Jamaican Chicken Rasta Pasta
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Jamaican Grilled Chicken Rasta Pasta Recipe – A vibrant Jamaican-style chicken pasta recipe with a creamy cheese base and lots of spice! Cheesy Grilled Chicken Rasta Pasta, a spicy comforting pasta dish with island appeal!
Rasta Pasta Recipe
My family and I have been fortunate enough to take two vacations this year.
The kids went on their first cruise through the Caribbean this spring, and we just returned home from a trip to Hawaii to celebrate my parents’ 60th wedding anniversary!
Along with family time, playing in the sand, and some thrill-seeking adventures, the food is what I really enjoy on vacations like this.
Tropical flavors from the South Pacific and the Caribbean have been on my mind for months now, and I just can’t seem to get enough of them!
Today’s Grilled Chicken Rasta Pasta recipe is a nod to the melting-pot of seasoning you find in the Caribbean islands.
It’s comfort food with a punch wow-factor! It’s a dazzling summertime meal like this that makes the most of grill season, summer produce, and creamy dreamy Borden® Cheese.
Cheesy Pasta Recipe
The spices on the chicken mix with the sauce and create a lovely Caribbean island taste. Yet it’s the cheese that really makes this Grilled Chicken Rasta Pasta amazing!
Borden® Cheese transforms all our favorite recipes into something truly memorable, because with Borden® Cheese, love is always an ingredient.
I used Borden® Four Cheese Mexican Shreds with Cheddar, Monterey Jack, Asadero, and Queso Blanco cheeses. The combination of these fabulous cheeses creates a rich nutty base that accentuates the spices in the sauce, as well as the grilled smoky flavor of the chicken, onions, and peppers.
Plus, Borden® Cheese Shreds melt so well, I don’t need to spend time grating cheese myself.
If you’re needing a dose of island comfort food, give our Grilled Chicken Rasta Pasta a try.
The rich cheesy goodness and punch of island spice will have you humming reggae tunes all evening!
What Are The Ingredients For Rasta Pasta?
For the Chicken:
- Boneless Skinless Chicken
- Curry Powder
- Sea Salt
- Ground Allspice – clove or nutmeg
- Dried Thyme
- Garlic Powder
- Large Red Bell Pepper – or green bell peppers, seeded and cut into long strips
- Red Onion – or yellow onion, peeled and cut into wedges
For the Pasta:
- Rolled Bucatini Pasta – or penne pasta would work as well
- Trimmed Green Beans
- Butter
- Garlic Cloves – minced, or garlic powder
- Habanero Pepper – or scotch bonnet peppers, seeded and minced (or serrano peppers would work as well)
- Heavy Cream
- Powdered Chicken Bouillon – or chicken base
- Borden Four Cheese Mexican Shreds
- Reserved Pasta Water
How To Make Jamaican Rasta Pasta Recipe
- Preheat the grill (or a grill pan) to medium heat. Mix the curry powder, salt, allspice, thyme, and garlic powder together in a small bowl. Rub the spice blend over the chicken, covering all sides.
- Once the grill is hot, grill the chicken for 5 minutes per side. Lay the onion wedges and peppers carefully across the grates and grill for 2 minutes per side.
- Meanwhile, fill a large skillet with water (or a large pot) and place it on the stovetop over high heat/medium-high heat. Once boiling, add 1 tablespoon salt and the pasta. Stir to separate the pasta, then cook according to package instructions, usually 6-8 minutes to al dente.
- When the pasta only has 1 minute left to cook, add in the green beans to blanche for the last minute. Drain the pasta and beans, reserving 1 1/2 cups salty pasta water. Rinse the pasta and beans in cold water and shake well.
- Once the chicken has cooled for at least 5 minutes, slice the chicken into strips. Then cut the chicken strips in smaller bite-size pieces. Cut the grilled pepper strips in half to create shorter segments.
- Place the butter, minced garlic, and habanero in the large sauté pan. Sauté over medium heat for 1-2 minutes.
- Then add the heavy cream, chicken bouillon, pasta, green beans, 1 cup reserved pasta water, and Borden® Cheese Shreds.
- Stir to coat and melt the cheese. Mix in the grilled chicken, onions, and peppers. Continue to stir until the liquid and cheese form a creamy sauce.
- Stir in the remaining pasta water reserve if the sauce is too thick. Serve warm.
Get the Full (Printable) Jamaica Rasta Pasta Recipe Below. Enjoy!
Frequently Asked Questions
How long does this recipe last?
If stored in an airtight container in the fridge this pasta recipe can last for 3 to 5 days. When you want to reheat it, you can warm up the pasta on the stovetop over medium heat, or in the microwave for 1-2 minutes.
What if I don’t like spicy food?
If you are sensitive to spice, you can omit the habanero pepper, or just use half of it. Most of the heat is found in the seeds, so be sure to remove them before adding the pepper.
Do I have to use raw chicken breast?
No, you can use leftover chicken, or a rotisserie chicken as well. Add the seasonings for the chicken to the pan with the rest of the ingredients. Then stir in the cooked chicken at the end and warm for 1-2 minutes.
How To Make Vegetarian Rasta Pasta?
You can swap the chicken for extra-firm tofu in this recipe, or omit the chicken altogether, and add the spices directly to the pasta. Then be sure to use vegetable bouillon rather than chicken bouillon.
Can I use milk as a heavy cream alternative?
Yes, you can. You can substitute the heavy cream for low-fat milk, coconut milk, or even almond milk if you are looking for a dairy-free option!
What Are Some Suggestions Items For A Garnish?
You can sprinkle some parmesan cheese on top, some green onions, parsley, or even some extra spice – like cayenne pepper.
What Goes with Rasta Pasta?
Serve this zesty pasta recipe as a main dish or side dish with Sweet Fried Plantains, Caribbean Coleslaw, Island Shrimp Burgers, Jerk Chicken, Jamaican Spiced Lamb Chops, Grilled Summer Vegetables, Copycat Caribbean Way Smoothies, and Spiced Rum Cake.
Wash is down with Drunken Monkey, Stormy Donkey, Goombay Smash, Killer Bee, or Bahamian Blaster Cocktails.
Other Great Pasta Dishes
- Greek Lasagna Pastitsio Recipe
- Cheesy Chicken Spaghetti with Rotel (Rotel Casserole) Recipe
- Skinny Pasta Primavera Recipe
- One-Pot Chicken Pasta with Light Basil Cream Sauce
- Shrimp Scampi Greek Pasta
- The Best Italian Pasta Salad Recipe
- Pesto Chicken Baked Tortellini
- No-Boil Chicken Parmesan Pasta Recipe
- Spinach Artichoke Pasta Recipe
- Cilantro Lime Shrimp Pasta Recipe
- Chicken Piccata Pasta Recipe
P.S. You can find Borden® Cheese Shreds at major grocery stores from coast to coast. Also, find Borden® on Facebook and Instagram!
Disclosure: This post is sponsored by Borden® Cheese. All opinions are our own.
Jamaican Chicken Rasta Pasta Recipe
Ingredients
For the Chicken:
- 1 1/2 pounds boneless skinless chicken
- 1 1/4 teaspoons curry powder
- 1 1/4 teaspoons sea salt
- 1/2 teaspoon ground allspice
- 1/2 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- 1 large red bell pepper seeded and cut into long strips
- 1/2 red onion peeled and cut into wedges
For the Pasta:
- 1 pound rolled bucatini pasta or penne
- 8 ounces green beans trimmed
- 1 tablespoon butter
- 3 cloves garlic minced
- 1 habanero pepper seeded and minced (or 1-2 serrano peppers)
- 1/3 cup heavy cream
- 2 teaspoons powdered chicken boullion
- 2 cups Borden Four Cheese Mexican Shreds
- 1 1/2 cups reserved pasta water
Instructions
- Preheat the grill (or a grill pan) to medium heat. Mix the curry powder, salt, allspice, thyme, and garlic powder together in a small bowl. Rub the spice blend over the chicken, covering all sides. Once the grill is hot, grill the chicken for 5 minutes per side. Lay the onion wedges and peppers carefully across the grates and grill 2 minutes per side.
- Meanwhile, fill a large deep sauté pan with water and place on the stovetop over high heat. Once boiling, add 1 tablespoon salt and the pasta. Stir to separate the pasta, then cook according to package instructions, usually 6-8 minutes to al dente. When the pasta only has 1 minute left to cook, add in the green beans to blanche for the last minute. Drain the pasta and beans, reserving 1 1/2 cups salty pasta water. Rinse the pasta and beans in cold water and shake well.
- Once the chicken has cooled for at least 5 minutes, slice into strips. Then cut the chicken strips in smaller bite size pieces. Cut the grilled pepper strips in half to create shorter segments.
- Place the butter, minced garlic, and habanero in the large sauté pan. Sauté over medium heat for 1-2 minutes. Then add the heavy cream, chicken bouillon, pasta, green beans, 1 cup reserved pasta water, and Borden®Cheese Shreds. Stir to coat and melt the cheese. Mix in the grilled chicken, onions, and peppers. Continue to stir until the liquid and cheese form a creamy sauce. Stir in the remaining pasta water if the sauce is too thick. Serve warm.
Video
Notes
Nutrition
Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!
Disclosure: This post is sponsored by Borden® Cheese. All opinions are our own.
Those Habanero peppers are five alarm ⚠️
This was delicious! We added some sauteed zucchini with the peppers and loved it. The flavors are perfect!
This is amazing! Love this pasta recipe and so does my family! Thank you!
The chicken seasoning is amazing , the flavors mesh well and my family loved it.
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This looks really good! I can’t wait to try it.