Rasta Pasta Recipe

This rasta pasta recipe is creamy, colorful, and packed with bold flavor. It’s a fun twist on pasta with jerk-seasoned chicken, bell peppers, and a rich cheesy sauce — perfect for an easy dinner that feels special.

Why Make This Recipe

It’s quick, filling, and full of flavor without being complicated. You get tender chicken, sweet peppers, and a creamy sauce that coats every bite — and you can easily adjust the spice level.

How To Make Rasta Pasta

Ingredients:

For the pasta

• 1 lb penne pasta
• Salt (for pasta water)
• 3 tbsp olive oil, divided

For the chicken

• 2 lb boneless, skinless chicken breast, sliced
• 2–3 tbsp jerk seasoning
• 1 tbsp fresh thyme (or 1 tsp dried)
• 2 cloves garlic, minced
• 2 tbsp olive oil

For the sauce

• 3 bell peppers (red, yellow, green), sliced
• 1 medium red onion, sliced
• 4 cloves garlic, minced
• 1 Scotch bonnet or habanero, minced (optional)
• 2 cups heavy cream
• 1 cup grated Parmesan
• ½ cup shredded white cheddar
• 2 tsp allspice
• 1 tsp thyme
• 1 tsp smoked paprika
• Salt + black pepper, to taste

For garnish

• Green onions or parsley
• Extra Parmesan
• Lime wedges

Directions:

1. Cook the chicken: Toss chicken with jerk seasoning, thyme, garlic, and olive oil. Sear in a large skillet over medium-high heat until cooked through (about 8–10 minutes). Remove and set aside.
2. Cook pasta + veggies: Boil pasta until al dente. Reserve 1 cup pasta water, then drain. In the same skillet, sauté onion and bell peppers 5–7 minutes. Add garlic (and hot pepper if using) and cook 30 seconds.
3. Make sauce & combine: Lower heat to medium-low. Add heavy cream and stir. Add Parmesan, cheddar, allspice, thyme, and paprika. Simmer 3–4 minutes until creamy. Add pasta + chicken back in and toss. Add a splash of pasta water if needed. Serve with lime and garnish.

Prep Time And Nutrition Facts

This recipe takes about 20 minutes to prep and 25 minutes to cook, so about 45 minutes total. It makes about 6 servings, and each serving is roughly 685 calories (depending on portion size and ingredients).

How To Serve Rasta Pasta

Serve hot with lime wedges on the side. It’s great with a simple salad, garlic bread, or steamed veggies to balance the richness.

How To Store Rasta Pasta

Store in an airtight container in the fridge for 3–4 days. Reheat gently on the stove or microwave with a splash of milk or cream to loosen the sauce.

Tips To Make Rasta Pasta

• Don’t boil the cream sauce — keep it at a gentle simmer.
• Start with less hot pepper and add more only after tasting.
• Reserve pasta water — it helps the sauce stay silky.
• For deeper flavor, marinate the chicken in jerk seasoning for 30 minutes (optional).

Health And Benefits Of This Recipe

This dish has good protein from chicken, and bell peppers add vitamins and color. For a lighter version, use half-and-half instead of heavy cream and reduce the cheese slightly.

Variation (If Any)

• Swap chicken for shrimp or tofu.
• Use coconut milk for a dairy-free version (flavor will change a bit).
• Add mushrooms or spinach for extra veggies.

FAQs

1. Is rasta pasta spicy? It can be — it depends on the jerk seasoning and hot pepper you use.
2. What pasta works best? Penne is easiest, but fettuccine or rigatoni also work great.
3. Can I make it without the hot pepper? Yes, just skip it and keep the jerk seasoning mild.
4. Can I use store-bought jerk seasoning? Yes — just taste it first because brands vary in salt and heat.
5. Can I make rasta pasta ahead of time? Yes, but it’s best fresh. Reheat with a splash of cream or milk.
6. Can I freeze it? Cream sauces can separate when frozen, so it’s not ideal (but it can work if needed).
7. What can I serve with it? Salad, garlic bread, roasted veggies, or fried plantains.

Rasta Pasta

This creamy and colorful rasta pasta features jerk-seasoned chicken, bell peppers, and a rich cheesy sauce for a flavorful and fun dinner.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Caribbean

Calories: 685

Ingredients Method Notes

Ingredients

  

For the pasta

• 1 lb penne pasta
• Salt (for pasta water)
• 3 tbsp olive oil, divided

For the chicken

• 2 lb boneless, skinless chicken breast, sliced
• 2-3 tbsp jerk seasoning
• 1 tbsp fresh thyme (or 1 tsp dried)
• 2 cloves garlic, minced
• 2 tbsp olive oil

For the sauce

• 3 bell peppers (red, yellow, green), sliced
• 1 medium red onion, sliced
• 4 cloves garlic, minced
• 1 Scotch bonnet or habanero, minced (optional)
• 2 cups heavy cream
• 1 cup grated Parmesan
• ½ cup shredded white cheddar
• 2 tsp allspice
• 1 tsp thyme
• 1 tsp smoked paprika
• Salt + black pepper, to taste

For garnish

• Green onions or parsley
• Extra Parmesan
• Lime wedges

Method

 

Cook the chicken

1. Toss chicken with jerk seasoning, thyme, garlic, and olive oil. Sear in a large skillet over medium-high heat until cooked through (about 8–10 minutes). Remove and set aside.

Cook pasta + veggies

1. Boil pasta until al dente. Reserve 1 cup pasta water, then drain.
2. In the same skillet, sauté onion and bell peppers for 5–7 minutes. Add garlic (and hot pepper if using) and cook for 30 seconds.

Make sauce & combine

1. Lower heat to medium-low. Add heavy cream and stir.
2. Add Parmesan, cheddar, allspice, thyme, and paprika. Simmer for 3–4 minutes until creamy.
3. Add pasta and chicken back in and toss. Add a splash of pasta water if needed. Serve with lime and garnish.

Notes

Serve hot with lime wedges on the side. It’s great with a simple salad, garlic bread, or steamed veggies to balance the richness. Don’t boil the cream sauce — keep it at a gentle simmer. Start with less hot pepper and add more only after tasting. Reserve pasta water — it helps the sauce stay silky. For deeper flavor, marinate the chicken in jerk seasoning for 30 minutes (optional). This dish has good protein from chicken, and bell peppers add vitamins and color. For a lighter version, use half-and-half instead of heavy cream and reduce the cheese slightly.