There’s a reason this dish has been trending across kitchens and food blogs, it’s bold, creamy, and packed with soul. This Rasta Pasta recipe isn’t just another weeknight dinner. It’s an explosion of flavor that takes your taste buds on a vibrant journey to Jamaica.
Imagine tender pieces of spicy jerk chicken nestled in a rich, velvety cream sauce, studded with bright red, yellow, and green bell peppers, the colors of the Rastafarian flag. Served over perfectly cooked pasta, every bite is smoky, savory, slightly sweet, and just spicy enough to keep you coming back for more.
Whether you’re searching for the authentic rasta pasta recipe Jamaican style or a quick jerk chicken pasta recipe for busy nights, this guide has everything you need to get it right, the first time.
Ready to make magic? Let’s dive in.
Table of Contents
Rasta Pasta Recipe: Authentic Jamaican Creamy Jerk Chicken Pasta
This bold and creamy Rasta Pasta is packed with jerk spice, colorful bell peppers, and tender chicken. Inspired by Jamaican flavors, it’s the perfect balance of heat, richness, and comfort, and it comes together in one pan!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Jamaican
Ingredients
- 2 boneless chicken breasts (or thighs), sliced
- 2–3 tablespoons jerk seasoning or marinade
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 1/2 onion, diced
- 1 cup heavy cream (or coconut milk)
- 1/2 cup chicken broth
- 1 tablespoon olive oil
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1 teaspoon brown sugar (optional)
- Salt and pepper to taste
- 1/2 cup grated parmesan (optional)
- 12 oz penne, fusilli, or cavatappi pasta
Instructions
- Marinate chicken in jerk seasoning for at least 30 minutes (or overnight).
- Cook pasta until al dente, drain, and reserve ½ cup of pasta water.
- In a skillet, heat oil and cook marinated chicken (5–7 minutes per side) until golden and cooked through. Slice and set aside.
- Sauté onions and bell peppers in the same pan until softened (about 5 minutes).
- Add garlic and cook 30 seconds until fragrant.
- Pour in broth and heavy cream. Stir in thyme, onion powder, brown sugar, and additional jerk seasoning to taste.
- Simmer sauce for 5–7 minutes until slightly thickened. Add parmesan if using.
- Return pasta and chicken to the pan, and toss everything until coated.
- Adjust consistency with reserved pasta water if needed. Garnish with green onions or fresh thyme.
Notes
For extra spice, add scotch bonnet or hot sauce. Swap chicken for shrimp or tofu, and use coconut milk for a dairy-free version. Best served fresh but keeps 2–3 days in the fridge.
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 5g
- Sodium: 720mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg
What is Rasta Pasta? Culture, Colors, and Flavors
Despite what some might think, “Rasta Pasta” isn’t just a catchy name, it’s a celebration of Jamaican culture and cuisine.
The dish gets its name from the colors of the bell peppers: red, yellow, and green, which mirror the iconic Rastafarian flag. These aren’t just for show; each pepper brings its own sweetness and crunch, balancing the heat of the jerk seasoning.
At the heart of the dish is jerk spice, a fiery blend of allspice, scotch bonnet peppers, thyme, garlic, and warming spices. Traditionally used to marinate grilled meats in Jamaica, jerk seasoning gives Rasta Pasta its signature kick and deep, smoky aroma.
While not originally a traditional Jamaican dish (it evolved from Caribbean-inspired fusion cooking), today’s Rasta Pasta honors those roots; bold flavors, colorful ingredients, and a whole lot of love.
Essential Rasta Pasta Ingredients
If you want that authentic, restaurant-quality taste at home, the key is using the right components. Here’s how to build your rasta pasta ingredients list like a pro.
The Creamy Sauce Base
- Heavy cream or coconut milk (for dairy-free)
- Chicken broth or stock
- Minced garlic
- Onion powder and dried thyme
- A touch of brown sugar to balance the heat
This luscious base coats every noodle and mellows the fire of the jerk seasoning without dulling its flavor.
The Rasta Colors
- Red bell pepper – sweet and juicy
- Yellow bell pepper – mild and buttery
- Green bell pepper – crisp with a slight bitterness
Slice them evenly so they cook uniformly and bring visual pop to your plate.
The Key Element – Jerk Seasoning
You can use:
- Store-bought jerk seasoning (look for high-quality blends)
- Jerk marinade sauce (like Walkerswood or homemade)
- Or make your own dry rub with allspice, cinnamon, nutmeg, cayenne, and ground thyme
For best results, marinate your chicken in the jerk mix for at least 30 minutes, or overnight if you can!
The Pasta
Go for short, sturdy shapes that hold up to thick sauces:
- Penne – classic choice, holds sauce beautifully
- Fusilli – spiral shape traps creamy goodness
- Cavatappi – fun twist, great texture
Cook until al dente, never mushy.
Step-by-Step Recipe: From Jerk Chicken to Creamy Pasta
Let’s break down how to make chicken rasta pasta that’s flavorful, creamy, and perfectly balanced.
Prep and Cook the Jerk Chicken (The Key to Success)
Start by preparing your protein. You’ve got options:
- Pan-Fry: Heat oil in a skillet, add marinated chicken, and cook 5–7 minutes per side until golden and cooked through.
- Bake: Place on a lined baking sheet and roast at 400°F (200°C) for 20–25 minutes.
- Air Fryer (Fast & Crispy): Cook at 370°F (190°C) for 12–15 minutes, shaking halfway.
Once done, slice into strips or chunks, these will go straight into the final dish.
Want more ideas for marinated meats? Check out our Birria Tacos Guide for another deeply spiced, tender option.
Cook the Pasta
Bring a large pot of salted water to a boil. Add your pasta and cook according to package instructions until al dente.
Drain, reserving about ½ cup of pasta water, you might need it to loosen the sauce later.
Assemble the Creamy Sauce
In a large skillet or sauté pan:
- Sauté onions and bell peppers in olive oil until softened (about 5 minutes).
- Add minced garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth, then slowly stir in heavy cream.
- Stir in 1–2 tablespoons of jerk seasoning (adjust to taste).
- Simmer gently for 5–7 minutes until slightly thickened.
Taste and adjust: Need more heat? Add a pinch of cayenne. Too spicy? Swirl in a bit more cream.
Final Combination
Add the cooked pasta and jerk chicken to the sauce. Gently toss everything together until fully coated.
If the sauce feels too thick, add reserved pasta water one tablespoon at a time.
Finish with a sprinkle of fresh thyme or chopped green onions for brightness.
Variations and Chef’s Tips
Make this jerk pasta work for any diet or craving with these easy tweaks.
Seafood Option: Jerk Shrimp Rasta Pasta
Swap chicken for peeled, deveined shrimp. Marinate in jerk seasoning for 15–20 minutes, then sauté 2–3 minutes per side until pink and curled.
For more seafood inspiration, try our What is Shrimp Ceviche? guide a refreshing contrast to this warm, creamy dish.
Plant-Based Version
Use jackfruit, tofu, or mushrooms as your base. Marinate in jerk sauce and pan-sear until caramelized. Use coconut milk instead of heavy cream for a fully vegan version.
Adjusting Spice Levels
- Mild: Reduce jerk seasoning and remove seeds from peppers.
- Extra Hot: Add a dash of hot sauce or extra scotch bonnet pepper (use gloves when handling!).
Pro Tip: Don’t skip marinating the protein even 30 minutes makes a huge difference in flavor depth.
FAQ: Your Rasta Pasta Questions
Is Rasta Pasta always spicy?
Not necessarily! While jerk seasoning brings heat, you control the intensity. Use less seasoning, opt for mild jerk sauce, or skip the scotch bonnet peppers. The creaminess also helps tame the spice, making it enjoyable even for sensitive palates.
What is the best pasta shape to use?
The best shapes are penne, fusilli, or cavatappi, their ridges and curves hold the creamy sauce and chunky vegetables perfectly. Avoid long, thin pastas like spaghetti, they don’t pair well with this hearty dish.
What ingredients do I need for Rasta pasta?
What is in Rasta sauce?
Why is it called Rasta pasta?
The dish is named “Rasta pasta” because the classic red, yellow, and green bell peppers echo the colors of the Rastafarian flag. The first version was created in Jamaica in the 1980s by chef Lorraine Washington, and the colorful noodles were said to resemble Rastafarian dreadlocks and culture.
Is Rasta pasta the same as Alfredo?
No, Rasta pasta is not quite the same as Alfredo. While both are creamy pasta dishes, Rasta pasta gets its unique taste from jerk seasoning and colorful veggies, making it richer, spicier, and more complex in flavor than traditional Alfredo, which is usually just butter, cream, and parmesan.
Conclusion: Your Culinary Trip to Jamaica is Complete
You now have everything you need to make authentic Jamaican Rasta Pasta right in your kitchen, no plane ticket required.
With its vibrant colors, creamy texture, and bold jerk flavor, this dish is more than dinner. It’s comfort, culture, and confidence on a plate.
It comes together fast, feeds a crowd, and leaves everyone asking for seconds.
And once you master this jerk pasta, why stop there?
Explore more bold flavors with our Ultimate Guide to Beef Steak Names & Cuts or try something cheesy and satisfying like our Quesadilla Rellena Recipes.
Now go ahead, turn up the music, grab your skillet, and let the island vibes flow.
Conclusion: Your Culinary Trip to Jamaica is Complete
This Jamaican rasta pasta recipe brings together creamy richness, jerk spice, and vibrant colors for a meal that’s truly unforgettable. You’re ready to master this irresistible dish—and serve up an authentic taste of Jamaica any night of the week. For more adventurous recipe journeys, browse our Ultimate Guide Beef Steak Names Cuts or check out Quesadilla Rellena Recipes to keep your meals bold and flavorful.
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Authentic Jamaican Creamy Jerk Chicken Pasta