I’ve been wanting to make Rasta Pasta for a while because I’m a BIG fan of bold, spicy flavors. This Jamaican-inspired dish brings all that flavor to the table with tender jerk-seasoned chicken, sweet bell peppers, and penne coated in a creamy Parmesan sauce. The peppers and creamy sauce help balance the warmth of the jerk seasoning, and everything cooks in one skillet for less cleanup! It’s colorful, hearty, genuinely delicious, and ready in 45 minutes. Better yet, at just $2.80 per serving, it’s a fun way to switch up pasta night without spending a fortune!
A Spiced Chicken and Peppers Pasta
If you’ve never heard of Rasta pasta, here’s a little background! It’s believed to have originated in Negril, Jamaica, in 1985, when chef Lorraine Washington served homemade fettuccine with tomato sauce and ackee (Jamaica’s national fruit) to a group of construction workers. The red, gold (yellow), and green colors associated with the Rastafari movement inspired one of the workers to name it Rasta pasta. And you’ll spot those same colors in the three bell peppers I use in my recipe, too! There are plenty of versions of this dish today, but the one I’m most familiar with is this creamy, jerk-seasoned pasta. My recipe is a simple, budget-friendly take on this dish, rather than a recreation of the original.
For my version, I’ve kept things easy on both the cook AND the grocery budget! I sear the jerk-seasoned chicken first, then cook the colorful peppers in the same skillet so none of those delicious browned bits go to waste. I also skip boiling the penne separately and simmer it right in the chicken broth, where it absorbs all that savory seasoning and releases starch to help thicken the sauce. Half-and-half keeps things creamy without the extra cost of heavy cream, and I stir in Parmesan off the heat for a smooth finish. It’s a similar approach to our creamy Cajun chicken pasta, but with the bold flavor of jerk seasoning and plenty of colorful peppers.
Recipe Success Tips
- Cut the chicken into thin cutlets. I slice each chicken breast horizontally in half before seasoning. This gives me four thinner pieces that cook more evenly and quickly, without the outside drying out before the center is done. Aim for 3-4 minutes per side, but always check the thickest part reaches 165°F with a meat thermometer. And here’s a little budget win: I only need 1 lb. of chicken for four hearty servings, thanks to all those peppers and pasta!
- Adjust the jerk seasoning to your spice tolerance. Jerk blends can vary a LOT in heat and saltiness. For a milder pasta, I’d choose a mild jerk blend rather than leaving out most of the seasoning. That way, you still get those lovely aromatic flavors from spices like allspice and thyme. The broth and Parmesan add salt, too, so give the finished sauce a taste before adding any more.
- Keep an eye on the pasta and the liquid. Unlike some of our other one-pot pasta recipes, I simmer this one uncovered. This lets some of the broth evaporate as the penne releases starch, creating a flavorful, slightly thickened base for our creamy sauce. Keep the broth at a steady simmer and stir often. The penne should still have a little firmness in the center, with most of the broth absorbed. It’ll finish cooking once you add the half-and-half. If the pan looks dry before the pasta is ready, add a splash of hot broth or water. Still looking too soupy? Give it another minute or two to reduce before adding the dairy. Different pans and stovetops can make a difference here!
- Be gentle with the creamy sauce. Half-and-half is my budget-friendly alternative to heavy cream, but its lower fat content makes it more likely to separate if you boil it too hard. Once you add it, keep the heat low and let the sauce thicken around the pasta. Then turn off the heat before stirring in the Parmesan to help prevent clumping. I also save the fresh lime for serving rather than adding it directly to the hot dairy sauce. Everyone can add a squeeze to their own bowl, and there’s less risk of the acidity making the sauce grainy.
Meal Prep it!
I’m all for getting an extra lunch out of dinner, and this Rasta pasta is PERFECT for meal prepping! Whenever I’m serving veggies on the side, I’ll usually make a little extra and pack them alongside the pasta (like the broccoli and green beans shown here). I like using divided meal prep containers to keep the veggies from sitting in the creamy sauce. Then, once the pasta is cool, I’ll just pop the lid on and store everything in the fridge for up to 4 days. The pasta does soak up some of the sauce as it sits, so I add a little splash of water or broth when reheating in the microwave to bring back its saucy consistency.
If you know you’ll be reheating the pasta throughout the week, cook it just until tender rather than letting it get overly soft in the pot.
Rasta Pasta
Equipment
- Large Deep Skillet with a Lid or Dutch Oven
Ingredients
- 2 large chicken breasts boneless & skinless, $2.57*
- 1½ Tbsp jerk seasoning divided, $0.56**
- 1 Tbsp cooking oil $0.04
- 1 yellow onion diced, $0.86
- 1 red bell pepper sliced, $1.52
- 1 green bell pepper sliced, $0.86
- 1 yellow bell pepper $1.46
- 3 garlic cloves minced, $0.21
- 8 oz. penne pasta uncooked, $0.62***
- 2 cups chicken broth $0.25****
- 1 cup half-and-half $0.62
- ½ cup Parmesan cheese grated, $1.16*****
- 1 lime cut into wedges, (optional) $0.25
- 2 green onions sliced, $0.23
Instructions
- Gather all ingredients.
- Dice onion, slice bell peppers, and mince garlic.
- Slice each chicken breast horizontally in half to create four thin cutlets. Season both sides with about 1 tablespoon of the jerk seasoning.
- Heat the oil in a large Dutch oven or deep skillet over medium-high heat. Add the chicken and cook for 3-4 minutes per side, or until browned and cooked through with the temperature reading at least 165°F. Transfer the chicken to a plate to rest.
- Add the onion and bell peppers to the same pot. Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften and the browned bits from the chicken have loosened from the bottom of the pot.
- Add the garlic and remaining ½ tablespoon jerk seasoning. Cook for 1 minute, stirring constantly.
- Add the penne and chicken broth. Stir to combine and bring to a simmer. Cook uncovered for 8-10 minutes, stirring frequently (see notes) so the pasta doesn't stick, until the pasta is nearly tender and most of the broth has been absorbed.
- Stir in the half-and-half and continue cooking for 3-4 minutes, stirring frequently, until the pasta is tender and the sauce is creamy.
- Remove the pot from the heat and stir in the Parmesan. If the sauce is thicker than you’d like, add a splash of water or broth.
- Slice the chicken into strips, cutting against the grain to keep the chicken juicy. (see notes)
- Add sliced chicken onto pasta and finish with sliced green onion and a squeeze of fresh lime if desired. Enjoy.
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Notes
Nutrition
how to make Rasta Pasta Step-by-Step Photos
Gather your ingredients: Before getting started, gather and measure everything you’ll need for this pasta. I recommend having your jerk seasoning, chicken broth, half-and-half, and Parmesan ready to go so you can focus on cooking once the skillet gets hot. You’ll also need a large, deep skillet or Dutch oven with enough room to stir the pasta as it cooks.
Prep the vegetables: Dice 1 yellow onion, slice 1 red, 1 green, and 1 yellow bell pepper into strips, and mince 3 cloves of garlic. Try to keep the pepper slices roughly the same thickness so they soften evenly in the skillet.
Prepare and season the chicken: Carefully slice 2 large boneless, skinless chicken breasts (about 1 lb. total) horizontally through the middle to make 4 thinner cutlets. Sprinkle about 1 Tbsp of jerk seasoning over both sides, making sure each cutlet is evenly coated.
Cook the chicken: Heat 1 Tbsp cooking oil in a large Dutch oven or deep skillet over medium-high heat. Once the oil is hot and shimmering, add the seasoned chicken. You should hear a nice sizzle! Cook for 3-4 minutes per side, until the outside is nicely browned and the thickest part reaches an internal temperature of 165°F. Transfer the chicken to a plate and let it rest while you prepare the pasta. Don’t wash the skillet! Those browned bits left behind will add flavor to the sauce.
Soften the vegetables: Add the diced onion and sliced bell peppers to the same skillet. Cook for 4-5 minutes, stirring occasionally, until the onion begins to turn translucent and the peppers start to soften but still have a little bite. As you stir, gently scrape up the flavorful browned bits left behind by the chicken.
Add the garlic and seasoning: Stir in the 3 minced garlic cloves and the remaining ½ Tbsp jerk seasoning. Cook for 1 minute, stirring constantly, until the garlic smells fragrant and the seasoning is evenly distributed. Keep everything moving so the garlic and spices don’t burn.
Cook the pasta in the broth: Add 8 oz. penne pasta and 2 cups chicken broth to the skillet. Stir well, making sure the pasta is coated in the seasoned broth, then bring everything to a simmer. Cook uncovered for 8-10 minutes, stirring frequently and scraping along the bottom to prevent sticking. The pasta should be nearly tender, with most of the broth absorbed and a little starchy liquid remaining. Don’t worry if the pasta isn’t completely cooked yet…it’ll finish cooking in the next step.
Make it creamy: Pour in 1 cup half-and-half and stir to combine. Continue cooking for 3-4 minutes, stirring frequently, until the penne is tender and the sauce has thickened. Keep it at a gentle simmer, not a vigorous boil. The sauce should look creamy and lightly coat the pasta.
Finish with Parmesan: Remove the skillet from the heat and stir in ½ cup (45g) finely grated Parmesan cheese. Keep stirring until the cheese melts into the warm, starchy sauce and everything looks smooth and creamy. If the sauce seems a little too thick, stir in a splash of water or chicken broth until it reaches your preferred consistency.
Slice the chicken: Once the chicken has rested, slice each cutlet into thin strips, cutting across the direction of the muscle fibers (against the grain). This shortens the fibers, making the chicken more tender and easier to chew.
Garnish and serve: Arrange the sliced jerk-seasoned chicken over the creamy pasta. Finish with 2 sliced green onions and a squeeze of fresh lime from 1 lime cut into wedges, if desired. (However, I highly recommend the lime! Its fresh acidity adds a lovely finishing touch to the warmly spiced sauce). Serve warm and enjoy!
How to Serve Rasta Pasta
This recipe makes four generous 2-cup servings, so it’s a pretty hearty meal all on its own! I like to serve it in bowls with the sliced jerk chicken on top, a sprinkle of green onions, and a squeeze of fresh lime to brighten up that creamy sauce. If I’m adding a side, I’ll usually go for something fresh and crunchy. A simple side salad or our cucumber mango salad is a delicious match, with sweet mango and tangy dressing that pair beautifully with the warm jerk spices. It also makes four servings and takes just 15 minutes! Steamed broccoli is another easy option, or try our sautéed green beans, which also serve four and are ready in 15 minutes.
And if you really want to lean into the Jamaican-Italian fusion of this recipe, why not add some homemade garlic bread? Those buttery, crispy edges are perfect for scooping up any leftover creamy sauce. It’s ready in 25 minutes, so you can get it in the oven while the pasta cooks!
Storage & Reheating
Let any leftovers cool, then transfer it to an airtight container and refrigerate for up to 3-4 days. I recommend storing any extra green onions and lime wedges separately so you can add them fresh when serving.
Reheating
The pasta will absorb some of the sauce as it sits, so I like adding a splash of water, chicken broth, or milk when reheating. You have two options:
- Stovetop: Add the pasta to a skillet with a splash of liquid and warm over medium-low heat, stirring occasionally until heated through.
- Microwave: Place a portion in a microwave-safe bowl with a little water or broth. Cover loosely and heat in 30-second intervals, stirring between each, until heated through.
Whichever method you use, reheat the chicken and pasta to 165°F throughout. Keep the heat gentle to help prevent the creamy sauce from separating.
Freezing
I don’t recommend freezing this Rasta pasta. The creamy sauce can separate once thawed, and the penne can become overly soft when reheated. It’s definitely best enjoyed fresh or refrigerated for a few days.
More Recipes with Jerk Seasoning
- If you’ve got more jerk seasoning to use, I’d make our Jerk Chicken with Pineapple Black Bean Salsa. The sweet, juicy pineapple is delicious with the spicy chicken, and it’s great for meal prep!
- These Coconut Jerk Peas combine tender black-eyed peas, creamy coconut milk, and bold jerk seasoning for a budget-friendly meal served over rice.
- I’m all for making vegetables more exciting, and our Jerk Seasoned Collard Greens do just that! They’re simmered in a savory, warmly spiced broth with a little orange juice for sweetness.
- Our Loaded Sweet Potatoes with Chipotle Lime Crema use jerk-seasoned roasted sweet potatoes topped with black beans, colorful veggies, and a tangy chipotle lime sauce.
More Chicken Pasta Recipes
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