Name: Rasta Pasta
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Ingredients: 1 1/2 lbs Boneless Skinless Chicken Thighs ((sliced into strips)); 2 tbsp Olive Oil; 1 1/2 tbsp Wet Jerk Seasoning; 2 tsp Onion Powder; 1 tsp Garlic Powder; 1 tsp Browning Sauce; 16 oz Campanelle or Penne Pasta; 1 tbsp Olive Oil; 1 Yellow Onion ((diced) ); 3 Bell Peppers ((sliced) - I like to a mix of use red, yellow, and green ); 4 cloves Garlic ((diced)); 2 tbsp Salted Butter; 2 tbsp All Purpose Flour; 1 tsp Garlic Powder; 1 tsp Dried Thyme; 1/4 tsp Allspice; 1 pack Sazon; 1/2 tbsp Chicken Bouillon Paste; 1 tbsp Wet Jerk Seasoning; 1 cup Canned Coconut Milk; 2 cups Heavy Cream; 4 oz Cream Cheese; 1 1/2 cups Parmesan Cheese ((grated)); 1 tsp Black Pepper and Kosher Salt ((more or less as per your personal preference)); 1 tbsp Lemon Juice; Fresh Cilantro ((diced), for garnish)

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This creamy rasta pasta recipe is a bold and flavorful dish made with juicy jerk chicken, sautéed bell peppers, and pasta coated in a rich, savory coconut cream sauce. It has the perfect amount of heat, comes together easily, and gives you big, restaurant-style flavor in under an hour.

rasta pasta in a large skillet topped with cilantro, sauteed bell peppers, and jerk chicken.

The Best Rasta Pasta Recipe

This Jamaican-inspired creamy rasta pasta recipe is packed with that spicy-aromatic jerk flavor that hits you right away. The sauce is rich and silky with a gentle spicy kick and a whole lot of savory depth in every bite.

What I love most is how the spice doesn’t overpower the dish, it melts into the creaminess and gives the pasta Caribbean-inspired flavor in every bite. It’s spicy, cheesy, slightly smoky, a little tangy, and so satisfying – the perfect quick weeknight dinner.

Key Ingredients

rasta pasta in a skillet with a spoon scooping out a portion to show the creamy sauce coated pasta.

(the full list of ingredients can be found in the recipe card)

Boneless Skinless Chicken Thighs have more fat than chicken breast, which helps them stay tender throughout the cooking process. No sad, dry chicken over here!
Browning Sauce adds a smoky, caramelized flavor and beautiful golden-brown finish to the chicken. A little goes a long way!
Wet Jamaican Jerk Seasoning is the heart of the dish. It can be found in most local grocery stores. Also, this is not traditional but I use a little Sazon for a boost in flavor, too!
Yellow Onion and Red, Yellow, and Green Bell Peppers: The onions and bell peppers add sweetness, color, and texture. The red, yellow, and green peppers also give the pasta its signature Rasta colors. Cooking them in the same pan as the chicken helps them soak up all those jerk-seasoned browned bits.
Unsweetened Canned Coconut Milk makes the sauce creamy and adds a subtle sweetness that balances the heat from the jerk seasoning.
Parmesan Cheese adds flavor and thickens the sauce. Use freshly grated parmesan for best results!
Cilantro adds a fresh, bright finish that cuts through the richness of the sauce.
Campanelle Pasta: I used campanelle because the ruffled edges catch the creamy jerk sauce beautifully. Penne pasta also works well because the sauce gets inside the tubes.

Easy Variations

Switch up your protein of choice! Pan seared Shrimp, oxtail, blackened salmon, smoked sausage, steak, and even ground beef are all good options! You can also omit any meat entirely, it’ll still be extremely delicious!
Other Good Pasta Shapes: Rigatoni, fusilli, rotini, cavatappi, farfalle, shells, and ziti all work well. Short pasta shapes with ridges, curves, or openings are best because they hold onto the sauce.

How To Make Rasta Pasta

seared marinated jerk chicken in a skillet.

Step 1: Marinate the sear the jerk chicken. Pat the chicken thighs dry, then cut them into bite-sized pieces. Toss the chicken with olive oil, seasonings, and browning sauce. Let the chicken marinate for at least 30 minutes. Heat olive oil in a Dutch oven or large skillet over medium heat, then sear the marinated chicken until browned, about 3-4 minutes per side and fully cooked through. Remove the chicken from the pan, but leave all those flavorful bits behind.

sauteed peppers and onions in a skillet.

Step 2: Cook the pasta and sauté the peppers. Boil the pasta in a large pot of water until al dente according to package directions, then drain and set aside. (Pro tip: save about a 1/2 cup of pasta water to thin the sauce if needed.) Add the sliced bell peppers and onions to the same pan and cook until softened. Remove the peppers, then sauté garlic with butter, flour, seasonings, and chicken bouillon until a thick, fragrant paste forms.

creamy rasta pasta sauce in a large skillet.

Step 3: Make the creamy jerk sauce. Slowly stir in coconut milk, heavy cream, and cream cheese until smooth, then simmer over low heat before adding grated parmesan cheese and lemon juice. If you prefer a thinner sauce, add a little of the reserved pasta water until the desired consistency is reached.

finished rasta pasta in a large skillet topped with fresh cilantro.

Step 4: Toss everything together. Fold the cooked chicken, peppers, onions, and cooked pasta into the creamy sauce until everything is evenly coated. Let it warm together for a few minutes so the pasta absorbs the sauce, then finish with extra parmesan, fresh herbs, or more jerk seasoning if desired.

Expert Cooking Tips for the Best Rasta Pasta

Don’t wipe the pan after cooking the chicken. Those browned bits are full of jerk flavor and help build a deeper, more savory sauce.
Use wet jerk seasoning for the boldest flavor. It coats the chicken better than a dry blend and melts into the sauce more smoothly.
Save some pasta water. A splash helps loosen the sauce if it gets too thick while still keeping it silky.
Add the parmesan off lower heat. This helps it melt into the sauce instead of turning grainy.

Serving Suggestions

Rasta Pasta pairs well with simple sides that balance the heat. Serve it with garlic bread and a crisp green salad for a complete meal. For a more caribbean style spread, serve with fried sweet plantains and a side of beef patties with a pina colada mocktail!