Rasta Pasta with Chicken

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–+ servings

plated rasta pasta on a grey plate with a green and white cloth behind it

Rasta Pasta with Chicken Creamy parmesan pasta with jerk-seasoned chicken and bell peppers. Change the seasoning, change the cheese, and it's a different dinner.

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

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Course: Dinner, Lunch, Side Dish

Cuisine: American Italian, Caribbean, Mediterranean

Keyword: comfort food, one-pot

Servings: 4

Calories: 635kcal

Author: Anne Lawton

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Rasta Pasta with Chicken

Equipment

large pot
heavy skillet

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Ingredients

▢ 8 oz uncooked pasta penne or cavatappi
▢ 1 lb cooked chicken shredded or chopped
▢ 2 tablespoons butter or olive oil
▢ 1 small onion minced
▢ 1 clove garlic minced
▢ 2 tablespoons all purpose flour
▢ 1 3/4 cups milk
▢ 3/4 cup grated parmesan cheese
▢ 2 cups diced bell peppers
▢ 1 to 2 teaspoons Jerk seasoning to taste

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Instructions

▢
Cook pasta according to package directions. Drain and set aside.
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Melt butter in a large skillet over medium heat. Add onion and garlic and cook for 1 minute.
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Whisk in flour and stir into a paste. Add diced bell peppers.
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Reduce heat to low. Gradually add milk, stirring constantly, until sauce thickens, about 5 to 7 minutes.
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Add parmesan and stir until melted. Add chicken and jerk seasoning. Stir to combine and taste for seasoning. Serve over pasta.

Nutrition

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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