If you’ve never had Rasta Pasta before, you’re in for a treat. This Jamaican-inspired dish combines creamy pasta with jerk-seasoned chicken (or shrimp), bell peppers, and just the right amount of heat. It’s one of those meals that’s easy enough to make on a weeknight but flavorful enough to impress guests.
Whether you like it spicy or mild, with meat or meatless, Rasta Pasta is super flexible and the colorful veggies make it look just as good as it tastes. Let’s break down how to make it step by step, no fancy ingredients required.
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Ingredients
- 450 g (1 lb) penne pasta
- 450 g (1 lb) chicken breast, diced
- 3 tablespoons jerk seasoning, divided
- 2 tablespoons olive oil, divided
- 1 tablespoon unsalted butter
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 garlic cloves, minced
- 4 spring onions, chopped
- 120-180 ml (½-¾ cup) chicken stock
- 250 ml (1 cup) heavy cream
- 100 g (1 cup) grated Parmesan cheese
- Fresh parsley, chopped (optional, for garnish)
Cooking Method
1. Prepare the Chicken
In a bowl, toss the diced chicken breast with 2 tablespoons of jerk seasoning until evenly coated. Let it marinate for at least 15 minutes to absorb the flavors.
2. Cook the Pasta
Bring a large pot of salted water (add 1 tbsp salt per 4 liters of water) to a boil. Add the penne pasta and cook until al dente, following the package instructions. Reserve 1 cup of the pasta water, then drain the pasta and set aside.
3. Sauté the Chicken
In a large skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the marinated chicken pieces. Sauté until the chicken is cooked through and lightly browned, about 5-7 minutes. Remove the chicken from the skillet and set aside.
4. Sauté the Vegetables
In the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Add the sliced bell peppers and cook for 3-4 minutes until they begin to soften. Add the minced garlic and chopped spring onions, cooking for an additional 1-2 minutes until fragrant.
5. Prepare the Sauce
Reduce the heat to medium-low. Pour in 120–180 ml (½–¾ cup) chicken stock and the heavy cream, stirring to combine. Add the remaining 1 tablespoon of jerk seasoning. Let the mixture simmer for 5 minutes, allowing it to thicken slightly. Taste and adjust seasoning with salt and pepper if needed.
6. Combine and Finish
Return the cooked chicken to the skillet, stirring to coat with the sauce. Add the drained pasta to the skillet, tossing everything together. If the sauce is too thick, add reserved pasta water, 1-2 tablespoons at a time, to reach the desired consistency. Stir in the grated Parmesan cheese until melted and well incorporated.
7. Serve
Garnish the Rasta Pasta with chopped fresh parsley if desired. Serve hot and enjoy!
Conclusion
And that’s how you make Rasta Pasta! It’s one of those dishes that hits all the right notes creamy, spicy, colorful, and super satisfying. What’s great is how flexible it is. You can swap in shrimp instead of chicken, go meatless if you want, or dial the spice up or down depending on your taste.
Whether you’re cooking for a casual weeknight dinner or something a little more special, Rasta Pasta brings bold flavor without making you spend hours in the kitchen. So the next time you’re craving something a little different, give this recipe a try. You might just want to add it to your regular rotation.