Rasta Pasta is a bold and colorful Caribbean-inspired dish that combines creamy pasta with vibrant bell peppers and spicy jerk-seasoned chicken. It’s the perfect fusion of Italian comfort food and Jamaican heat, resulting in a flavor-packed meal that’s easy enough for weeknights but impressive enough for entertaining.
Why You’ll Love This Recipe
- A delicious fusion of Caribbean and Italian cuisines
- Rich, creamy, and spicy all in one bite
- Perfect for meal prep or a satisfying family dinner
- Customizable with your choice of protein or vegetarian options
- Beautifully colorful and full of flavor
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Penne pasta
- Boneless, skinless chicken breasts or thighs
- Red, yellow, and green bell peppers
- Onion
- Garlic
- Jerk seasoning (store-bought or homemade)
- Heavy cream
- Parmesan cheese
- Chicken or vegetable broth
- Olive oil
- Salt and black pepper
Directions
- Cook the pasta:
Bring a large pot of salted water to a boil. Add penne and cook until al dente. Drain and set aside. - Season and cook the chicken:
Toss chicken with jerk seasoning, salt, and pepper. In a large skillet, heat olive oil over medium heat. Cook chicken for 67 minutes per side until fully cooked. Remove and set aside. - Sauté vegetables:
In the same skillet, add more olive oil if needed. Sauté sliced bell peppers and onions until tender, about 5 minutes. Add minced garlic and cook for 1 minute more. - Make the sauce:
Stir in remaining jerk seasoning, then pour in heavy cream and broth. Bring to a simmer and cook until slightly thickened. Stir in Parmesan until melted and the sauce is creamy. - Combine:
Slice the chicken and return it to the skillet along with the cooked pasta. Toss everything to coat well in the sauce. - Serve:
Garnish with fresh herbs or extra Parmesan if desired. Serve hot.
Servings and timing
Servings: 46
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Variations
- Vegetarian: Skip the chicken and add mushrooms or tofu.
- Seafood: Use shrimp or scallops instead of chicken.
- Dairy-free: Use coconut milk in place of cream and a dairy-free cheese substitute.
- Extra spicy: Add Scotch bonnet peppers or hot sauce for more heat.
Storage/reheating
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze in a freezer-safe container for up to 2 months.
- Reheating: Reheat gently in a skillet with a splash of broth or cream, or microwave in 1-minute intervals until heated through.
FAQs
What makes Rasta Pasta “Rasta”?
The name is inspired by the colorful bell peppers representing the Rastafarian flag. Though not traditional, it’s a fun fusion dish.
Can I make this dish less spicy?
Yes, just reduce the amount of jerk seasoning or use a mild version.
Can I use a different type of pasta?
Absolutely—fusilli, rigatoni, or fettuccine work great too.
Is Rasta Pasta Jamaican?
It’s a Jamaican-inspired dish popularized by restaurants and home cooks but not a traditional Jamaican recipe.
Can I grill the chicken?
Yes! Grilled jerk chicken adds smoky flavor and works beautifully with the creamy pasta.
What kind of jerk seasoning should I use?
Store-bought or homemade both work. Adjust the spice level based on your preference.
Can I make this ahead of time?
Yes, prepare and store it in the fridge. Reheat before serving.
What proteins can I substitute for chicken?
Shrimp, tofu, steak, or even chickpeas work well.
Can I make it vegan?
Yes! Use plant-based cream, vegan cheese, and a protein like tofu or tempeh.
What can I serve with Rasta Pasta?
It’s a full meal, but garlic bread or a crisp salad makes a great side.
Conclusion
Rasta Pasta brings the heat, color, and creaminess all in one incredible dish. Whether you’re craving comfort food or something a little spicy and exciting, this recipe delivers big flavor and Caribbean flair. Customize it to your liking and make it a staple in your dinner rotation!
Description
Rasta Pasta is a creamy, spicy Caribbean-inspired pasta dish loaded with colorful bell peppers, jerk-seasoned chicken (or shrimp), and a rich, cheesy sauce. It’s bold, comforting, and ready in under 30 minutes. Perfect for weeknight dinners or when you’re craving something with a kick!
For the protein (optional but recommended):
For the pasta and sauce:
-
Cook the pasta:
Cook penne in salted boiling water according to package directions. Drain and set aside. -
Cook the protein:
Toss chicken (or shrimp) in jerk seasoning. Heat olive oil in a large skillet over medium-high heat.
Cook chicken for 45 minutes per side (or shrimp 23 minutes per side) until fully cooked. Remove from pan and set aside. -
Sauté veggies:
In the same skillet, add 1 tablespoon olive oil. Sauté sliced bell peppers for 34 minutes until slightly tender. Add garlic and cook for another 30 seconds. -
Make the sauce:
Lower the heat to medium. Pour in the cream and broth. Stir in Parmesan cheese, smoked paprika, salt, and pepper. Let simmer for 23 minutes until slightly thickened. -
Combine:
Add cooked pasta and jerk chicken (or shrimp) back to the skillet. Toss everything together until well coated and heated through. -
Serve:
Garnish with chopped parsley or green onions and serve hot.
Notes
-
For a vegetarian version, skip the meat and add mushrooms or extra bell peppers.
-
Adjust spice level by using mild or hot jerk seasoning.
-
Use coconut milk instead of cream for a dairy-free Caribbean twist.
