Rasta Pasta with Jerk Chicken (Rastafarian Pasta)
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Rastafarian Pasta is a Caribbean fusion dish that melds fiery jerk seasoning with a creamy alfredo-like sauce for a delicious and unique pasta dish. With tender chicken and lots of colorful bell peppers, this meal is balanced and flavorful.
Why you’ll love this creamy Rasta Pasta Recipe!
Ingredient Notes
- Pasta | The ridges of penne pasta hold the delicious Jerk seasoning sauce for the maximum flavor in every bite.
- Oil | Use olive oil to saute the chicken and veggies.
- Chicken | One pound of boneless chicken breasts serves about four to six people.
- Paprika | Paprika brings a smoky element to the flavor of this rasta pasta.
- Salt | Add a little kosher salt to bring out the ingredients’ natural flavors.
- Jerk Seasoning | This fun Caribbean seasoning gives you all the extra spices this jerk chicken pasta needs. This spice blend is very spicy, so I recommend mild jerk seasoning. I used Walkerswood mild traditional Jamaican jerk seasoning.
- Onion | Sliced yellow onion adds a little sweetness to contrast the spice.
- Bell peppers | Use three medium sliced bell peppers – red, green peppers, and yellow bell peppers are perfect for adding the rasta colors to this dish.
- Garlic cloves | For subtle spice, add two cloves of garlic.
- Heavy cream | Use heavy cream to cut the spice and make a creamy pasta sauce.
- Cheese | I like to use freshly grated parmesan cheese because it melts the best and has an authentic flavor.
- Green onions | Garnish the dish with a bundle of sliced green onions.
How to Make Jerk Chicken Pasta
Traditional jerk-seasoned chicken is a lengthy process. But you can make this easy pasta recipe in just 30 minutes and still enjoy the classic Caribbean flavors!
STEP 1 | Boil the pasta
In a large pot, bring salted water to a boil. Add the pasta and cook according to the package directions until al dente, then drain and set aside.
STEP 2 | Cook the chicken
Warm the olive oil in a large skillet over medium-high heat. Add the sliced chicken breast, paprika, salt, and some of the jerk seasoning.
Cook the chicken for about 5-7 minutes until fully cooked through. Remove the chicken from the pan and set aside, reserving the juices and seasonings.
STEP 3 | Saute the vegetables
Next, add the sliced onion and bell peppers to the same skillet, with a little more olive oil if needed. Sauté the vegetables for about 7-8 minutes, until tender.
Then, add the garlic for the last minute of cooking and remove the vegetables from the pan, setting aside to add to the pasta dish later.
STEP 4 | Make the creamy sauce
Now, reduce the temperature to medium heat and add the heavy cream to the pan, ]allowing it to warm up. Once the cream is warm, add the remaining jerk seasoning and the freshly grated Parmesan cheese.
Whisk until the cheese is fully melted and the sauce is thick and creamy (about 3-4 minutes).
STEP 5 | Add chicken and veggies
Then, add the chicken pieces, onions, and peppers back to the cream sauce and stir to combine.
STEP 6 | Add pasta, toss, and garnish
Finally, add the cooked pasta to the skillet and stir until it is well coated in sauce. Sprinkle the top of the pasta with green onions and additional Parmesan cheese, if desired. Enjoy!
Tips from the Home Chef’s Kitchen
For more delicious pasta recipes, try my Cherry Tomato Pasta with a classic combination of juicy tomatoes, garlic, olive oil, and parmesan cheese. You may also enjoy this kid-friendly Cheeseburger Macaroni or my cozy Pasta and Butternut Squash when you’re craving the ultimate comfort food.
Variations and Substitutions
- More or Less Jamaican Jerk Seasoning. Taste the pasta at the end, and feel free to add a tablespoon of jerk seasoning, adding more until it’s as spicy as you like it. Or use hot jerk seasoning for extra heat!
- Thinner Sauce. Add reserved pasta water or chicken stock to thin the sauce.
- Coconut Jerk Chicken Pasta. Substitute heavy cream with coconut milk for coconut jerk chicken pasta – Yum!
- If preferred, garnish the pasta with red pepper flakes.
- Feel free to use another type of pasta if you’d like.
Storage and Reheating Tips
- Save leftover rasta pasta in an airtight container in the refrigerator for up to three days.
- Reheat in a skillet on the stove until the cheese is melted again and the ingredients are warmed through.
Frequently Asked Questions
Rasta pasta, or jerk pasta, was created in Jamaica in 1985 by a chef of a popular restaurant. It came from making fettuccine for a hungry construction crew, then topped with red sauce and traditional jerk seasoning. This pasta has many variations today, from cream-based sauces to simple butter and seasoning toppings.
Most jerk seasonings contain cayenne pepper, allspice, thyme, garlic, smoked paprika, and sometimes brown sugar. You will discover unique variations of the popular seasoning around the Caribbean.
It’s called “rasta pasta” primarily because of the dish’s colors and the use of jerk seasoning. The yellow, red, and green bell peppers are the colors of the Jamaican flag, where there is a large population of Rastafarian people.
Looking for more deliciously spicy food?
If you like to spice things up, try more of my hot recipes, like my Southern-style Tamale Recipe, extremely popular PepperJelly Cream Cheese Dip, or my three-cheese Mexican Corn Dip!
What to Serve with Rasta Pasta
Cool down your taste buds by serving this spicy jerk chicken pasta with a refreshing citrus Grilled Shrimp Salad.
You can also serve this creamy pasta with Cheddar Bay Biscuits or my Mayonnaise Biscuits to sop up the delicious sauce!
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Rasta Pasta with Jerk Chicken (Rastafarian Pasta)
Ingredients
- 1 lb. penne pasta
- 1 tablespoon olive oil
- 1 lb. boneless chicken breast sliced
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- 1 tablespoon jerk seasoning divided
- 1 small yellow onion sliced
- 3 medium bell peppers sliced
- 2 cloves garlic
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 bunch green onions
Instructions
- Cook the pasta. In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta and set aside in a covered dish to keep warm.
- Warm the olive oil in a large skillet over medium-high heat. Add the sliced chicken breast, paprika, salt, and ½tablespoon of jerk seasoning. Cook the chicken for about 5-7 minutes, until fully cooked through. Remove the chicken from the pan and set aside, making sure to reserve the juices and seasonings.
- Add the sliced onion and bell peppers to the skillet, with a little more olive oil if needed. Sauté the vegetables for about 7-8 minutes, until tender. Add the garlic for the last minute of cooking. Remove the vegetables from the pan and set aside.
- Turn the heat down to medium. Add the heavy cream to the pan, and allow it to warm up. Once the cream is warm, add the remaining jerk seasoning and the freshly grated Parmesan cheese. Whisk until the cheese is fully melted and the sauce is thick and creamy (about 3-4 minutes).
- Add the chicken, onions, and peppers back to the cream sauce and stir to combine.
- Add the cooked pasta to the skillet, and stir until all the pasta is well coated in sauce. Sprinkle the top of the pasta with green onions, and some additional Parmesan cheese if desired.
Notes
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Beyond the recipe
This Rasta Pasta recipe is inspired by the traditional flavors of jerk chicken, a classic dish enjoyed all around the Caribbean! This special recipe dates back centuries – It’s a unique cooking style that combines Caribbean seasonings, and tender slow-cooked or grilled chicken and is often served with rice or other authentic Caribbean side dishes.
I love how this pasta recipe transforms the tropical dish into an easy meal you can enjoy anytime in your own kitchen!
