One-pot Jamaican Rasta Pasta is a simple recipe loaded with strong color and taste. It’s made with tender chicken, bell peppers, and onions tossed in a velvety sauce with jerk flavoring, for the ideal weeknight meal!

Recipe Introduction.

Why you’ll like it: Jerk chicken pasta fasts, simple, and very yummy! This supper recipe is prepared in one pot in under an hour.

The length of time it takes: 45 minutes from start to complete.
Devices you’ll require: a big frying pan or Dutch oven.
Servings: 6 portions.

Creamy Rasta Pasta With Jerk Flavoring

The other night I flung open my refrigerator in requirement of motivation. 45 minutes later on, this impressive Jamaican Rasta Pasta was on the table. It took barely any effort and we could not get enough! This Rasta Pasta recipe is filled with tender chicken, bell peppers, and kicky jerk flavoring, all prepared together in an insanely velvety sauce. It’s basic to make, however the tastes are, to price estimate Bob Marley, jammin’.

Enjoyable truth: In Jamaica, “jamming” implies an unscripted event. Which, coincidentally, is precisely what this Rasta Pasta was. It’s prepared in under an hour, and you will not discover a weeknight supper with a more tasty mix of veggies, protein, and spice.

Why You’ll Love This Rasta Pasta Recipe

  • Jamaican-inspired. If you’re simply getting familiarized with the special, hot taste of jerk flavoring, this is the meal to do it. The addition of cream and cheese in the sauce assists to mellow out the heat while keeping all that island-style taste.
  • One-pot. This velvety Rasta Pasta comes together in one pot on the stovetop. Not just does it indicate the simplest clean-up, however all those Caribbean tastes integrate into a genuinely tasty, spicy, and tasty pasta supper.
  • Adjustable. Alter this recipe in lots of methods. Make it vegetarian, swap out the cream, include your own veggies, and adjust the spice levels to taste. Keep checking out for more tips!

Why Is It Called Rasta Pasta?

Jamaican Rasta Pasta (likewise called jerk chicken pasta) came from Negril, Jamaica. Chef Lorraine Washington created a pasta meal for some starving employees, including fettuccine, tomato sauce, and a regional component, ackee fruit. The employees called it “Rasta Pasta” as the colors advised them of the Rasta colors, and the noodles looked a bit like dreadlocks!

Quick forward to now, and there have actually been numerous variations of this enjoyable, simple pastarecipe My variation of Rasta Pasta is filled with red, green, and yellow bell peppers for color, Jamaican jerk for taste, juicy chicken, and brief pasta noodles.

Ingredients You’ll Require

Below is a brief introduction of the ingredients you’ll require to make this simple Rasta Pasta. Do not forget to scroll to the recipe card for the complete recipe quantities, guidelines, and dietary information.

  • Chicken— Boneless, skinless chicken breasts or thighs, cut into thin strips.
  • Salt and Pepper
  • Olive Oil
  • Onion— Very finely sliced yellow onion, or another moderate onion like Vidalia or brown onion.
  • Bell Peppers— Sliced red, green, and yellow bell peppers produce the Rasta colors.
  • Garlic— What’s a pasta recipe without garlic?
  • Jerk Flavoring— Jamaican jerk flavoring is a mix of herbs and spices with a hot pepper kick (see listed below). You’ll discover it in the spice aisle at the majority of supermarket. Depending upon the mix you’re utilizing, you can include basically to taste.
  • Chicken Broth— I choose to prepare with low-sodium chicken broth or stock, to keep the salt levels under control.
  • Pasta— We make our rasta pasta with brief pasta, such as ziti, penne, rotini, or farfalle. It makes it simpler to scoop! You can actually utilize any kind of pasta you ‘d like, however.
  • Whipping Cream— Or half-and-half, if you choose a lighter sauce.
  • Parmesan— Newly grated parmesan is constantly best in regards to texture however pre-grated likewise works fine in this recipe.

What remains in Jerk Flavoring?

Jerk flavoring is a staple in Jamaican food. It’s a spice mix made from intense Scotch bonnet peppers, allspice and other ingredients like cinnamon and clove, nutmeg, thyme, garlic powder, and brown sugar. I make my pasta with dry jerk spice, however this recipe will deal with any kind of jerk flavoring, jerk marinade, and even jerk sauce (whatever you have on hand!). You can discover a mix that fits your tastes at the supermarket, or include some additional cayenne pepper for spice.

How to Make Rasta Pasta

Who’s prepared to make some velvety jerk chicken pasta? Go out a big frying pan or pot, and let’s begin:

  • Brown the chicken. Start by including the chicken pieces to a big pot with oil. Brown the chicken for a couple of minutes, stirring periodically.
  • Include veggies. Toss in your chopped onions and bell pepper. Continue to prepare till the veggies are softened. After, stir in the garlic and jerk flavoring.
  • Integrate and prepare. Pour in the chicken broth followed by the pasta. Stir whatever together and bring the pot to a boil, then cover and simmer till the pasta is al dente (prepared however still company).
  • Include the cream and cheese. Warm the cream prior to you include it to the pot with the pasta. Cold cream in hot sauce will curdle! Lower the heat, then stir the cream into the pot in addition to grated parmesan.
  • Rest. Once the cheese is melted, take the pot off the heat and let the pasta rest, covered, for 5 minutes prior to serving.
Close up of Rasta Pasta in a pot with a serving spoon.

Tips for Succes

Here are my pointers for the very best Rasta Pasta:

  • Adjust the spice level by changing the quantity of jerk flavoring to taste.
  • Do not overcook the pasta. Various pasta has various cooking times. Prepare the pasta according to the instructions on the plan, and attempt your finest to not overcook it, as it might end up being mushy.
  • Usage leftover roasted chicken and even remaining turkey. If you’re making this recipe with chicken that’s currently prepared, I advise including it in at the end so that it can heat up.
Close up of Rasta Pasta in a large bowl.

Make This Pasta Recipe Your Own

Like any home- prepared pasta recipe, your Jamaican Rasta Pasta can be personalized any method that you ‘d like. Attempt these simple variation concepts:

  • Make vegetarian Rasta Pasta. Exclude the chicken and utilize veggie broth rather. You can change the chicken with mushrooms, chickpeas, or another vegetable.
  • To make this chicken pasta dairy-free, replacement coconut milk in location of whipping cream. Or, make a tomato-based broth utilizing canned diced tomatoes.
  • Usage another protein, like shrimp or steak. You might require to adjust the cooking times appropriately.
  • In location of yellow onions, include sliced green onions for a lot more color.
A bowl of Rasta Pasta next to red, green, and yellow bell peppers on a countertop.

What to Serve With Rasta Pasta

We serve our Rasta Pasta sprayed with crushed red peppers and additional parmesan. It’s a Jamaican-Italian meal by itself, or we’ll match it with a spinach salad or arugula salad for a fresh side of greens. This shrimp salad with mango and avocado is likewise a preferred! Obviously, you can never ever fail with a piece of crusty Dutch oven bread for absorbing the additional sauce. In the summer season, this island-inspired meal is an ideal match with a bay breeze mixed drink or a revitalizing Aperol spritz.

Overhead view of a bowl of Rasta Pasta next to a smaller bowl of crushed red peppers.

Saving and Reheating Leftovers

  • Refrigerator. Shop any leftovers in an airtight container in the refrigerator for approximately 3 days. Reheat your Rasta Pasta portions in the microwave, or in a pan on the stovetop till it’s warmed through. You can include a splash of cream, water, or broth to assist relax the sauce if required.
  • Freezer. I do not typically advise freezing recipes which contain dairy, as there’s an opportunity that the cream will divide as soon as defrosted. It can likewise affect the texture of the prepared peppers.

Did you make this? Make certain to leave an evaluation listed below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Rasta past in pan - penne pasta, peppers, and spices.

Preparation Time: 15 minutes

Prepare Time: 30 minutes

Overall Time: 45 minutes

6 portions

Avoid your screen from going dark

Jamaican Rasta Pasta is a simple weeknight supper loaded with color and taste. It’s a one-pot recipe made with tender chicken, bell peppers, and jerk flavoring in a velvety sauce.


  • Heat a big straight sided frying pan or Dutch oven over medium-high heat.

  • Season chicken with salt and pepper. When pan is hot, include olive oil and chicken. Prepare for 3 to 4 minutes, stirring one or two times, or till gently browned however not prepared all the method through.

  • Include onions and bell peppers and cook, stirring periodically, for 3 to 4 minutes or till onions are clear.

  • Include garlic and jerk flavoring and cook, stirring, for 1 minute or till garlic is aromatic.

  • Include chicken broth and pasta.

  • Stir well to integrate, give a boil, and lower pasta so it is immersed in broth.

  • Decrease heat to medium, preserving a simmer. Cover and prepare, stirring regularly, till pasta is al dente, about 15 minutes (describe package instructions).

  • Warm cream a little in microwave (about 30 seconds).

  • Decrease heat to low; stir in cream and parmesan cheese.

  • As soon as parmesan has actually melted and sauce has actually thickened a little, shut off heat and cover for a minimum of 5 minutes.

  • Serve in shallow bowls, garnished with red pepper flakes, if wanted.


  • Makes about 8 cups.
  • We advise a brief pasta such as ziti (as imagined), farfalle, rotini, or penne.
  • Remaining pasta must be cooled quickly in a covered container. It will keep for 3 days.
  • You can change the spice level of the meal by including basically jerk flavoring, depending upon your choice.

Nutrition Info

Serving: 1.5 cups, Calories: 192 kcal, Carbohydrates: 8 g, Protein: 19 g, Fat: 10 g, Hydrogenated Fat: 5 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 4 g, Trans Fat: 0.01 g, Cholesterol: 54 mg, Salt: 543 mg, Potassium: 521 mg, Fiber: 2 g, Sugar: 3 g, Vitamin A: 1206 IU, Vitamin C: 62 mg, Calcium: 140 mg, Iron: 1 mg

This site supplies approximate nutrition info for benefit and as a courtesy just. Nutrition information is collected mostly from the USDA Food Structure Database, whenever offered, or otherwise other online calculators.

Did You Make This? Make certain to submit a picture & & tag me at @RachelCooksBlog. I like seeing what you made!