Creamy Rasta Pasta Recipe (Jamaican Jerk Chicken Pasta)

This creamy rasta pasta with jerk chicken and sweet bell peppers is a Jamaican-inspired dinner that's bold, comforting and ready in 30 minutes.

If you love big, punchy pasta like this, try my Cajun Shrimp and Sausage Pasta next. And my Easy Creamy Spicy Chicken Pasta is another one I make on repeat when I'm craving heat.

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Rasta pasta is a Jamaican-inspired pasta with jerk-seasoned chicken and sweet bell peppers in a creamy parmesan sauce that's bold, comforting and ready in 30 minutes.

It also packs an impressive 50 grams of protein per serving, which makes it one of the most satisfying weeknight dinners I know.

I personally love it because it has loads of bell pepper in it, which makes it not only very flavourful, but also so bright and colorful, it's a joy to eat.

The secret is using your jerk seasoning twice. Most of it goes on the chicken before it hits the pan, but the last spoonful gets bloomed in the garlicky oil right before the cream goes in - that quick toast is what turns this from pasta with jerk seasoning into proper jerk pasta.

And a little history, because this dish has a good one: Chef Lorraine Washington created rasta pasta in Jamaica in 1986. She served it to some construction workers who pointed out the red, gold and green of the peppers - the Rasta colors - and the name stuck.

Why you'll love this rasta pasta recipe

• It's incredibly easy to make, but it also has tons of flavour. You can have it ready in just 30 minutes!
• Rasta pasta with chicken is ideal for using up any chicken leftovers you may have from a Sunday roast.
• It tastes indulgent but quietly delivers 50 grams of protein per serving, so it works as hard as it comforts.

Rasta pasta ingredients

Chicken breast - You can use either chicken breast or thighs for Rasta pasta. I prefer diced chicken breast because it's leaner.

Jerk seasoning - Store-bought jerk seasoning works great here, but you can also make your own. Make sure you buy a quality one as it really makes a difference when it comes to flavor. Depending on how fiery you want the pasta, you can use either mild or hot jerk seasoning.

Olive oil + butter - Using a mix of olive oil and butter means that you can get the creaminess of butter while also benefiting from the higher burn point of the olive oil.

Bell peppers - You can use any color pepper you want, but to obtain that "Rasta pasta" effect, you should use a mix of red, yellow and green peppers.

Heavy cream - Don't swap in half and half because the sauce won't thicken properly. If you're in the UK, double cream is the one you want.

Parmesan - Freshly grated parmesan is always best, but you can also use shop-bought grated parmesan on a busy night.

How do you make jerk chicken pasta?

This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.

1. Toss the diced chicken with most of the jerk seasoning, then sear it in the olive oil and butter for 5-6 minutes until cooked through, and set it aside. Meanwhile, cook the pasta al dente in generously salted water, reserving a cup of the pasta water before draining.
2. In the same pan, soften the peppers for 2-3 minutes, add the garlic and spring onions for another minute until fragrant, then bloom the remaining jerk seasoning in the oil for 30 seconds.
3. Pour in the stock and cream and let the sauce simmer until it thickens enough to coat the back of a spoon.
4. Return the chicken to the pan, toss in the pasta with a splash of the reserved pasta water, then stir in the parmesan off the heat and finish with spring onions and parsley.

Substitutions and variations

• Coconut milk - Swap it for the heavy cream, and you get a dairy-free rasta pasta that's also closer to how many Jamaican kitchens make it. Full-fat from a can, not the carton.
• Shrimp - Prawns are incredible with jerk seasoning. Cook them separately just until pink and stir them in at the end.
• Leftover or rotisserie chicken - A brilliant shortcut. Skip the butter, start with the peppers in olive oil and warm the chicken through in the sauce.
• Vegetarian - Mushrooms or your favorite plant-based chicken both work well with these flavors.
• Gluten-free - Any gluten-free pasta is fine here; just cook it a minute shy of the package time so it doesn't soften too much in the sauce.

Recipe notes and tips

• Mild jerk seasoning keeps this family-friendly. If you want real Caribbean heat, add a little minced scotch bonnet with the garlic - a quarter of one goes a long way.
• A sprig of fresh thyme dropped in with the stock is a small touch that makes the flavors taste more authentically Jamaican.
• Stir the parmesan in off the heat. If the sauce boils after the cheese goes in, it can turn grainy.
• The sauce thickens as it sits, so keep the reserved pasta water handy to loosen it just before serving.

What to serve with rasta pasta

Rasta pasta is rich enough to be dinner on its own, but a crisp green salad with a sharp vinaigrette cuts through the cream beautifully. Garlic bread never hurts either.

For the full island treatment, fried sweet plantains on the side are unbeatable, and a scatter of my crispy pangrattato on top adds a golden crunch that works surprisingly well against the creamy sauce.

Leftovers and storage

• Leftovers might be the best part - the jerk flavor deepens overnight, and a bowl of this reheated for lunch is a genuine treat.
• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently in a pan over low heat with a splash of stock or milk to bring the sauce back together. Avoid boiling it, as cream sauces can split when rushed.
• I don't recommend freezing this one - the cream sauce tends to separate when thawed. If you do freeze it, use it within 2 months; thaw overnight in the fridge, then reheat low and slow.

FAQ

If you liked this creamy Rasta pasta recipe, you might also like some of my other creamy pasta recipes:

• High Protein Chicken Fajita Pasta
• Creamy Garlic Chicken Pasta
• Creamy Chicken and Chorizo Pasta
• Butter Chicken Pasta
• Cheesy Chicken Pasta
• Kielbasa Pasta

Looking for more delicious inspiration? Follow Skinny Spatula on Instagram, Facebook, and Pinterest!

Creamy Rasta Pasta Recipe (Jamaican Jerk Chicken Pasta)

This creamy rasta pasta with jerk chicken and sweet bell peppers is a Jamaican-inspired dinner that's bold, comforting and ready in 30 minutes.

4.69 from 89 votes

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Course: Pasta

Cuisine: Jamaican

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Calories: 608kcal

Author: Alice | Skinny Spatula

Equipment

• Staub Chistera Black Cast Iron
• Chef's Knife
• Mixing Bowls

Ingredients 

1x2x3x

• ▢ 1 lb (450 g) pasta
• ▢ 1 lb (450 g) chicken breast, diced
• ▢ 3 tablespoons jerk seasoning, divided
• ▢ 2 tablespoons olive oil, divided
• ▢ 1 tablespoon (20 g) unsalted butter
• ▢ 1 red bell pepper
• ▢ 1 green bell pepper
• ▢ 1 yellow bell pepper
• ▢ 3 garlic cloves, minced
• ▢ 4 spring onions, chopped
• ▢ 1 cup (250 ml) chicken stock
• ▢ 1 cup (250 ml) heavy cream
• ▢ 1 cup (100 g) parmesan, grated
• ▢ Fresh parsley, to garnish, optional

Cook ModePrevent your screen from going dark

Instructions

• Place the chicken pieces in a large bowl and toss them in two tablespoons of jerk seasoning.
  1 lb chicken breast, diced

  2 tablespoons jerk seasoning
• Bring a large pot of water to a boil, salt it generously and cook the pasta al dente according to the instructions on the package. Reserve 1-2 cups of pasta water before draining.
  1 lb pasta
• Meanwhile, heat 1 tablespoon olive oil in a deep pan or shallow cast-iron casserole and melt the butter in it.
  1 tablespoons olive oil

  1 tablespoon unsalted butter
• Add the chicken cubes to the pan and cook for 5-6 minutes until cooked through. Remove the chicken from the pan and set it aside.
• Add the remaining olive oil to the pan and saute the peppers for 2-3 minutes or until they soften to your liking.
  1 tablespoons olive oil

  1 red bell pepper

  1 yellow bell pepper

  1 green bell pepper
• Next, add the garlic and sliced spring onions and cook for another minute until fragrant. Stir in the remaining jerk seasoning and continue to cook for 30 seconds until it smells toasty.
  1 tablespoons jerk seasoning

  3 garlic cloves

  4 spring onions
• Stir in the chicken stock and heavy cream and cook until the sauce starts to thicken.
  1 cup chicken stock

  1 cup heavy cream
• Add the chicken back to the pan and then the cooked pasta. Toss it well until coated in sauce, adding a dash of pasta water if it looks too thick.
• Stir in the parmesan off the heat and serve immediately, garnished with fresh parsley and sliced spring onions if you like.
  1 cup parmesan, grated

  Fresh parsley

Video

Nutrition

Serving: 1serving | Calories: 608kcal | Carbohydrates: 50g | Protein: 50g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 13g | Cholesterol: 124mg | Sodium: 650mg | Fiber: 4g | Sugar: 6g

Nutrition is per serving and is an estimate provided by an online nutrition calculator.

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