Footprints Rasta Pasta Recipe

I just finished making a big pot of this Footprints Rasta Pasta Recipe, and my kitchen is filled with the most amazing spicy and creamy aroma.

This dish is my personal tribute to the life-changing pasta I first had at Footprints in Brooklyn. I knew I had to recreate that magic at home, and after a few tries, I’ve perfected a version that’s become a staple in my house.

It’s comforting, packed with bold Caribbean flavor, and surprisingly easy to pull together on a weeknight. I’m so excited to share this with you.

Ingredients

To get that authentic, creamy, and spicy flavor, the right ingredients are key. Here’s what you’ll need to bring this dish to life.

• 3 boneless, skinless chicken breasts (about 1 lb) – You can also use chicken thighs if you prefer darker meat.
• 2 tsp jerk seasoning – The heat level of jerk seasoning varies by brand. I recommend starting with a mild version and adding more to taste if you like it spicy.
• 2 cups penne pasta – The ridges and tubes of penne are perfect for catching all of the creamy sauce.
• 1 tbsp olive oil – Used for sautéing the aromatics and keeping things from sticking.
• 1 stalk green onion, chopped – This adds a mild, fresh onion flavor that’s less overpowering than regular onion.
• 1 large garlic clove, minced – Always use fresh garlic for the best, most potent flavor.
• 1 pack Knorr Parma Rosa Sauce Mix – This is my secret shortcut for a flawless, creamy tomato sauce base.
• 2 cups grated cheese – A mix of mozzarella and sharp cheddar gives you both meltiness and a sharp, cheesy flavor. Grating your own cheese from a block ensures a smoother melt.
• 2 bell peppers (1 red, 1 green), sliced – These provide the signature “Rasta” colors and a sweet crunch. You can add a yellow one too for more color.
• 1 ½ to 2 cups milk – Whole milk will result in the creamiest sauce, but you can use 2% as well.

Note: This recipe yields about 4 servings.

Variations

This recipe is incredibly versatile, so feel free to make it your own based on what you have on hand or your dietary preferences.

• Seafood Rasta Pasta: Swap the chicken for one pound of large shrimp or even lobster tail meat. Season the seafood with jerk seasoning and sauté just until cooked through before adding it to the sauce.
• Vegetarian Style: Skip the meat entirely and bulk up the dish with more vegetables. Sautéed mushrooms, zucchini, or steamed broccoli are all fantastic additions.
• Creamy Coconut Base: For a different Caribbean twist, substitute one cup of the milk with one cup of full-fat coconut milk. This adds a subtle sweetness and even more richness.
• Homemade Sauce: If you can’t find the Knorr Parma Rosa mix, you can make your own base. Use one cup of your favorite jarred Alfredo sauce mixed with three tablespoons of tomato paste.

Cooking Time

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Equipment You Need

• Large Pot: For boiling the pasta perfectly al dente.
• Large Skillet or Sauté Pan: This will be used to cook the chicken and build your creamy, flavorful sauce.
• Baking Dish: To bake the chicken until it’s tender and juicy.
• Whisk: Essential for ensuring the sauce mix and cheese dissolve smoothly into the milk without lumps.
• Colander: For draining your pasta once it’s finished cooking.

How to Make Footprints Rasta Pasta Recipe?

This recipe comes together in a few distinct steps, but the process is simple and rewarding. By preparing the components separately and then bringing them all together, you ensure every element is cooked perfectly. The result is a harmonious dish where the spicy chicken, crisp peppers, and creamy sauce all shine.

Bake the Chicken

Start by preparing your chicken. Preheat your oven to 350°F (175°C). Season the chicken breasts generously on all sides with the jerk seasoning. Place them in a greased baking dish, cover it with foil, and bake for about 35 minutes. After that, remove the foil, drain off any liquid, and return the chicken to the oven uncovered for another 20 minutes, or until it’s fully cooked and lightly golden. Let it rest for a few minutes before slicing or shredding it.

Cook the Pasta and Peppers

While the chicken is baking, you can get the other components ready. Bring a large pot of salted water to a boil and cook the penne pasta according to the package directions until it’s al dente. Drain the pasta and set it aside. For the peppers, you can either sauté them with the aromatics or roast them for a sweeter flavor. To roast, toss the sliced peppers with a little olive oil, salt, and pepper, and bake at 350°F for about 15 minutes until just tender.

Create the Creamy Jerk Sauce

Now for the heart of the dish. In a large skillet over medium heat, heat the olive oil. Sauté the chopped green onion and minced garlic for about a minute until fragrant. Stir in the jerk seasoning and cook for another minute to bloom the spices. Slowly pour in the milk, whisking continuously. Gradually whisk in the Parma Rosa sauce mix until it’s fully dissolved. Bring the sauce to a gentle simmer, then reduce the heat and stir in the grated cheese until you have a smooth, creamy sauce.

Combine and Serve

It’s time to bring it all together. Add the cooked pasta, sliced chicken, and bell peppers to the skillet with the sauce. Stir everything gently until the pasta and chicken are completely coated. If the sauce seems too thick, you can add an extra splash of milk to reach your desired consistency. Let it all heat through for a minute or two, then remove from the heat and serve immediately.

Additional Tips for Making this Recipe Better

After making this dish more times than I can count, I’ve learned a few things that help make it absolutely foolproof and even more delicious.

• I always marinate the chicken in the jerk seasoning for at least an hour, or even overnight if I have the time. This allows the flavor to penetrate deep into the meat, making it much more flavorful than just seasoning it before cooking.
• Don’t forget to salt your pasta water! This is the only chance you get to season the pasta itself, and it makes a huge difference in the overall flavor of the final dish.
• When making the sauce, I add the cheese in small handfuls and let each one melt completely before adding the next. This helps prevent the cheese from clumping and ensures the sauce is silky smooth.
• To keep the sauce from getting too thick upon reheating, I always save a little bit of the starchy pasta water. When I warm up leftovers, a splash of this water helps bring the sauce back to its original creamy consistency.

How to Serve Footprints Rasta Pasta Recipe?

This Rasta Pasta is a complete meal on its own, but its presentation can make it feel extra special. Serve it hot in shallow pasta bowls, garnished with a sprinkle of freshly chopped parsley or more green onion for a pop of color.

For an extra touch of richness, you can offer a side of grated Parmesan cheese at the table. If you want to add a side dish, a simple green salad with a light vinaigrette or some garlic bread for soaking up the extra sauce would be perfect.

Nutritional Information

Here is an approximate nutritional breakdown for a single serving of this recipe.

• Calories: 739 kcal
• Protein: 45g
• Carbohydrates: 60g
• Fat: 35g

Make Ahead and Storage

This dish is great for meal prep and stores well, making it a convenient option for busy weeks.

Make Ahead: You can bake and shred the chicken up to two days in advance. The sauce can also be made a day ahead and stored in an airtight container in the fridge. When you’re ready to eat, simply cook the pasta and reheat the sauce and chicken together before combining.

Storing: Allow any leftovers to cool completely before transferring them to an airtight container. The pasta will keep in the refrigerator for up to 3 days.

Reheating: The best way to reheat Rasta Pasta is in a skillet over low heat. Add a splash of milk or water to loosen the sauce, which will thicken as it cools. Stir gently until it’s heated through.

Why You’ll Love This Recipe?

There are so many reasons to fall in love with this vibrant and satisfying pasta dish.

• Bold, Unforgettable Flavor: The combination of spicy jerk seasoning, a creamy and cheesy tomato sauce, and fresh bell peppers creates a truly unique flavor profile that is both comforting and exciting.
• Restaurant-Quality at Home: This recipe allows you to recreate a popular and beloved restaurant dish right in your own kitchen. It’s impressive enough for guests but simple enough for a weeknight dinner.
• Completely Customizable: You can easily adjust the spice level, swap the protein, or add extra vegetables to tailor the dish to your exact preferences. It’s a versatile base for your culinary creativity.
• A Perfect One-Pan Meal: While the pasta and chicken are cooked separately, everything comes together in one pan at the end, making for a rich, cohesive dish and an easier cleanup process.