This Rasta Pasta recipe takes everything great about Jamaican jerk cooking and tosses it into a creamy, colorful pasta that comes together in under 45 minutes.
Tri colored bell peppers, jerk seasoned chicken, and a coconut cream sauce make this one of the most requested dinners in my house.
It looks fancy enough for a dinner party, but honestly it is a weeknight dish through and through.
I first had a version of this at a Caribbean spot near my old apartment, and I could not stop thinking about that smoky, spicy cream sauce clinging to every noodle.
After a few rounds of testing in my own kitchen, this is the version that keeps landing on our table.
Read Also: Jamaican Beef Patties
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Total Time | 40 minutes |
| Servings | 4 servings |
| Difficulty Level | Easy |
Why You’ll Love This Rasta Pasta Recipe
This dish hits every note you want on a busy weeknight. It is bold, comforting, and comes together in one skillet with minimal cleanup.
The jerk seasoning gives the chicken real depth, while the coconut cream sauce cools the heat just enough to keep things balanced.
- Ready in under 45 minutes from start to finish
- Big, bold Caribbean flavor without a long ingredient list
- Bright, colorful presentation that works for company or a regular Tuesday
- Easy to make milder or spicier depending on your crowd
- Leftovers reheat beautifully for lunch the next day
If you like Caribbean flavors, my Jamaican Brown Stew Chicken is another one worth adding to your rotation.
Ingredients
Most of what you need for this Rasta Pasta recipe is already sitting in your kitchen, aside from the jerk seasoning and a few fresh vegetables.
- 12 ounces penne pasta
- 1 pound boneless, skinless chicken breast, cut into thin strips
- 2 tablespoons Jamaican jerk seasoning, divided
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 1 cup heavy cream
- 1/2 cup coconut milk
- 1/2 cup low sodium chicken broth
- 2 tablespoons tomato paste
- 1/2 cup grated parmesan cheese
- 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
- 2 scallions, thinly sliced, for garnish
Another favorite: Jamaican Curry Chicken if you want to keep exploring island style mains.
Kitchen Equipment Needed
You do not need anything fancy for this recipe, just a good large pan that can hold everything comfortably.
- Large pot for boiling pasta
- Colander
- A wide cast iron skillet or large deep saute pan
- Cutting board
- Sharp chef’s knife
- Measuring cups and spoons
- Tongs
- Wooden spoon
This pairs beautifully with my Trinidad Curry Chicken for a full Caribbean spread.
Recommended Products for This Recipe
These are a few products I personally use and recommend when I make this recipe at home.
None of these are required, but they genuinely make the process smoother.
1. Walkerswood Jamaican Jerk Seasoning
This is the jerk seasoning I reach for most, since it has that authentic smoky and spicy balance without being overwhelming.
A little goes a long way, and it turns plain chicken into something special in seconds.
2. Lodge Cast Iron Skillet
A heavy cast iron skillet holds heat evenly, which matters when you are searing chicken and building a cream sauce in the same pan.
It also gives the chicken a nicer sear than a thin nonstick pan ever will.
3. Full Coconut Milk (Not Light)
Full fat coconut milk gives the sauce real body and a subtle sweetness that balances the jerk heat.
Light coconut milk tends to water down the sauce and leaves it thinner than you want.
4. Microplane Grater
Freshly grated parmesan melts into the sauce far more smoothly than pre-shredded cheese, which often contains anti caking agents that make sauces grainy.
A good microplane makes quick work of a wedge of parmesan.
Garlic Shrimp Pasta is another creamy pasta worth trying if you want to swap the chicken for shrimp here too.
Step-by-Step Instructions: How to Make Jamaican Rasta Pasta
1. Season and Cook the Chicken
- Pat the chicken strips dry with paper towels so the seasoning sticks and the chicken sears instead of steaming.
- Toss the chicken in a bowl with 1 tablespoon of the jerk seasoning, making sure every piece is coated.
- Heat the olive oil in your large skillet over medium high heat until it shimmers.
- Add the chicken in a single layer, working in batches if needed, and cook for 4 to 5 minutes per side until golden brown and cooked through to 165°F internal temperature.
- Remove the chicken to a plate and set it aside, leaving the flavorful bits in the pan.
2. Cook the Pasta
- While the chicken cooks, bring a large pot of salted water to a rolling boil.
- Add the penne pasta and cook according to the package directions until al dente.
- Reserve 1/2 cup of the starchy pasta water before draining, then drain the pasta in a colander.
3. Saute the Vegetables
- Reduce the skillet heat to medium and melt the butter in the same pan you used for the chicken.
- Add the sliced onion and cook for 3 minutes, stirring occasionally, until it softens.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the red, yellow, and green bell peppers and cook for 4 to 5 minutes, stirring occasionally, until they soften slightly but still have a little bite.
4. Build the Sauce
- Stir the tomato paste into the vegetables and cook for 1 minute to deepen its flavor.
- Sprinkle in the remaining 1 tablespoon of jerk seasoning and stir to coat the vegetables.
- Pour in the chicken broth, heavy cream, and coconut milk, stirring to combine everything into a smooth sauce.
- Bring the sauce to a gentle simmer and let it cook for 3 to 4 minutes until it starts to thicken slightly.
- Stir in the thyme leaves and season the sauce with salt and black pepper to taste.
5. Combine and Finish
- Return the cooked chicken to the skillet along with any juices that collected on the plate.
- Add the drained pasta directly into the sauce and toss well to coat every piece.
- Sprinkle in the grated parmesan cheese and toss again until the cheese melts into the sauce.
- If the sauce looks too thick, add the reserved pasta water a splash at a time until it reaches a silky consistency.
- Taste and adjust the seasoning with more salt, pepper, or jerk seasoning if you want more heat.
- Garnish with sliced scallions and serve immediately while hot.
You might also enjoy: Garlic Butter Shrimp Pasta
Tips for The Best Jamaican Rasta Pasta
A few small adjustments can make a big difference in how this dish turns out. Keep these in mind as you cook.
- Cut the chicken into even strips so it cooks at the same rate
- Do not overcrowd the skillet when searing the chicken, or it will steam instead of brown
- Slice the bell peppers into similar sized strips for even cooking
- Save pasta water before draining, since you will likely need it to loosen the sauce
- Taste the sauce before adding the pasta so you can adjust the seasoning early
- Use freshly grated parmesan rather than the pre-shredded kind for a smoother sauce
This same jerk seasoning technique works wonderfully in creamy garlic chicken pasta too, if you want to experiment with the sauce base.
Serving Suggestions
This pasta is rich enough to stand on its own, but a few sides round out the meal nicely.
I like keeping things simple so the pasta stays the star of the plate.
- A crisp green salad with a light vinaigrette to cut the richness
- Garlic bread or a crusty baguette for scooping up extra sauce
- Grilled or steamed vegetables on the side for extra color
- A cold glass of ginger beer or a fruity punch to echo the Caribbean flavors
Read Also: Chicken Alfredo Pasta
Variations of Jamaican Rasta Pasta
Once you have the base recipe down, it is easy to switch things up based on what you have on hand or how much heat you want.
- Swap the chicken for shrimp and cook it for just 2 to 3 minutes per side
- Use andouille sausage or smoked sausage instead of chicken for a smokier bite
- Make it vegetarian by skipping the meat and adding extra vegetables like zucchini or mushrooms
- Use rigatoni or fusilli instead of penne if that is what you have
- Add a diced scotch bonnet or habanero pepper for a spicier version
- Stir in a handful of fresh spinach at the end for extra greens
If you enjoy skillet dinners like this, my Cajun Chicken Skillet follows a similar one-pan approach.
Storage and Reheating
This pasta stores well, which makes it a good option for meal prep.
Just keep in mind that cream sauces can thicken quite a bit in the fridge.
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Reheat gently on the stovetop over low heat, adding a splash of milk or broth to loosen the sauce
- Microwave in 30 second intervals, stirring between each, until warmed through
- Freezing is not recommended, since cream based sauces tend to separate once thawed
My Shrimp Fra Diavolo follows a similar make ahead friendly approach if you are looking for another dinner to prep in advance.
Nutritional Facts
These values are estimated per serving, based on a recipe that makes 4 servings, and will vary depending on the exact brands and portion sizes you use.
- Calories: approximately 620 per serving
- Protein: approximately 34 grams
- Carbohydrates: approximately 48 grams
- Fat: approximately 32 grams
- Fiber: approximately 3 grams
You might also enjoy: Marry Me Shrimp Pasta
Health Benefits of Key Ingredients
Beyond tasting great, several ingredients in this dish bring real nutritional value to the table.
It is a good reminder that comfort food and nutrition are not mutually exclusive.
- Chicken breast is a lean source of protein that supports muscle repair and keeps you full
- Bell peppers are loaded with vitamin C and antioxidants, especially the red variety
- Garlic has natural anti-inflammatory properties and supports heart health
- Coconut milk provides healthy fats that help your body absorb fat-soluble vitamins
- Thyme contains compounds that have been studied for their antimicrobial properties
My Creamy Lemon Chicken Pasta uses a similarly balanced ingredient list if you enjoy cooking with fresh produce like this.
FAQs About Jamaican Rasta Pasta
1. What gives Rasta Pasta its color?
The red, yellow, and green bell peppers give this dish its signature color, echoing the colors associated with Rastafarian culture.
Tomato paste also adds a subtle warm tone to the sauce.
2. Can I make this dish less spicy?
Yes, simply reduce the amount of jerk seasoning or choose a milder jerk blend.
You can always add more heat at the table with hot sauce for anyone who wants extra kick.
3. Can I use shrimp instead of chicken?
Absolutely, shrimp works wonderfully in this recipe and cooks much faster than chicken.
Just cook the shrimp for 2 to 3 minutes per side until pink and opaque, then set aside the same way.
4. What can I use instead of heavy cream?
Half and half will work, though the sauce will be slightly thinner.
Full fat coconut milk alone can also replace the cream for a dairy-light version with a more pronounced coconut flavor.
5. Why is my sauce too thin or too thick?
A thin sauce usually needs a few more minutes of simmering to reduce, while a thick sauce just needs a splash of reserved pasta water.
Both are easy fixes that only take a minute or two.
Another favorite: Yellow Curry Chicken With Coconut Milk
Jamaican Rasta Pasta
Ingredients
- 12 ounces penne pasta 340g
- 1 pound boneless, skinless chicken breast 450g, cut into thin strips
- 2 tablespoons Jamaican jerk seasoning divided
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 medium onion thinly sliced
- 3 cloves garlic minced
- 1 red bell pepper sliced into strips
- 1 yellow bell pepper sliced into strips
- 1 green bell pepper sliced into strips
- 1 cup heavy cream 240ml
- 1/2 cup coconut milk 120ml
- 1/2 cup low sodium chicken broth 120ml
- 2 tablespoons tomato paste
- 1/2 cup grated parmesan cheese 50g, freshly grated recommended
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- salt and black pepper to taste
- 2 scallions thinly sliced, for garnish
Equipment
- Large pot For boiling pasta
- Colander
- Wide cast iron skillet or large deep saute pan
- Cutting board
- Sharp chef’s knife
- Measuring cups and spoons
- Tongs
- Wooden spoon
Method
- Pat chicken strips dry with paper towels, then toss with 1 tablespoon jerk seasoning until every piece is coated.
- Heat olive oil in a large skillet over medium high heat until shimmering. Add chicken in a single layer, working in batches if needed, and cook 4 to 5 minutes per side until golden brown and cooked through to 165°F. Remove to a plate and set aside.
- Bring a large pot of salted water to a rolling boil. Add penne and cook according to package directions until al dente. Reserve 1/2 cup starchy pasta water before draining.
- Reduce skillet heat to medium and melt butter in the same pan used for the chicken. Add sliced onion and cook 3 minutes until it softens, then stir in minced garlic and cook 30 seconds until fragrant.
- Add the red, yellow, and green bell peppers and cook 4 to 5 minutes, stirring occasionally, until they soften slightly but still have a little bite.
- Stir tomato paste into the vegetables and cook 1 minute to deepen its flavor. Sprinkle in remaining 1 tablespoon jerk seasoning and stir to coat the vegetables.
- Pour in chicken broth, heavy cream, and coconut milk, stirring to combine into a smooth sauce. Bring to a gentle simmer and cook 3 to 4 minutes until it starts to thicken slightly. Stir in thyme and season with salt and black pepper to taste.
- Return cooked chicken to the skillet along with any juices. Add drained pasta directly into the sauce and toss well to coat every piece.
- Sprinkle in grated parmesan and toss again until the cheese melts into the sauce. If sauce looks too thick, add reserved pasta water a splash at a time until silky. Taste and adjust seasoning. Garnish with sliced scallions and serve immediately while hot.
Nutrition
Notes
- Cut the chicken into even strips so it cooks at the same rate.
- Do not overcrowd the skillet when searing the chicken, or it will steam instead of brown.
- Slice the bell peppers into similar sized strips for even cooking.
- Save pasta water before draining, since you will likely need it to loosen the sauce.
- Taste the sauce before adding the pasta so you can adjust the seasoning early.
- Use freshly grated parmesan rather than the pre-shredded kind for a smoother sauce.
- Swap the chicken for shrimp and cook it for just 2 to 3 minutes per side.
- Use andouille sausage or smoked sausage instead of chicken for a smokier bite.
- Make it vegetarian by skipping the meat and adding extra vegetables like zucchini or mushrooms.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or broth to loosen the sauce. Freezing is not recommended, since cream based sauces tend to separate once thawed.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Rasta Pasta recipe has become one of those dinners I make when I want something that feels special without much extra effort.
The jerk spice, creamy sauce, and colorful peppers make it a dish that people remember.
Give it a try this week and see how quickly it becomes a regular in your rotation.
If you make it, I would love to hear how it turned out, so drop a comment below or share a photo with your favorite substitutions.
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- Pasta Primavera
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- Thai Red Curry Chicken
