1-Pot Rasta Pasta Recipe
Prep Time:
35 minutes
Cook Time:
15 minutes
Servings:
4 Servings
Ingredients
  • 1 pound chicken breast, cut into 1-inch pieces
  • ¼ cup olive oil
  • Juice from 1 lime
  • Juice from ½ orange
  • 3 cloves garlic, minced
  • 3 Scotch bonnet or habanero peppers, sliced
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon thyme
  • 1 teaspoon onion powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon allspice
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground clove
  • ½ teaspoon salt, plus more to taste
  • ½ teaspoon pepper
  • 3 tablespoons butter
  • ½ red bell pepper, sliced
  • ½ yellow bell pepper, sliced
  • ½ orange bell pepper, sliced
  • 4 cups chicken broth, vegetable broth, or water
  • 2 cups rotini, or similarly-sized pasta
  • ½ cup heavy whipping cream
  • 4 ounces cream cheese
  • ¼ cup freshly grated Parmesan cheese
Directions
  1. In a bowl, combine chicken, olive oil, lime and orange juice, garlic, Scotch bonnet peppers, and spices. Mix together until the chicken is completely coated, then store in the refrigerator to marinate for 30 minutes, or up to 8 hours.
  2. When ready to cook, add chicken to a deep skillet or pot. Cook the chicken until browned on each side, about 5 minutes. Remove from the skillet.
  3. Melt the butter in the skillet, then add the bell peppers. Sautée until soft, then add the stock, and bring to a boil.
  4. Add the rotini, and stir to avoid sticking. Cook until al dente, about 9 to 10 minutes.
  5. Add the heavy cream and cream cheese, and simmer until thickened. Add the Parmesan, and stir to melt, then add the chicken back into the pot. Stir to combine.
  6. Season to taste, and serve immediately.