This creamy rasta pasta recipe combines juicy jerk chicken, sautéed bell peppers, and pasta tossed in a rich coconut cream sauce. It delivers bold Caribbean flavor with a gentle heat, comes together quickly, and produces restaurant-style results in under an hour.
The Best Rasta Pasta Recipe
This Jamaican-inspired rasta pasta is loaded with spicy, aromatic jerk flavor that shines through a silky, savory sauce. The creaminess balances the spice, giving you a dish that’s smoky, tangy, cheesy, and deeply satisfying — ideal for a quick weeknight dinner.
The heat complements the cream instead of overpowering it, so every bite has Caribbean-inspired depth and bright flavor.
Key Ingredients
(Full ingredient amounts are in the recipe card below.)
- Boneless skinless chicken thighs: They stay juicier than breasts and add richness.
- Browning sauce: A small amount gives the chicken a deep caramelized color and slightly smoky flavor.
- Wet Jamaican jerk seasoning: The main flavor driver; a wet paste distributes evenly and melds into the sauce.
- Yellow onion and mixed bell peppers: Red, yellow, and green peppers provide the signature Rasta colors, sweetness, and texture.
- Unsweetened canned coconut milk: Adds creaminess and a subtle sweetness that tames the heat.
- Parmesan cheese: Gives savory depth and helps thicken the sauce — freshly grated is best.
- Cilantro: A bright garnish that cuts through the richness.
- Campanelle or penne pasta: Campanelle’s ruffled edges trap the sauce beautifully; penne works well too.
Easy Variations
- Swap the protein: Shrimp, salmon, smoked sausage, steak, oxtail, or ground beef all work. You can also make it vegetarian by omitting meat.
- Other pasta shapes: Rigatoni, fusilli, rotini, cavatappi, farfalle, shells, or ziti — any short pasta with ridges or openings will hold the sauce well.
How To Make Rasta Pasta
Step 1: Marinate and sear the chicken. Pat thighs dry and slice into strips. Toss with olive oil, wet jerk seasoning, garlic and onion powders, and a touch of browning sauce. Marinate at least 30 minutes (or overnight). Heat oil in a large skillet or Dutch oven over medium heat and sear the chicken until browned and cooked through, about 3–4 minutes per side. Remove the chicken and leave the fond in the pan.
Step 2: Cook pasta and sauté peppers. Boil the pasta in salted water until al dente, drain, and reserve about 1/2 cup of the pasta water to adjust the sauce later. In the same pan, sauté sliced onions and bell peppers until softened, then remove. Sauté garlic briefly, then add butter and flour with seasonings to form a fragrant roux-like paste.
Step 3: Make the creamy jerk sauce. Stir in coconut milk, heavy cream, and cream cheese until smooth. Simmer gently, then add grated Parmesan and lemon juice. If the sauce is too thick, thin it with reserved pasta water until you reach the desired consistency.
Step 4: Combine and finish. Fold the cooked chicken, peppers, onions, and pasta into the sauce until everything is evenly coated. Warm together for a few minutes so the pasta absorbs the sauce. Finish with extra Parmesan and chopped cilantro or green onions before serving.
Expert Cooking Tips for the Best Rasta Pasta
- Keep the pan fond: Don’t wipe the pan after searing the chicken. Those browned bits add deep, savory flavor to the sauce.
- Use wet jerk seasoning: A wet paste clings to the chicken and melds into the sauce for bolder, more even flavor.
- Reserve pasta water: A splash smooths and loosens the sauce while keeping it silky.
- Add Parmesan off the heat: Lower temperature prevents the cheese from becoming grainy and helps it melt smoothly into the sauce.
Serving Suggestions
Rasta pasta pairs well with simple sides that balance the heat. Serve with garlic bread and a crisp green salad for a complete meal. For a Caribbean-style spread, add fried sweet plantains or savory patties and a refreshing beverage.
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Rasta Pasta
Equipment
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Dutch oven or large skillet (recommended)
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Mixing bowls
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Large pot for pasta
Ingredients
Jerk Chicken Marinade
- 1 1/2 lbs Boneless skinless chicken thighs, sliced into strips
- 2 tbsp Olive oil
- 1 1/2 tbsp Wet jerk seasoning
- 1–2 tsp combined garlic and onion powder and 1 tsp browning sauce to taste
Creamy Jerk Pasta Sauce
- 16 oz Campanelle or penne pasta
- 1 tbsp olive oil
- 1 yellow onion, diced
- 3 bell peppers, sliced (mix of red, yellow, green)
- 4 cloves garlic, diced
- 2 tbsp salted butter and 2 tbsp all-purpose flour
- Seasonings: garlic powder, dried thyme, allspice, Sazon, and chicken bouillon paste to taste
- 1 cup Canned coconut milk, unsweetened
- 2 cups Heavy cream
- 4 oz Cream cheese
- 1 1/2 cups Grated Parmesan cheese
- Salt and black pepper to taste, 1 tbsp lemon juice, and fresh cilantro for garnish
Instructions
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Pat chicken dry and slice into strips.
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Toss with olive oil, wet jerk seasoning, garlic powder, onion powder, and browning sauce. Marinate at least 30 minutes.
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Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 1/2 cup pasta water, then drain.
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Heat oil in a large skillet or Dutch oven. Sear the chicken 3–4 minutes per side until browned and cooked through. Remove and set aside.
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In the same pan, sauté onions and bell peppers until softened; remove and set aside. Sauté garlic briefly, add butter, then stir in flour and spices to form a paste. Cook 2–3 minutes.
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Slowly whisk in coconut milk, then add heavy cream and cream cheese. Cook until smooth and the cream cheese melts, about 5–6 minutes.
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Reduce heat and simmer 5 minutes to thicken. Stir in Parmesan and lemon juice, then season to taste with salt and pepper. Thin with reserved pasta water if needed.
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Fold the chicken and pepper mixture into the sauce with the pasta. Warm together for a few minutes, garnish with cilantro, and serve.
Video
Notes
Nutrition
Nutrition information is an approximation.