Rasta Pasta Recipe

Cook the pasta

Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente (about 9–11 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Prepare the chicken

While pasta cooks, pat chicken dry and season both sides with 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp allspice. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook 5–7 minutes per side (depending on thickness) until golden and internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips.

Blanch the broccoli

During the last 2 minutes of the pasta cooking time, add the broccoli florets to the boiling pasta water to blanch. Drain broccoli with the pasta and keep together so they stay warm.

In the same large skillet used for chicken, add the remaining 1 tbsp olive oil and set heat to medium. Add sliced mushrooms and a pinch of salt; sauté 4–5 minutes until browned and their liquid evaporates. Add minced garlic and sauté 30 seconds until fragrant. Stir in sliced roasted red peppers and red pepper flakes (1 tsp), cook 1 minute to warm through. Add spinach in batches, stirring until wilted (1–2 minutes). Season vegetables with remaining 1/2 tsp salt and 1/2 tsp black pepper. Transfer vegetables to a plate and keep warm.

Wipe out the skillet if needed and melt 3 tbsp butter over medium heat. Sprinkle 2 tbsp flour over the melted butter and whisk continuously for 1–2 minutes to cook the roux but not brown it.

Slowly whisk in 1 cup chicken stock, scraping up any browned bits from the pan, until smooth. Then whisk in 1 cup heavy cream. Bring the mixture to a gentle simmer, whisking frequently so it thickens slightly (about 3–4 minutes).

Reduce heat to low and whisk in 1 cup grated Parmesan and 2 oz softened cream cheese until fully incorporated and the sauce is smooth. Taste and adjust seasoning: add remaining 1/2 tsp allspice if you like more warmth, and more red pepper flakes to increase heat. If the sauce is too thick, add up to 1/2 cup reserved pasta water, 1 tbsp at a time, until it reaches a creamy sauce consistency.

Add drained pasta and blanched broccoli back into the skillet with the sauce. Toss gently to coat, using reserved pasta water as needed to loosen the sauce so it evenly coats the spaghetti (2–3 minutes).

Return sautéed vegetables (mushrooms, roasted peppers, spinach) and sliced grilled chicken to the pan. Toss gently to combine and warm everything through (1–2 minutes). Stir in 1 tbsp lemon juice and 2 tbsp chopped parsley. Taste and adjust salt, pepper, and red pepper flakes.

Divide among 4 warm bowls, garnish with extra grated Parmesan and optional 1/2 tsp red pepper flakes per serving if desired. Serve immediately.