Grilled Chicken Rasta Pasta Recipe
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5 from 3 votes

Grilled Chicken Rasta Pasta

Grilled Chicken Rasta Pasta Recipe - A vibrant Jamaican style chicken pasta recipe with a creamy cheese base and lots of spice!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: Jamaican
Servings: 8
Calories: 475kcal
Author: Sommer Collier


For the Chicken:

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


  • 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.



If you are sensitive to spice, start with half of a habanero pepper.


Serving: 8ounces | Calories: 475kcal | Carbohydrates: 47g | Protein: 33g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 98mg | Sodium: 801mg | Potassium: 582mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1075IU | Vitamin C: 26.2mg | Calcium: 224mg | Iron: 1.7mg