Rasta pasta brings a vibrant twist to the dinner table with its creamy sauce, colorful bell peppers, and bold Caribbean flavors.
It’s the kind of dish that feels special but is surprisingly easy to whip up on a busy weeknight.
I love making this Rasta pasta recipe for easy family dinners or when friends come over! It’s always full of flavor and comes together in no time.
Table of Contents
What is Rasta pasta?
Rasta pasta is a creamy, flavorful pasta dish that blends Italian and Caribbean influences. It combines tender pasta (often penne) with a rich, creamy, cheesy sauce, colorful bell peppers, and a kick from dried jerk seasoning that adds a bit of heat and smoky depth.
The name “Rasta pasta” comes from the vibrant colors of the bell peppers, red, yellow, and green, which reflect the colors usually associated with Rastafarian culture.
Last week, my son was heading to a friend’s birthday barbecue and wanted to bring chicken Rasta pasta along. We made it together, and he said it was a hit! I doubled the recipe to make a large batch and everyone went back for seconds – there weren’t any crumbs left.
This easy Rasta pasta recipe works well with chicken, shrimp, or salmon, making it a popular comfort food that’s simple to customize and packed with bold, satisfying flavors.
After making this recipe, be sure to also try my Rasta Pasta with Shrimp and Salmon Rasta Pasta
What’s great about our recipe!
- Quick and easy: This Rasta pasta recipe comes together in under 40 minutes.
- Packed with flavor: The dried jerk seasoning brings authentic Jamaican flavor to every bite.
- Customizable: Easily swap in chicken, shrimp, salmon, or go meatless.
- Perfect for meal prep: It reheats beautifully for leftovers throughout the week.
Ingredient notes
- Pasta: Penne is traditional, but any short pasta like rotini or rigatoni will work.
- Chicken breast: Boneless, skinless chicken is ideal for quick cooking and tender results. Substitute with boneless chicken thighs.
- Bell peppers: A mix of red, yellow, and green adds beautiful color and sweetness.
- Onion and garlic: For a flavorful base.
- Dried jerk seasoning: Brings the signature Caribbean heat and spice.
- Heavy cream: Creates the rich, creamy sauce.
- Parmesan cheese: Adds savory depth to the sauce.
- Water: Helps thin the sauce while adding extra flavor. substitute with water and more seasoning.
- Chicken Bouillon powder: for flavor because I used water. If using chicken broth season as needed.
- Oil: For sautéing the chicken and vegetables.
- Salt: To taste.
- Garnishes: Green onions or fresh parsley.
- Scotch bonnet pepper: optional for more heat.
My go-to tools for this recipe.
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- Large stainless steel pot OR ⬇️
- Large Dutch oven
- Chopping board
- Knife
- Mixing bowls
How to make Rasta pasta with jerk chicken
Scroll down for our free printable recipe card with measurements and directions.
Step 1. Cook the pasta: Boil a large pot of salted water and cook the pasta according to the package instructions. Drain and set aside.
Step 2. Season the chicken bites: In a bowl, season the chicken breasts with dried jerk seasoning, salt, and pepper.
Step 3. Cook the chicken: Heat olive oil in a large skillet over medium heat. Cook the chicken for 5 to 7 minutes stirring occasionally until fully cooked. Remove from the pan and let it rest.
Step 4. Sauté the vegetables: In the same skillet, add a little more oil if needed. Sauté the onions and garlic until fragrant. Add the sliced bell peppers and cook until they soften slightly.
Step 5. Make the sauce: Pour in the heavy cream and water, add the chicken bouillon powder and stir to combine. Let the sauce simmer for a few minutes, then stir in the Parmesan cheese until melted and creamy.
Step 6. Combine it all: Add the cooked pasta and cooked jerk chicken into the skillet. Toss everything together to coat with the creamy sauce. Taste and adjust seasoning as needed.
Step 7. Serve: Serve hot, garnished with extra Parmesan and a sprinkle of green onions or fresh parsley if desired.
Serve with
- Garlic bread: Perfect for soaking up the creamy sauce.
- Simple salad like this easy cucumber salad.
- Steamed vegetables: Broccoli or green beans make great sides.
How to store and reheat
Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Warm in a skillet over medium heat, adding a splash of broth or cream to loosen the sauce.
FAQs
Absolutely! Leave out the chicken or swap in your favorite plant-based protein, then use cream cheese and vegan Parmesan for a vegetarian Rasta pasta.
Yes, you can, however, homemade seasonings are easy to make. You can try making yours if you get the chance!
It can be! The heat level depends on the amount and type of jerk seasoning used. Feel free to adjust to your taste.
Tips
- Don’t overcook the chicken: you can use a meat thermometer to ensure juicy, tender chicken.
- I used the ground Parmesan in a bottle and it works well. You can use freshly grated Parmesan cheese too. It melts well and also gives a smooth sauce.
- Adjust the amount of jerk seasoning depending on your spice preference.
This easy Rasta pasta recipe brings bold Jamaican-inspired flavors right to your kitchen. With creamy sauce, colorful veggies, and a little kick of spice, it’s a dish that’s sure to become a favorite.
You can stick with chicken or switch things up with shrimp or salmon, whichever you decide, this will be a to satisfying meal that’s both simple and full of flavor.
Happy cooking!
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Rasta pasta recipe with chicken
Ingredients
For chicken
- 2 chicken breasts (cubed)
- 1 ½ tablespoons jerk seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 2 Tablespoons Oil
For the pasta
- 16 oz penne pasta
- 3 medium bell peppers (red, yellow and green, julienned aka cut into strips)
- 1 medium onion
- 1 ½ Tablespoons jerk seasoning
- 2 garlic cloves (minced)
- ½ teaspoon chicken bouillon (add to taste)
- 1 teaspoon Italian seasoning
- 1 cup heavy cream (or half and half)
- ½ cup Parmesan cheese
- 2 green onions (chopped)
Instructions
- Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. Drain and set aside.
- While the pasta is cooking, start with the chicken. In a mixing bowl, toss the cubed chicken breasts with 11/2 tablespoon of jerk seasoning, and salt.
- Make sure the chicken is evenly coated.
- Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for about 5-7 minutes, stirring occasionally, until the chicken is fully cooked and browned. Remove from the skillet and set aside.
- In the same skillet, add a little more oil if needed. Sauté the onions and minced garlic till fragrant. Add the diced bell peppers and continue to cook for about 3-4 minutes until they soften slightly. If you’re using the scotch bonnet pepper, add it here for extra heat.
- Lower the heat to medium. Stir in the Italian seasoning and the remaining 11/2 tablespoon of jerk seasoning.
- Pour in the heavy cream (or half and half) and 1/2 cup of water stir to combine. Allow the sauce to warm up for 1-2 minutes before you stir in the Parmesan cheese.
- If the sauce seems too thick, gradually stir another ½ cup of water until you reach your preferred consistency.
- Add the cooked chicken back into the pot, followed by the drained pasta. Toss everything together until well coated. Stir and Let it cook for an additional 1 to 2 minutes to blend the flavors.
- Taste and adjust seasoning if needed.
- Garnish with chopped green onions or parsley and serve.
Notes
- Pasta: Be sure not to overcook the pasta since it will continue cooking slightly when combined with the sauce.
- Jerk Seasoning: The level of heat can vary depending on your jerk seasoning blend. Adjust to your taste.
- Scotch Bonnet: If your jerk seasoning is already spicy, please leave it out. If not it adds authentic Caribbean heat. Feel free to remove the seeds for less heat if preferred.
- Cream vs. Half and Half: Heavy cream gives a richer, thicker sauce, while half and half will be slightly lighter.
- Water Addition: Add water gradually to loosen the sauce as needed.
- If using chicken broth, leave out the bouillon and adjust for salt as needed.
This Jamaican Rasta pasta is truly delicious. Creamy, and everything you want in a comfort food. Hope you get to try it and let us know what you think!