Rasta Pasta is a bold and creamy jerk chicken pasta dish that comes together in just 30 minutes. It’s a delicious fusion of Caribbean spice and Italian comfort—starring juicy chicken tossed in smoky, spicy jerk seasoning.
For more pasta recipes, check out our garlic parmesan chicken pasta, bucatini all'amatriciana, modern cacio e pepe, and carbonara.
Lately, Louise and I have been deep in a creamy chicken pasta phase – especially the kind that comes together in 30 minutes or less.
This Rasta Pasta is right up there with favorites like Marry Me Chicken, and our Garlic Parmesan Chicken Pasta, but with an irresistible Caribbean twist: juicy jerk-seasoned chicken and vibrant bell peppers bring the flavor to a whole new level.
Don’t worry if you can’t find jerk seasoning at the store – we’ll show you how to make your own at home with pantry spices.
Why you'll love this
- 🔥 Bold Flavors: The jerk seasoning – whether homemade or store-bought – adds smoky, spicy, sweet, and savory layers that totally elevate the dish.
- 🇯🇲 Comfort Meets Excitement: Creamy pasta is always a win, but when you add Caribbean heat and color, it becomes something extra special.
- 👩🏻🎨 Easy to Customize: We make ours with chicken, but you can easily swap in shrimp, tofu, or chickpeas – whatever you’re into.
Ingredients
For quantities, see recipe card at the bottom of the page.
How to make rasta pasta
Making Jerk Seasoning at home? Here's how to! Mix 2 teaspoon garlic powder, 2 teaspoon onion powder, 2 teaspoon dried thyme, 2 teaspoon smoked paprika, ½ teaspoon allspice, ½ teaspoon cinnamon, ½ teaspoon cayenne pepper, ½ ground ginger, ¼ teaspoon nutmeg, ½ teaspoon salt, ¼ teaspoon pepper.
Step 1: Make the marinade – To a bowl add jerk seasoning, grated garlic, olive oil, lime juice, soy sauce, and optional hot sauce (I use sriracha). Whisk and set aside.
Step 2: Season the Chicken – Cut the chicken into bite-sized pieces and toss it in the marinade. You can cook chicken right away or let marinate up to 12 hours in the fridge.
Step 3: Cook the Pasta – Boil the pasta as per package instructions in salted water. Keep it very al dente - with a nice bite.
Step 4: Cook the Chicken – Sear the chicken on a hot skillet for about 5 minutes or until cooked through. Taste and adjust for salt. You might need to add a pinch, depending on your jerk seasoning. Remove from pan.
Step 5: Make Pasta Sauce – In the same skillet, heat some oil. Sauté chopped onion until softened, then add jerk seasoning and grated garlic, cooking until fragrant. Add sliced bell peppers, season with salt, and cook until just tender. Pour in vegetable broth and heavy cream, then let it simmer. Turn off the heat, add grated Parmesan, and stir until melted.
Step 6: Bring it all together – Fold pasta and chicken into the sauce and finish cooking on medium heat for a short minute while stirring. Serve with a sprinkle of fresh parsley, thyme, or sliced green onions and a generous squeeze of lime juice.
Tips
- Marinating the chicken helps increase flavor and tenderness. Overnight marinade is most effective. If you are in a rush, massage the marinade and the chicken pieces well and cook right away.
- Cut chicken into similarly-sized pieces so it cooks evenly.
- Sear on a hot skillet to get that Maillard reaction (browning) going. It's all flavor! Avoid overcooking the chicken so it doesn't get dry.
- Pasta must be al dente, with a slight bite so that when you toss it in the sauce it doesn't overcook.
- Taste and adjust for salt and spices. If too strong you can add a teaspoon or two of brown sugar to balance the spices.
- Finish bright and zesty with some fresh herbs, scallions, and lime juice.
Questions
The name "Rasta Pasta" likely comes from the red, yellow, and green bell peppers -colors closely associated with Rastafarian culture. The original version of the dish was actually meatless, created by Jamaican chef Lorraine Washington for a group of Ital (vegan) Rastafarian guests.
Since our version includes chicken, it’s not considered a true Rastafarian or Ital dish -but it’s inspired by those bold Caribbean flavors and colorful roots.
Sure you can. To have an adequate amount of protein we advice adding tofu. Our fSure you can! To keep it hearty and satisfying, we recommend adding tofu for a good source of protein. Our favorite option? Crispy fried tofu - it soaks up all that bold jerk flavor beautifully. Just follow our fried tofu recipe, but swap the original spices for jerk seasoning. Easy and delicious!
To make this dairy-free swap heavy cream for a non-dairy cream or coconut milk and the parmesan for a non-dairy cheese alternative.
Let the pasta cool completely, then transfer it to an airtight container and store it in the fridge for up to 4 days. Pro tip: save a small jar of the pasta cooking water before draining—it’s perfect for loosening up the sauce when reheating. To reheat, warm it gently in a skillet with a splash of that reserved pasta water (or regular water). Try to avoid reheating it multiple times to keep the texture just right.
More dinner ideas
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Recipe
Rasta Pasta
Video
Ingredients
For the Jerk Chicken
- 1 pound chicken breast or thighs, boneless, skinless - diced
- 2 tablespoons jerk seasoning - ingredients for homemade jerk seasoning below
- 1 tablespoon olive oil
- ½ lime the juice + remaining half for garnishing
- 1 tablespoon soy sauce
- 1 teaspoon hot sauce I use sriracha, sub scotch bonnet pepper paste
For the Pasta
- 12 ounces pasta penne, fettuccine, or other
- 1 tablespoon olive oil
- 1 onion thinly sliced
- 1 teaspoon jerk seasoning or more to taste
- 2 cloves garlic grated
- 2 - 3 small bell peppers you can mix red, yellow, and green
- ½ teaspoon salt or more to taste
- ½ cup vegetable broth add ½ cup more if necessary
- ½ cup heavy cream or half-and-half
- ½ cup grated Parmesan
Instructions
- Make the marinade – To a bowl add 2 tablespoons jerk seasoning, 1 tablespoon olive oil, ½ lime juice, 1 tablespoon soy sauce, 1 teaspoon hot sauce (I use sriracha). Whisk and set aside.
- Season the Chicken – Cut 1 pound chicken breast into bite-sized pieces and toss it in the marinade. You can cook chicken right away or let marinate up to 12 hours in the fridge.
- Cook the Pasta – Boil 12 ounces pasta as per package instructions in salted water. Keep it very al dente, that's slightly undercooked.
- Cook the Chicken – Sear the chicken on a hot skillet for about 5 minutes or until cooked through. Taste and adjust for salt. Remove from pan.
- Make Pasta Sauce – In the same skillet, heat some 1 tablespoon olive oil. Sauté 1 onion (chopped) for 3 minutes, then add 1 teaspoon jerk seasoning and 2 cloves garlic (grated) and sauté one more minute or until fragrant. Add 2 - 3 small bell peppers (cut into strips), season with ½ teaspoon salt and cook for 3 - 4 minutes. Pour in ½ cup vegetable broth, ½ cup heavy cream, and simmer for 5 minutes. Turn heat off, add ½ cup grated Parmesan, and stir until it melts.
- Bring it all together – Fold pasta and chicken into the sauce and finish cooking on medium heat for a short minute while stirring. Serve with a sprinkle of fresh parsley, thyme, or sliced green onions and a generous squeeze of lime juice.
Notes
- Chicken (breast or thighs, boneless & skinless) – Substitute with shrimp, crispy fried tofu, or chickpeas.
- Bell Peppers (red, green, yellow) – Use any combination; they give the dish its signature Rasta colors.
- Pasta – Penne is classic, but rigatoni, fettuccine, or any pasta you like works.
- Fresh Thyme – Substitute with dried thyme (use ⅓ the amount).
- Onion & Garlic – Essential for flavor; shallots or garlic powder can be used in a pinch.
- Olive Oil, Soy Sauce, Lime Juice (for the marinade) – Use any neutral oil; lemon juice works instead of lime, and tamari instead of soy.
- Hot Sauce or Scotch Bonnet Pepper – We use Sriracha. Swap with jalapeño, chili flakes, or omit for less heat.
- Cream – Use heavy cream, half-and-half, or a non-dairy option like coconut milk or oat cream.
- Parmesan Cheese – Replace with plant-based parmesan or nutritional yeast for a dairy-free version.
- Chicken or Veggie Broth – Either works; go for low-sodium if desired.
- Marinate the chicken for max flavor and tenderness—overnight is best, but even a quick massage helps.
- Cut chicken evenly so it cooks at the same rate.
- Sear in a hot pan for golden, flavorful browning—don’t overcook!
- Cook pasta al dente so it holds up when tossed in the sauce.
- Taste and tweak—add salt or spices as needed; a little brown sugar can mellow intense heat.
- Finish fresh with herbs, scallions, and a squeeze of lime.
Emily says
This was SO good!! I’ve tried a few Rasta Pasta recipes before, but this one had the perfect balance of heat and creaminess. I used chicken breast and followed your tip to really season everything — total game changer. My whole family loved it. Will 100% make again!
Nico Pallotta says
Love hearing that, Emily — thank you! So glad the seasoning tips helped and that the chicken breast worked out well for you. Rasta Pasta is one of our go-tos when we want something bold and comforting. Appreciate you making it and sharing your experience!