Chicken Rasta Pasta
Chef Brian gives Alfredo a Caribbean spin with jerk-seasoned chicken, penne, Parmesan, habanero and warm island spices. Grilled peppers and onions with a hit of lime bring brightness to this bold mashup.Caribbean spices, creating something entirely unexpected—and utterly crave-worthy. Al dente penne is enveloped in a creamy Jamaican Alfredo sauce infused with peppers, warm allspice, and jerk seasoning that builds complexity with every bite. Grilled chicken joins a medley of charred peppers and sweet caramelized onions, adding texture and depth. This isn't your grandmother's alfredo—it's a vibrant celebration of spice, smoke, and soul. Island flavors. Restaurant quality. Ready for your table.
Nutritional facts
Protein
49g
Carbs
52g
Calories
900kcal
Fat
55g
Ingredients
Chicken Thigh, Heavy Cream, Penne, Onion, Parmesan Cheese, Red Bell Pepper, Green Onion, Yellow Bell Pepper, Canola Oil, Green Bell Pepper, Butter, Garlic, Kosher Salt, Habanero Peppers, Canola and Olive Oil Blend, Extra Virgin Olive Oil, Lime Juice, Italian Parsley, Soy Sauce, Black Pepper, Thyme, Allspice, Brown Sugar, Garlic Powder, White Vinegar, Sweet Paprika, Thyme, Cinnamon, Nutmeg
Contains milk, wheat, cereals containing gluten, soybeans.
Reviews
4.3
Based on 17 reviews
Delicious
Sandra · 09/22/26
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About Brian Jupiter
Born and raised in New Orleans, Louisiana, Executive Chef Brian Jupiter has always believed that food is a true art form. Pulling inspiration from closely held family secrets and recipes, Jupiter spent his childhood alongside his grandmother in her kitchen. After beginning his professional career at the age of 16, in the kitchen of New Orleans’ famed Aurora Steakhouse, Jupiter eventually moved to Miami, Florida to pursue degrees in Culinary Arts and Food & Beverage Management. In 2003, Jupiter made the move to Chicago to fill the role as Chef de Cuisine, and eventually Executive Chef, at Narcisse Champagne and Caviar Salon.
Chef Jupiter's accolades include being named a James Beard Award semifinalist for Best Chef: Great Lakes in both 2019 and 2020, a Michelin Bib Gourmand distinction for Ina Mae Tavern from 2020 through 2025, and Food Network's Chopped Champion in 2022. In 2025, he was named a James Beard Award semifinalist for Outstanding Restaurateur.
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