The Rasta Pasta Recipe is a vibrant, flavorful dish that brings the bold spices of Jamaican jerk seasoning together with creamy pasta and colorful bell peppers. This Caribbean-inspired meal combines tender chicken, a rich, cheesy sauce, and a medley of peppers to create a deeply satisfying dish that’s perfect for weeknight dinners or impressing guests. With its beautiful colors and tantalizing spices, this pasta recipe is as much a feast for the eyes as it is for the palate, inviting you to enjoy a true taste of island life right at your dinner table.
Ingredients You’ll Need
Getting your ingredients right is the first step to making a fantastic Rasta Pasta Recipe. Each component plays a crucial role in building layers of flavor, texture, and visual appeal, from the hearty pasta shapes to the spicy jerk seasoning and creamy cheese sauce.
- 1 16 ounce box of dried medium-size pasta: Penne, rotini, or bows work perfectly to hold the sauce and add fun texture.
- 1 ½ pounds chicken breasts: Opt for fresh or pre-cooked shredded chicken for convenience and tenderness.
- 3 tablespoons canola oil: A neutral oil that’s great for cooking chicken and sautéing colorful veggies.
- 3 tablespoons Jamaican jerk seasoning: The heart of the recipe, bringing smoky, spicy island vibes to every bite.
- 1 red bell pepper (sliced): Adds sweetness and vibrant color.
- 1 yellow bell pepper (sliced): Brings brightness and a subtle fruity flavor.
- 1 orange bell pepper (sliced): Offers a beautiful pop of color and a slightly tangy sweetness.
- ½ cup green onions (thinly sliced): For freshness and a mild onion bite.
- 2 teaspoons minced garlic: A must-have to infuse the dish with aromatic depth.
- ½ cup chicken or vegetable stock: Enhances the sauce and adds moisture.
- ½ cup heavy cream: The secret to a luxuriously creamy sauce that’s rich without overpowering.
- ½ cup milk: Balances the cream and keeps the sauce silky smooth.
- ¾ cup shredded parmesan cheese: Adds sharp, nutty flavor and melts into a beautiful finish.
- 2 tablespoons corn starch: To thicken the sauce perfectly without lumps.
- 1 tablespoon water: Used with corn starch to create a smooth slurry for thickening.
How to Make Rasta Pasta Recipe
Step 1: Cook the Pasta
Start by cooking your chosen pasta in a large pot or Dutch oven according to the package instructions until it’s al dente. This ensures your pasta has just the right bite to contrast the creamy sauce. Drain the pasta and set it aside while you prepare the flavorful components.
Step 2: Season the Chicken
If you’re using fresh chicken breasts, pat them dry to help the seasoning stick better. Lightly coat each breast with a teaspoon of Jamaican jerk seasoning on both sides — this will give your chicken that signature spicy island kick without overpowering the whole dish.
Step 3: Cook the Chicken
You can grill the seasoned chicken breasts for a smoky char or cook them in a cast-iron skillet if you prefer. When using a skillet, heat one tablespoon of canola oil over medium heat, then cook the chicken for 3 to 4 minutes on each side until the internal temperature reaches 165 degrees Fahrenheit. Remove the chicken and let it rest while you prepare the sauce.
Step 4: Sauté the Peppers and Onions
In the same Dutch oven or a large pan, heat the remaining canola oil over medium heat. Add the sliced red, yellow, and orange bell peppers along with the green onions. Cook the vegetables, stirring regularly, until the peppers are tender and have a slight caramelized edge. This step develops sweetness and beautiful color, giving the dish its signature “Rastafari” vibrance.
Step 5: Add Garlic and Seasoning
Stir in the minced garlic with the peppers and onions and cook for another minute until the air fills with a warm, inviting aroma. Then sprinkle the rest of the jerk seasoning over the veggies, mixing thoroughly to distribute the flavors. This layering of spices will make your Rasta Pasta Recipe sing with each bite.
Step 6: Make the Sauce
Pour in the chicken or vegetable stock along with the heavy cream and milk, stirring frequently. Let the mixture come to a gentle bubble and start to thicken. If the sauce looks a bit thin, create a slurry by mixing the cornstarch and water until smooth, and add it a little at a time until your sauce reaches the desired luscious consistency.
Step 7: Finish the Sauce with Parmesan
Sprinkle the shredded parmesan cheese into your thickened sauce and stir until it completely melts, giving your sauce that creamy, cheesy finish that makes this Rasta Pasta Recipe absolutely crave-worthy.
Step 8: Combine Pasta and Chicken
Add the cooked pasta to the sauce, tossing to coat every piece in the rich, spicy, creamy goodness. Slice the rested chicken breasts and fold them in gently to keep the meat tender and juicy, or if shredded pre-cooked chicken is your choice, this is the perfect time to stir it in.
Step 9: Serve Immediately
The final step is to serve your finished pasta piping hot. Optional garnishes like more sliced green onions, extra parmesan, or cracked black pepper add a nice finishing touch. The vibrant colors, spicy aroma, and creamy texture make this a dish that looks and tastes like a celebration on your plate.
How to Serve Rasta Pasta Recipe
Garnishes
Brighten your Rasta Pasta Recipe even more with a scattering of fresh sliced green onions or a little extra shredded parmesan cheese. A sprinkle of cracked black pepper can bring a subtle kick. These simple touches add a fresh crunch and complexity that elevate the whole dish.
Side Dishes
Serve this pasta alongside a crisp green salad dressed lightly with lime vinaigrette to balance the creamy richness, or offer roasted sweet potatoes to enhance the Caribbean theme. Garlic bread or warm dinner rolls are great for soaking up every last drop of that luscious sauce.
Creative Ways to Present
For a festive look, serve your Rasta Pasta Recipe in colorful bowls or on a platter garnished with fresh herbs like cilantro or parsley. Adding a wedge of lime on the side lets everyone add a splash of citrus brightness. For parties, portion it into individual ramekins and top with a little extra cheese for a delightful presentation.
Make Ahead and Storage
Storing Leftovers
Rasta Pasta Recipe leftovers keep wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors intensify overnight, making it even better the next day. Just give it a good stir before reheating to bring everything back together.
Freezing
You can freeze your Rasta Pasta Recipe, but keep in mind that the texture of the pasta and peppers might soften slightly after thawing. To freeze, cool the dish completely, then pack it tightly in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat your pasta on the stove over low-medium heat with a splash of milk or stock to refresh the creamy sauce. Stir often to prevent sticking and to redistribute the heat evenly. Avoid microwaving unless you cover the dish and pause to stir halfway for best results.
FAQs
Can I make Rasta Pasta Recipe vegetarian?
Absolutely! Simply omit the chicken and add more vegetables like mushrooms, zucchini, or plantains to keep the dish hearty and flavorful. Use vegetable stock to maintain the richness in the sauce.
What pasta type works best for this recipe?
Medium-sized pasta shapes with ridges like penne, rotini, or fusilli work best because they catch the creamy sauce beautifully, making every bite flavorful and satisfying.
How spicy is the jerk seasoning in this dish?
The jerk seasoning adds a moderate heat that is warming but not overwhelming. If you want it milder, use less seasoning or opt for a milder jerk blend. To dial up the heat, add a pinch of cayenne or extra chili flakes.
Can I use pre-cooked chicken for the Rasta Pasta Recipe?
Definitely! Using shredded pre-cooked chicken is a great time-saver and works perfectly. Just toss it in the sauce at the end so it warms through without drying out.
Is Rasta Pasta Recipe gluten-free friendly?
You can make a gluten-free version by using your favorite gluten-free pasta and ensuring that all other ingredients (like seasoning blends) are certified gluten-free. The rest of the recipe remains the same and just as delicious.
Final Thoughts
If you’re craving a dish that’s bursting with color, spicy flavor, and creamy comfort all at once, the Rasta Pasta Recipe is your new go-to. It’s easy enough for a weeknight but special enough to impress anyone lucky enough to share your table. Give this recipe a try and experience the joyful harmony of Caribbean flavors in every bite!
Print
Rasta Pasta Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean
Description
Rasta Pasta is a vibrant and flavorful Caribbean-inspired dish featuring al dente pasta tossed with tender jerk-seasoned chicken and sautéed colorful bell peppers in a creamy, cheesy sauce. Perfectly balanced with spices and a hint of heat, this recipe brings a taste of Jamaica into your kitchen in under 30 minutes.
Ingredients
Pasta and Chicken
- 1 16-ounce box of dried medium-size pasta (Penne, Rotini, Bow Ties, Fusilli, Gemelli, macaroni, etc.)
- 1 ½ pounds chicken breasts (or 3 cups shredded pre-cooked chicken)
Seasoning and Oil
- 3 tablespoons canola oil
- 3 tablespoons Jamaican jerk seasoning
Vegetables
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 orange bell pepper, sliced
- ½ cup green onions, thinly sliced
- 2 teaspoons minced garlic
Liquids and Dairy
- ½ cup chicken or vegetable stock
- ½ cup heavy cream
- ½ cup milk
- ¾ cup shredded Parmesan cheese
Thickening Agent
- 2 tablespoons corn starch
- 1 tablespoon water
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- Prepare the Chicken: If using raw chicken breasts, pat them dry and season both sides with 1 teaspoon of Jamaican jerk seasoning each.
- Cook the Chicken: Heat 1 tablespoon of canola oil in a cast-iron skillet over medium heat. Cook chicken breasts for 3–4 minutes on one side, then flip and cook another 3–4 minutes until the internal temperature reaches 165°F (74°C). Remove and let rest. Alternatively, grill the chicken until cooked through.
- Sauté Vegetables: In the same Dutch oven or large heavy-bottomed pan, heat the remaining 2 tablespoons of canola oil over medium heat. Add sliced red, yellow, and orange bell peppers along with green onions. Cook, stirring frequently, until the peppers are tender and slightly browned.
- Add Garlic and Seasoning: Stir in minced garlic and cook for 1 minute until fragrant. Add the remaining Jamaican jerk seasoning and mix well to coat the vegetables.
- Make the Sauce: Pour in chicken or vegetable stock, heavy cream, and milk. Cook while stirring frequently until the mixture begins to bubble and thicken slightly.
- Thicken the Sauce: In a small bowl, whisk together corn starch and water to form a slurry. Gradually add this mixture to the sauce, stirring continuously until the sauce reaches the desired thickness.
- Add Cheese: Stir in shredded Parmesan cheese until melted and fully incorporated into the sauce.
- Combine Pasta and Chicken: Add the cooked pasta to the sauce, stirring well to coat. Slice the cooked chicken breasts and fold them into the pasta mixture.
- Serve: Dish out the Rasta Pasta immediately, garnished with additional sliced green onions, extra Parmesan cheese, and freshly cracked black pepper if desired.
Notes
- For a vegetarian version, omit the chicken and use vegetable stock.
- Jerk seasoning varies in heat—adjust amount to taste.
- Use medium to medium-hot heat when cooking peppers to retain their vibrant color and slight crunch.
- To save time, pre-cooked shredded chicken can be used instead of raw breasts.
- If the sauce thickens too much, thin it with a splash of milk or stock.
- Parmesan cheese adds a salty, nutty flavor—substitute with a vegan cheese for a dairy-free option.
