Hey there, busy mamas! Let’s be real for a second: pasta night is a staple in our households because it is quick, easy, and usually kid-approved. But sometimes, the standard marinara or plain Alfredo just feels a little… boring. We get stuck in a rut, making the same spaghetti dish every Tuesday. Well, prepare to have your tastebuds completely awakened because today we are making the famous Rasta Pasta!

If you have never heard of Rasta Pasta, imagine your favorite, velvety cheese sauce, but infused with the aromatic, spicy, and savory spices of the Caribbean. Then, toss in colorful bell peppers—red, green, and yellow to represent the Rastafarian colors—and tender chunks of jerk chicken. It is a flavor explosion that brings a tropical vacation right to your kitchen table.

I first tried this dish at a little Jamaican spot in the city and immediately knew I had to recreate it for my family. The best part? It comes together in about 30 minutes. It is creamy enough to feel indulgent for a weekend dinner party, but fast enough for a chaotic Wednesday night after soccer practice. Let’s get cooking!

History & Origins

While Rasta Pasta has become a staple on the menus of Caribbean-American restaurants (especially in New York and London), its origins are a fascinating blend of cultures. The dish is widely believed to have been created by Chef Lorraine Washington at the Paradise Yard Restaurant in Negril, Jamaica, back in 1985. The story goes that she prepared a pasta dish for a crew of Jamaican construction workers using tomato sauce and ackee (a national fruit of Jamaica). The colors of the red sauce and yellow ackee, combined with the green garnish, represented the Ethiopian flag—Red, Gold, and Green—which are sacred colors in the Rastafarian culture.

One of the workers reportedly exclaimed that it was a “Rasta Pasta,” and the name stuck! Over time, the recipe evolved significantly as it migrated to the United States. The tomato base was largely swapped for a heavy cream and parmesan base (similar to Alfredo), and jerk seasoning became the star ingredient to appeal to those craving that signature island heat. While traditional Rastafarian diet (Ital) is vegetarian and salt-free, the modern, popular version of Rasta Pasta is a decadent fusion feast often loaded with chicken, shrimp, or oxtail.

Why This Recipe Works

This recipe works because it masters the culinary art of balance. Jerk seasoning is potent; it is filled with allspice, thyme, scotch bonnet peppers, garlic, and ginger. On its own, it can be intensely spicy and savory. When you introduce heavy cream and parmesan cheese, the fat content in the dairy coats the tongue and mellows out the sharp heat of the spices without erasing their flavor profile.

Texture-wise, using Penne pasta is key because the hollow tubes trap that thick, spicy, creamy sauce, ensuring every bite is juicy. The bell peppers add a necessary fresh crunch and sweetness that cuts through the richness of the cheese. It is the perfect interplay of heat, sweet, savory, and creamy. It hits every single taste receptor!

Why You’ll Love This Recipe

• ✓Ready in just 35 minutes
• ✓A perfect fusion of Italian comfort and Caribbean spice
• ✓Easily adjustable heat levels for kids
• ✓Packed with colorful veggies
• ✓Great for meal prep and leftovers
• ✓One-pan sauce method

Equipment You’ll Need

• ✓Large pot for boiling pasta
• ✓Large skillet or heavy-bottomed pan
• ✓Chef’s knife
• ✓Cutting board
• ✓Colander
• ✓Whisk
• ✓Tongs

Ingredients

• ✓1 lb (16oz) Penne pasta (or rigatoni)
• ✓1.5 lbs Boneless skinless chicken breasts, cubed
• ✓2 tbsp Jamaican Jerk Seasoning (wet marinade or dry rub)
• ✓2 tbsp Olive oil, divided
• ✓1 Red bell pepper, sliced into strips
• ✓1 Green bell pepper, sliced into strips
• ✓1 Yellow bell pepper, sliced into strips
• ✓3 Green onions (scallions), chopped
• ✓3 cloves Garlic, minced
• ✓2 cups Heavy cream (whipping cream)
• ✓1 cup Parmesan cheese, freshly grated
• ✓1 tsp Paprika (smoked preferred)
• ✓1/2 tsp Onion powder
• ✓Salt and black pepper to taste
• ✓Fresh parsley for garnish

Instructions

1. Step 1: Prep the Chicken. In a medium bowl, toss the cubed chicken breasts with 1 tablespoon of olive oil and 1.5 tablespoons of the jerk seasoning. Let it sit while you chop your veggies to let those flavors soak in.
2. Step 2: Boil the Pasta. Bring a large pot of salted water to a boil. Cook the penne pasta according to the package directions until it is al dente. Mom Tip: Reserve about 1/2 cup of the pasta water before draining!
3. Step 3: Sear the Chicken. While the pasta boils, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes until browned and cooked through. Remove the chicken from the pan and set aside on a plate.
4. Step 4: Sauté the Veggies. In the same pan (don’t clean it, that flavor is gold!), add the sliced bell peppers and white parts of the green onions. Sauté for 3-4 minutes until they are tender-crisp. Add the minced garlic and cook for another minute until fragrant.
5. Step 5: Make the Sauce. Lower the heat to medium. Pour in the heavy cream and stir, scraping up any browned bits from the bottom of the pan. Stir in the remaining jerk seasoning, paprika, and onion powder. Let it simmer gently for 3-5 minutes until the sauce slightly thickens.
6. Step 6: Cheesy Goodness. Remove the pan from the heat (or turn to very low). Gradually whisk in the parmesan cheese until smooth and melted. Taste the sauce! If you want more heat, add a pinch more jerk seasoning or cayenne.
7. Step 7: Combine. Add the cooked pasta and the chicken back into the skillet with the sauce. Toss everything together until the pasta is fully coated. If the sauce is too thick, splash in a little of that reserved pasta water to loosen it up.
8. Step 8: Serve. Garnish with the green parts of the scallions and fresh parsley. Serve immediately while hot and creamy!

Expert Cooking Tips

• ✓Use Wet Jerk Marinade: For the most authentic flavor, use a wet jerk paste (like Walkerswood or Grace brand) rather than a dry powder seasoning. The flavor is much deeper.
• ✓Don’t Overcook Peppers: You want the peppers to maintain a little crunch to contrast with the soft pasta. Don’t let them get mushy!
• ✓Fresh Grated Cheese: Please, I beg of you, grate your own Parmesan! Pre-shredded cheese has anti-caking agents that can make your sauce gritty instead of smooth.
• ✓Spice Control: Jerk seasoning can be very spicy. Start with less if you are sensitive to heat, and add more as you go.

Substitutions and Variations

This recipe is incredibly versatile! Here are some easy swaps:

• Protein: Swap chicken for shrimp (cook for just 2-3 minutes), sliced sausage, or even oxtail if you have leftovers. For a vegetarian option, use crispy chickpeas or tofu.
• Dairy-Free: You can use full-fat canned coconut milk instead of heavy cream. It adds a lovely tropical sweetness that pairs perfectly with the jerk spices.
• Pasta: While penne is traditional, rotini, rigatoni, or fettuccine work great. Use gluten-free pasta if needed.
• Spice Level: If you can’t find jerk seasoning, you can make a quick blend with allspice, cayenne, thyme, cinnamon, garlic powder, and nutmeg.

Common Mistakes to Avoid

The biggest mistake people make with Rasta Pasta is breaking the sauce. If you boil the heavy cream too vigorously or add the cheese while the heat is blasting high, the oil can separate from the milk solids, leaving you with a greasy mess. Always simmer the cream gently and turn the heat down or off before melting in the cheese.

Another common error is overcooking the pasta. Since you are tossing the pasta into the hot sauce at the end, it will continue to cook slightly. Drain it right when it hits ‘al dente’ so it stays firm and chewy.

Serving Suggestions

This dish is very rich, so I like to serve it with lighter sides to balance the meal.

• Garlic Bread: Perfect for scooping up extra sauce.
• Fried Plantains: The sweetness of ripe plantains is the perfect counter to the spicy jerk sauce.
• Fresh Green Salad: A simple arugula salad with a lemon vinaigrette cuts through the heavy dairy.
• Coleslaw: A creamy or vinegar-based slaw is a traditional side for jerk chicken.

Storage and Reheating Tips

Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken significantly as it cools.

Reheating: Do not microwave on high! Reheat gently on the stovetop or in the microwave at 50% power. Add a splash of milk, broth, or water to loosen the sauce up and make it creamy again.

Freezing: I do not recommend freezing this dish. Cream-based sauces tend to separate and become grainy when thawed and reheated.

Frequently Asked Questions

Is Rasta Pasta actually spicy?

It depends entirely on the jerk seasoning you use. Traditional jerk paste usually contains Scotch Bonnet peppers, which are very hot. If you are making this for kids, use a mild jerk seasoning or use only a teaspoon of the paste.

Can I make this ahead of time?

It is best served fresh. However, you can prep the ingredients (chop peppers, cube chicken) a day in advance to make the cooking process faster.

What is the best brand of jerk seasoning?

Most Caribbean cooks swear by ‘Walkerswood’ or ‘Grace’ jerk seasoning pastes. They are widely available in the international aisle of most grocery stores.

Why is it called Rasta Pasta?

It is named for the Rastafarian colors (Red, Green, and Gold) represented by the bell peppers and the pasta, and the Caribbean flavors used in the dish.

Can I use milk instead of heavy cream?

You can, but the sauce will be much thinner and less rich. If you use milk, you might need to make a roux (butter and flour) first to thicken it.

Is this recipe kid-friendly?

My kids love the creamy pasta and chicken! I just set aside a portion of the sauce for them before I add the full amount of spicy jerk seasoning.

Can I use pre-cooked rotisserie chicken?

Absolutely! Just toss the shredded rotisserie chicken in the jerk seasoning and add it to the pan when you sauté the peppers to warm it up.

What wine pairs well with Rasta Pasta?

Because the dish is spicy and creamy, an off-dry Riesling or a crisp Pinot Grigio works wonders to cool the palate.

Conclusion

There you have it, friends! A vibrant, soul-warming bowl of Creamy Rasta Pasta that is sure to become a new favorite in your home. It is colorful, comforting, and just the right amount of spicy. Whether you are hosting a dinner party or just need to spice up a Tuesday, this recipe delivers.

If you try this recipe, please snap a picture and tag me on Instagram or Pinterest! I love seeing your creations. Don’t forget to leave a comment below letting me know how much spice you handled. Happy cooking!