simmer until thickened, 5 minutes. Slice chicken. Add Parmesan and stir until melted, then add pasta and chicken and toss until completely combined.
Garnish with green onions and more Parmesan and serve.

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Lena Abraham Senior Food Editor Lena Abraham is the Senior Food Editor at Delish, where she develops and styles recipes for video and photo, and also stays on top of current food trends.

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