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?

Rasta pasta is made with: Chicken (or shrimp/tofu) Red, yellow, and green bell peppers Jerk seasoning or jerk sauce Heavy cream (or coconut milk) Pasta (penne, fusilli, or your favorite short shape) Garlic, onions, parmesan cheese, broth, and a touch of oil.

What is in Rasta sauce?

Rasta sauce usually includes: Heavy cream or coconut milk for richness Jerk seasoning for spice and flavor Cheese (often parmesan) Garlic, bell peppers, onions, and sometimes chicken broth for extra depth.

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.

7 Easy Rasta Pasta Recipes: Creamy Jerk Chicken in 30 Min

Name: Rasta Pasta Recipe: Authentic Jamaican Creamy Jerk Chicken Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
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

Rasta Pasta Recipe: Authentic Jamaican Creamy Jerk Chicken Pasta

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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!

Author: Chef Alex
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: Jamaican

Ingredients

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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

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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

Find it online: https://www.adorarecipes.com/rasta-pasta/