Caribbean Rasta Pasta with Jerk Chicken Recipe
This colorful Rasta Pasta combines creamy sauce with bold jerk chicken for a Caribbean-inspired pasta dish ready in about 30 minutes. The vibrant bell peppers represent the Rastafarian colors, while the spicy jerk seasoning gives this pasta its distinctive Jamaican flair.
The creamy cheese sauce balances perfectly with the heat from the jerk chicken, creating a pasta dish that’s both comforting and exciting. It’s a simple one-pot meal that brings huge flavor to your dinner table with minimal effort and cleanup.
Looking for more exciting pasta recipes? Try my Instant Pot Italian Chicken Penne Pasta for another quick weeknight option, or my Instant Pot Chicken Alfredo with Pasta for a classic creamy dish!
Table of Contents
Reasons You’ll Love This Recipe
- Quick and easy – This Rasta Pasta comes together in just 30 minutes, making it perfect for busy weeknights when you want something delicious without spending hours in the kitchen.
- One-pot wonder – The entire dish (except for boiling the pasta) cooks in a single pot, which means less cleanup and more time to enjoy your flavorful meal.
- Customizable heat level – You can easily adjust the spiciness by changing the amount of jerk seasoning or red pepper flakes, making it suitable for both spice lovers and those who prefer milder flavors.
- Visually stunning – The colorful bell peppers in red, green, and yellow (if you add them) make this dish as beautiful as it is tasty, adding a wow factor to your dinner table.
Recipe Ingredients
See the recipe card below for a complete list of ingredients and measurements.
Ingredient Notes:
- Boneless skinless chicken breasts – The protein base for this dish, cut into bite-sized pieces for quick cooking and easy eating. They absorb the jerk seasoning beautifully for that signature Jamaican flavor.
- Jamaican jerk seasonings – The star flavor component that gives this dish its distinctive taste. This spice blend typically includes allspice, thyme, cinnamon, ginger, cloves, and various peppers.
- Butter – Used for sautéing the chicken and vegetables, adding richness and depth to the dish. The slight nuttiness of butter complements the spices wonderfully.
- Red and green bell peppers – These colorful peppers represent two of the Rastafarian colors and add both visual appeal and sweet, fresh flavor to contrast with the spicy chicken.
- Onion – Provides an aromatic base that enhances the overall flavor profile. As it sautés, it releases natural sweetness that balances the heat from the jerk seasoning.
- Garlic cloves – Fresh minced garlic adds essential flavor depth. When sautéed briefly, it becomes fragrant and mellows into the sauce beautifully.
- Chicken broth – Forms the liquid base of the sauce, adding savory depth while helping to deglaze the pan and incorporate all the flavorful bits from cooking the chicken.
- Heavy cream – Creates the rich, silky texture of the sauce. Its slight sweetness helps balance the spiciness of the jerk seasoning.
- Monterey Jack cheese – Melts beautifully into the sauce for creaminess and adds a mild flavor that doesn’t compete with the jerk seasoning. It binds the sauce together perfectly.
- Penne pasta – The pasta shape is ideal for holding the creamy sauce, with ridges that capture flavor in every bite. Its tubular shape also catches small pieces of chicken and peppers.
- Red pepper flakes – An optional ingredient that allows you to adjust the heat level to your preference. A little goes a long way in adding extra spice.
- Fresh parsley – Used as a garnish, adding a pop of color and fresh flavor that brightens the rich, creamy dish.
Substitutions and Additions
- Protein options – Substitute chicken thighs for juicier meat, or try jerk shrimp for a seafood variation.
- Cheese alternatives – Use cheddar cheese, mozzarella cheese, or parmesan cheese instead of Monterey Jack if preferred.
- Add yellow bell peppers – Include yellow bell pepper to complete the traditional Rastafarian colors of red, green, and yellow.
- Coconut milk – Replace half or all of the heavy cream with full-fat coconut milk for a more tropical flavor profile.
- Pasta variations – Substitute rigatoni, farfalle, or fettuccine for the penne pasta based on your preference.
- Add mushrooms – Sauté sliced mushrooms with the bell peppers for additional texture and umami flavor.
- Vegetarian option – Skip the chicken and double the vegetables, or add plant-based protein instead.
How to Make Rasta Pasta with Jerk Chicken (step-by-step directions)
STEP 1. In a large bowl, combine the cubed chicken breast pieces with 2 tablespoons of jerk seasoning, ensuring each piece is well coated. (Photo 1)
STEP 2. Heat a large Dutch oven or pot over medium heat and melt 2 tablespoons of butter. Add the seasoned chicken and cook until done, about 5-7 minutes. Transfer the cooked chicken to a bowl and set aside. (Photo 2)
STEP 3. In the same pot, add another tablespoon of butter, then sauté the sliced bell peppers and onions until tender, about 3-5 minutes. Add the minced garlic and remaining tablespoon of jerk seasoning, cooking for another 1-2 minutes until fragrant. (Photo 4)
STEP 4. Return the cooked jerk chicken to the pot, then pour in the chicken broth and heavy cream. Stir to combine and bring to a simmer. Cook for 10-15 minutes, stirring occasionally, until the sauce begins to thicken. (Photos 5 & 6)
STEP 5. While the sauce simmers, cook the penne pasta in a separate pot according to package instructions until al dente. Drain and set aside. (Photo 7)
STEP 6. Once the sauce has reduced, stir in the grated Monterey Jack cheese until completely melted and the sauce is smooth. (Photo 8)
STEP 7. Add the cooked pasta to the pot with the creamy jerk sauce and toss until everything is well coated. Garnish with optional red pepper flakes for extra heat and chopped fresh parsley for color. (Photos 9 & 10)
Recipe Tips
- Prep ahead – Cut the chicken and vegetables in advance to make the cooking process even quicker when you’re ready to prepare the meal.
- Proper pasta cooking – Cook the pasta just until al dente, as it will continue to soften slightly when mixed with the hot sauce.
- Sauce consistency – If the sauce becomes too thick, add a splash of chicken broth or pasta water to thin it out. If too thin, simmer uncovered for a few extra minutes.
- Heat management – Adjust the jerk seasoning to your preferred spice level. You can start with less and add more to taste.
- Cheese melting – Add the cheese gradually and stir continuously for the smoothest sauce without clumping.
Storing Tips
- Storage: Allow the Rasta pasta to cool completely before storing leftovers.
- Refrigerator: Store leftover Rasta pasta in an airtight container in the refrigerator for 3-4 days. The flavors often deepen and improve the next day!
- Freezing: While you can freeze this dish, the cream sauce may separate when thawed. For best results, freeze in individual portions for up to 1 month.
- Reheating: Warm leftovers gently in a covered skillet over medium-low heat, adding a splash of cream or broth to revive the sauce. Alternatively, microwave at 70% power, stirring halfway through.
Serving Suggestions
This Rasta pasta with jerk chicken is delicious on its own, but you can pair it with Cold Broccoli Salad for a refreshing side. For a Caribbean-themed meal, serve it alongside Easy Black Bean and Corn Mexican Salad Recipe for complementary flavors.
If you’re looking for more chicken recipes to try, check out my Air Fryer Greek Chicken Kabobs With Tzatziki or Hot Cheeto Chicken Tenders for more flavorful options!
Recipe FAQs
Rasta pasta is a Caribbean-inspired pasta dish that combines Italian pasta with Jamaican jerk seasoning and colorful bell peppers representing the Rastafarian colors (red, green, and yellow). It was reportedly created by Jamaican chef Lorraine Washington in Jamaica and has become popular internationally as a fusion dish that brings together Jamaican flavors with Italian cuisine.
Yes! To make Rasta pasta less spicy, reduce the amount of jerk seasoning and omit the red pepper flakes. You can also balance the heat by adding more cheese and cream to the sauce. For a very mild version, use a mild jerk seasoning or make your own with reduced hot pepper content.
While penne pasta is traditional for Rasta pasta, other short pasta shapes like rigatoni, farfalle (bow ties), or fusilli (spirals) also work well because they catch and hold the creamy sauce. Longer pasta like fettuccine can also be used for a different but equally delicious version.
Absolutely! For vegetarian Rasta pasta, simply omit the chicken and add more vegetables like mushrooms, zucchini, or yellow squash. You can also include plant-based protein like tofu or tempeh seasoned with jerk spices. Use vegetable broth instead of chicken broth to keep it completely vegetarian.
For properly cooked jerk chicken in your Rasta pasta, ensure the chicken pieces have no pink in the center and have reached an internal temperature of 165°F (74°C). The small, bite-sized pieces should cook relatively quickly (5-7 minutes) when sautéed over medium heat.
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Caribbean Rasta Pasta with Jerk Chicken Recipe
Ingredients
- 3 boneless skinless chicken breasts about 2 lbs, cut into 1-inch bite sized cubes
- 3 tablespoons Caribbean jerk seasoning divided
- 3 tablespoons butter divided
- 1 large red bell pepper sliced
- 1 large green bell pepper sliced
- 1 large onion sliced
- 3-5 garlic cloves minced
- 1 ½ cups chicken broth more as needed
- 1 cup heavy cream
- 1 ½ cups Monterey Jack cheese grated
- 16 ounce dried penne pasta
- Water to boil pasta
- ½ teaspoon red pepper flakes for spice (optional)
- Fresh parsley for garnish (optional)
Instructions
- In a large bowl, combine the cubed chicken breast pieces with 2 tablespoons of jerk seasoning, ensuring each piece is well coated.3 boneless skinless chicken breasts,3 tablespoons Caribbean jerk seasoning
- Heat a large Dutch oven or pot over medium heat and melt 2 tablespoons of butter. Add the seasoned chicken and cook until done, about 5-7 minutes. Transfer the cooked chicken to a bowl and set aside.3 tablespoons butter
- In the same pot, add another tablespoon of butter, then sauté the sliced bell peppers and onions until tender, about 3-5 minutes. Add the minced garlic and remaining tablespoon of jerk seasoning, cooking for another 1-2 minutes until fragrant.1 large red bell pepper,1 large green bell pepper,1 large onion,3-5 garlic cloves
- Return the cooked jerk chicken to the pot, then pour in the chicken broth and heavy cream. Stir to combine. Once the sauce has reduced, stir in the grated Monterey Jack cheese until completely melted and the sauce is smooth. Bring to a simmer. Cook for 10-15 minutes, stirring occasionally, until the sauce begins to thicken.1 ½ cups chicken broth,1 cup heavy cream
- While the sauce simmers, cook the penne pasta in a separate pot according to package instructions until al dente. Drain and set aside.16 ounce dried penne pasta,Water
- Once the sauce has reduced, stir in the grated cheese until melted.1 ½ cups Monterey Jack cheese
- Add the cooked pasta to the pot with the creamy jerk sauce and toss until everything is well coated. Garnish with optional red pepper flakes for extra heat and chopped fresh parsley for color.½ teaspoon red pepper flakes,Fresh parsley
Notes
- Prep ahead – Cut the chicken and vegetables in advance to make the cooking process even quicker when you’re ready to prepare the meal.
- Proper pasta cooking – Cook the pasta just until al dente, as it will continue to soften slightly when mixed with the hot sauce.
- Sauce consistency – If the sauce becomes too thick, add a splash of chicken broth or pasta water to thin it out. If too thin, simmer uncovered for a few extra minutes.
- Heat management – Adjust the jerk seasoning to your preferred spice level. You can start with less and add more to taste.
- Cheese melting – Add the cheese gradually and stir continuously for the smoothest sauce without clumping.
Nutrition Information
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