The Best Rasta Pasta Recipe with Creamy Jerk Chicken

Imagine twirling your fork through creamy, spice-infused pasta, perfectly complemented by tender jerk chicken and colorful sautéed peppers. That’s the magic of Rasta Pasta – a mouthwatering fusion dish that brings Caribbean flavors to your dinner table in just 30 minutes. This crowd-pleasing meal combines the comfort of Italian pasta with the bold, spicy kick of Jamaican cuisine.

What is Rasta Pasta?

Despite its name, Rasta Pasta isn’t directly connected to Rastafarian culture. Instead, this contemporary fusion dish celebrates Jamaica’s vibrant culinary heritage while embracing Italian pasta traditions. The result? A comfort food masterpiece featuring creamy sauce, melted cheese, and aromatic jerk spices that create an unforgettable flavor explosion in every bite.

Why You’ll Love This Jerk Chicken Rasta Pasta

This recipe isn’t just another pasta dish – it’s a gateway to Caribbean flavors that’s surprisingly easy to master. The combination of al dente pasta, succulent jerk chicken, and a velvety parmesan cream sauce creates a symphony of flavors that will have your family requesting seconds. Best of all, it’s incredibly versatile – you can adjust the spice level, swap proteins, or make it dairy-free to suit your dietary needs.

Ingredients You’ll Need

For the Pasta:

• 1 pound penne or fusilli pasta
• 2 tablespoons olive oil
• 1 pound boneless chicken breast, diced
• 3 tablespoons jerk seasoning
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 4 garlic cloves, minced
• 1 green bell pepper, sliced
• 1 bunch green onions, chopped

For the Cream Sauce:

• 2 cups heavy cream
• 1 cup freshly grated parmesan cheese
• 1 cup chicken broth
• Salt and black pepper to taste
• Fresh thyme for garnish

Step-by-Step Instructions

1. Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
2. While the pasta cooks, season diced chicken with 2 tablespoons of jerk seasoning. Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden brown and cooked through, about 6-8 minutes. Remove and set aside.
3. In the same skillet, sauté bell peppers and half the green onions until slightly softened but still crisp, about 3-4 minutes. Add garlic and cook for another minute until fragrant.
4. Reduce heat to medium-low. Pour in heavy cream and chicken broth, stirring to combine. Add remaining jerk seasoning and bring to a gentle simmer.
5. Stir in parmesan cheese until melted and sauce is smooth. If the sauce is too thick, add reserved pasta water a little at a time.
6. Return chicken to the skillet and add cooked pasta. Toss everything together until well combined and heated through.
7. Garnish with remaining green onions and fresh thyme before serving.

Choosing Your Chicken

For convenience, you can use rotisserie chicken – simply shred it and toss with jerk seasoning before adding to the sauce. If using fresh chicken, thigh meat offers more flavor and moisture than breast meat, though both work beautifully in this recipe.

Recipe Variations

Make it your own with these delicious twists:

• Seafood Lover’s Version: Replace chicken with grilled shrimp or salmon
• With Traeger Recipes
• With Pollo Loco Recipe
• Dairy-Free Option: Substitute coconut milk for heavy cream and nutritional yeast for parmesan

Best Pasta Choices

While penne and fusilli are popular choices, any medium-sized pasta works well. Consider:

• Rigatoni for extra sauce-holding capacity
• Farfalle for a fun, festive appearance
• Rotini for maximum sauce coverage
• Gemelli for an elegant twist

Pro Tips for Perfect Rasta Pasta

1. Toast your jerk seasoning in the pan before adding other ingredients to enhance its flavor
2. Don’t overcook the bell peppers – they should maintain some crunch
3. Reserve pasta water before draining – it’s liquid gold for adjusting sauce consistency
4. Let the cream come to room temperature before adding to prevent curdling
5. Grate parmesan fresh for the smoothest sauce

Storage and Reheating

Store leftovers in an airtight container for up to 3 days. When reheating, add a splash of cream or milk to restore the sauce’s silky texture. Avoid freezing as the cream sauce may separate upon thawing.

Frequently Asked Questions (FAQ)

What’s the best type of jerk seasoning to use?

For authentic flavor, look for Jamaican brands like Walkerswood or Grace. You can also make your own using a blend of allspice, thyme, scotch bonnet peppers, and other Caribbean spices.

Can I use milk instead of heavy cream?

While heavy cream provides the best texture, you can use half-and-half. If using regular milk, you’ll need to thicken the sauce with a roux (butter and flour mixture) first.

How can I make the sauce thicker?

If your sauce is too thin, continue simmering until it reaches desired consistency. You can also add more freshly grated parmesan cheese to help thicken it.

What if I don’t have all three colors of bell peppers?

While the three colors create the traditional look, you can use just one or two colors. The taste will be the same, though the visual appeal might differ slightly.

Can I use pre-shredded cheese?

Fresh-grated parmesan works best as it melts more smoothly. Pre-shredded cheese often contains anti-caking agents that can make the sauce grainy.

Whether you’re craving comfort food with a twist or looking to explore Caribbean flavors, this Rasta Pasta recipe delivers on all fronts. The combination of creamy sauce, tender chicken, and bold jerk spices creates a memorable meal that’s sure to become a family favorite. Give it a try tonight and transport your taste buds to the Caribbean!

Remember to tag us in your Rasta Pasta creations and share your personal touches in the comments below. We love seeing how you make this recipe your own!