Rasta Pasta
I love how Rasta Pasta coats every piece of penne in this creamy Cajun sauce, with tender chicken and sweet bell peppers in every forkful. The Parmesan melts right into the heavy cream, making it so rich and silky, while the thyme adds this earthy warmth that keeps you twirling your fork for just one more bite. I make it for weeknight dinners, potlucks, summer cookouts, and casual gatherings because it's always a crowd-pleaser and easy to double. Leftovers stay fresh in the fridge for up to 4 days.
Equipment
Ingredients
- 12 ounces penne pasta
- 3 tablespoons cooking oil
- 1 pound chicken breast cut into cubes
- ½ cup sliced onion
- ½ red bell pepper thinly sliced
- ½ green bell pepper thinly sliced
- ½ yellow bell pepper thinly sliced
- 1 teaspoon garlic powder
- 1 cup heavy cream
- 2 teaspoons Cajun seasoning
- ½ teaspoon paprika
- ½ teaspoon red pepper flakes optional, for heat
- 1 teaspoon dried thyme or 4–5 fresh thyme sprigs
- 1 teaspoon salt adjust to taste
- 1 cup grated Parmesan cheese
- ½ cup reserved pasta water optional, for thinning the sauce
Instructions
- Boil a large pot of salted water. Cook penne until al dente. Drain and set aside, reserving ½ cup of pasta water.12 ounces penne pasta
- Heat oil in a large skillet over medium heat. Add cubed chicken and cook until golden and fully cooked. Remove and set aside.3 tablespoons cooking oil, 1 pound chicken breast
- In the same skillet, add onion, bell peppers, and garlic powder. Cook for 4–5 minutes until softened.½ cup sliced onion, ½ red bell pepper, ½ green bell pepper, ½ yellow bell pepper, 1 teaspoon garlic powder
- Lower the heat to medium-low. Return the chicken to the skillet. Stir in Cajun seasoning, paprika, thyme, heavy cream, red pepper flakes (if using), and salt. Simmer for 2–3 minutes.1 cup heavy cream, 2 teaspoons Cajun seasoning, ½ teaspoon paprika, ½ teaspoon red pepper flakes, 1 teaspoon dried thyme, 1 teaspoon salt
- Add cooked pasta to the sauce. Toss everything together. Stir in Parmesan cheese. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up.1 cup grated Parmesan cheese, ½ cup reserved pasta water
- Serve hot and garnish with extra Parmesan or fresh herbs if desired.
Notes
Here are a few important things I always keep in mind that make this Rasta Pasta turn out perfectly every time:
Don't skip reserving pasta water: That starchy water is the best way to adjust the sauce consistency without watering down the flavor, so always save at least half a cup before draining, whether you're using penne, fettuccine, or rigatoni.
Sear the chicken undisturbed: Let the chicken sit in the hot oil for a few minutes without stirring so it develops a golden crust that adds flavor to the whole dish. You can also add shrimp if you want extra protein.
Cook bell peppers until just tender: You want the peppers soft but not mushy, so 4 to 5 minutes is the sweet spot where they still have a slight bite.
Simmer the sauce gently: Keep the heat on medium-low once you add the cream, so it doesn't break or curdle, and let the spice bloom for 2 to 3 minutes before adding the pasta. You can swap the cream for coconut milk if you prefer a lighter consistency.
Add Parmesan off the heat if needed: If your sauce is too hot when you stir in the cheese, it can get grainy, so lower the heat or turn it off completely for the smoothest texture.
Store properly: Transfer the cooled pasta dish to airtight containers and chill for up to 4 days or freeze for up to 3 months. Thaw overnight in the fridge, and reheat in the microwave or in a skillet, adding a splash of milk, cream, broth, or pasta water to loosen up the sauce if needed.
Nutrition
Calories: 871kcalCarbohydrates: 74gProtein: 45gFat: 44gSaturated Fat: 19gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 162mgSodium: 1181mgPotassium: 874mgFiber: 4gSugar: 6gVitamin A: 2375IUVitamin C: 62mgCalcium: 303mgIron: 3mg
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