I like this recipe because it’s both quick and customizable. The creamy sauce perfectly balances the heat of the jerk seasoning, and the mix of red, yellow, and green bell peppers gives it a beautiful pop of color. Whether I use rotisserie chicken for convenience or cook fresh chicken from scratch, this meal always delivers comfort and excitement in every bite.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
16 ounces (450 g) dried pasta 2 large chicken breasts or 2 cups shredded rotisserie chicken 2 tablespoons vegetable oil (1 tbsp for frying chicken, 1 tbsp for sautéing bell peppers) 3 tablespoons jerk seasoning (1.5 tbsp for the chicken, 1.5 tbsp for the sauce) 3 bell peppers in different colors, sliced ½ cup green onions, sliced 2–3 cloves garlic, minced ¼ cup (60 ml) vegetable stock or chicken stock ½ cup (120 ml) heavy cream or half and half ½ cup (80 g) parmesan cheese, grated
Directions
I cook the pasta according to the package directions until al dente, then drain and set aside.
If I’m using raw chicken, I cut it into cubes, toss with 1½ tablespoons of jerk seasoning, and cook it in a skillet with 1 tablespoon of vegetable oil until golden and cooked through. I remove it from the pan and set it aside. (If I’m using rotisserie chicken, I skip this step and just shred it.)
In a large pot, I heat the remaining tablespoon of oil and sauté the sliced bell peppers and green onions until tender.
I add the minced garlic and cook for about 30 seconds until fragrant.
I stir in the remaining 1½ tablespoons of jerk seasoning to coat the vegetables.
I pour in the stock and cream, then bring the mixture to a gentle simmer until slightly thickened.
I add the cooked chicken and parmesan cheese, stirring until the cheese melts into the sauce.
I toss in the cooked pasta and stir well so every piece is coated in the creamy, spicy sauce.
I garnish with fresh chopped chives, green onions, or parsley before serving.
Servings and Timing
This recipe serves 4 people. It takes about 5 minutes to prep and 10 minutes to cook, for a total of 15 minutes—perfect for busy weeknights.
Variations
Sometimes I make a dairy-free version by using full-fat coconut milk instead of cream—it gives a tropical twist that pairs perfectly with jerk seasoning. I’ve also made it vegetarian by skipping the chicken and adding sautéed mushrooms or tofu. If I want extra heat, I add a bit of Scotch bonnet pepper or a dash of hot sauce.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it on the stovetop over low heat with a splash of stock or cream to loosen the sauce. It also freezes well for up to 3 months—when reheating from frozen, I add a bit of extra cream to bring back the original texture.
FAQs
Can I use a different type of pasta?
Yes, I like using rigatoni, penne, or fusilli since they hold the sauce well.
Can I make this without chicken?
Absolutely—I’ve used shrimp, tofu, or even just the vegetables for a lighter option.
How spicy is jerk seasoning?
It varies by brand, but I usually adjust it to my taste or mix it with a little brown sugar to balance the heat.
Can I make this dairy-free?
Yes, I replace the cream with coconut milk or a plant-based alternative.
Can I add more vegetables?
Yes, I sometimes add broccoli, spinach, or cherry tomatoes for extra color and nutrition.
Can I use leftover rotisserie chicken?
Yes, it’s perfect for this recipe—just shred it and stir it in at the end.
What kind of cheese works best?
I prefer parmesan for its sharp flavor, but mozzarella or white cheddar also melt beautifully.
Can I make it ahead of time?
Yes, I make it in advance and reheat gently with a bit of added cream or stock before serving.
How do I make it less spicy?
I cut the jerk seasoning in half and add a little more cream to mellow the heat.
Can I serve it cold as a pasta salad?
Yes, it tastes great chilled too! I skip the cheese and add a splash of lime juice for brightness.
Conclusion
I love making rasta pasta because it’s colorful, creamy, and bursting with Caribbean flavor. The spicy jerk chicken, tender pasta, and velvety sauce make it a crowd-pleasing meal every time. For me, it’s the perfect quick dinner that feels both exotic and comforting—easy to prepare, full of life, and absolutely delicious.
This creamy, colorful Rasta Pasta brings the bold flavors of the Caribbean to your dinner table. Made with jerk-seasoned chicken, tender pasta, and a velvety sauce tossed with vibrant bell peppers, it’s a quick and satisfying one-pan meal that balances heat, creaminess, and comfort perfectly.
Ingredients
16 ounces (450 g) dried pasta
2 large chicken breasts or 2 cups shredded rotisserie chicken
2 tablespoons vegetable oil (1 tbsp for frying chicken, 1 tbsp for sautéing vegetables)
3 tablespoons jerk seasoning (1.5 tbsp for the chicken, 1.5 tbsp for the sauce)
3 bell peppers (red, yellow, and green), sliced
½ cup green onions, sliced
2–3 cloves garlic, minced
¼ cup (60 ml) vegetable or chicken stock
½ cup (120 ml) heavy cream or half and half
½ cup (80 g) parmesan cheese, grated
Salt and pepper to taste
Fresh parsley or chives, for garnish
Instructions
Cook the pasta according to package directions until al dente. Drain and set aside.
If using raw chicken, cut into cubes, season with 1½ tablespoons jerk seasoning, and cook in 1 tablespoon of oil over medium heat until golden and cooked through. Remove from the pan and set aside.
In the same skillet, heat the remaining tablespoon of oil. Add the sliced bell peppers and green onions, and sauté for 4–5 minutes until tender.
Add the minced garlic and cook for 30 seconds until fragrant.
Stir in the remaining 1½ tablespoons jerk seasoning to coat the vegetables.
Pour in the stock and cream. Bring to a gentle simmer and let the sauce thicken slightly.
Return the chicken to the pan and stir in the parmesan cheese until melted into the sauce.
Add the cooked pasta and toss well to coat everything in the creamy jerk sauce.
Garnish with chopped parsley or chives and serve immediately.
Notes
Use coconut milk instead of cream for a dairy-free, tropical twist.
Make it vegetarian by swapping chicken for tofu or mushrooms.
Adjust the heat by using more or less jerk seasoning, or mix it with brown sugar for a milder flavor.
Add extra vegetables like spinach, broccoli, or cherry tomatoes for more color and nutrition.
For extra creaminess, stir in a little more cream or cheese before serving.
