Rasta Pasta: The One-Pot Wonder That’s Always a Crowd Favorite! Let’s just cut to the chase: this Rasta Pasta recipe is a straight-up weeknight hero. It’s bold, creamy, spicy (if you want it to be), cheesy, and packed with flavor in every single bite. You don’t need to be a chef, a meal-prepper, or even particularly organized to pull this off. If you’ve got chicken, a box of pasta, and some basic fridge staples, you’re already halfway there! Rasta pasta is one dish I will make over and over again in our home. Boneless chicken thighs seasoned with a homemade jerk chicken seasoning, penne pasta, Monterey Jack cheese, and more. A creamy, cheesy, and flavorful chicken pasta recipe.
This is one of those meals that feels like you did something. You’ve got color. You’ve got flavor. You’ve got that moment when someone in your house walks in and says, “What smells so good?” And you can say, “Dinner. You’re welcome.”
Now before anyone comes for me—this isn’t “authentic” Jamaican food. But it’s inspired by Caribbean flavors, especially jerk seasoning, which is the star of the show here. That stuff is magic: spicy, sweet, earthy, a little smoky. It takes basic chicken from “meh” to next level in under five minutes. Rub it all over your diced chicken, let it sizzle in butter (yes, butter, we’re going for flavor), and the whole kitchen starts smelling amazing.
Then you sauté bell peppers and onions until they’re soft and a little caramelized around the edges. Add garlic. Always garlic. That’s when things start getting serious. The last bit of jerk seasoning goes in here, blooming in the butter and coating the veggies with that signature warmth. From there, it’s all about building a sauce that’s ridiculously easy but tastes like it took hours. Chicken broth + heavy cream + cheese = creamy, slightly spicy magic. And because you’re using the same pot, all those browned bits from cooking the chicken and veggies get swept up into the sauce. No flavor left behind.
Meanwhile, the pasta is doing its thing in a separate pot. You could technically boil it first, but if you’re like me and forget to multitask, just get it going while the sauce simmers. Use penne or whatever sturdy pasta you have on hand—just make sure it’s cooked al dente so it can soak up the sauce without getting mushy.
Once the cheese is melted into that creamy sauce and your kitchen smells like you actually know what you’re doing, toss everything together. That’s it. That’s the magic moment. Everything coated in creamy, cheesy, spicy sauce with chunks of juicy chicken and tender veggies in every forkful.
This recipe is perfect for a busy weeknight, weekend, or any time of the year. You get a bit of spice and creamy flavors in each bite. This recipe is flavor-loaded every single time we serve it up.
You might also like this Southwest chicken salad, Asiago chicken, or even taco fried chicken. All are new and tasty chicken recipes that will impress.
What Is Rasta Pasta?
You will find that Rasta Pasta is a dish featuring Jamaican jerk seasoning-flavored chicken and pasta. Often, it pairs with a creamy sauce, bell peppers, and is topped with parsley or additional red pepper flakes. Spicy, robust, and flavorful, down to the last bite.
Now, the protein used can be changed; shrimp is also used as an alternative to chicken. Or you can leave the protein out to make a meatless pasta dish.
Reasons To Try Rasta Pasta Recipe
- New Meal Idea: If you are tired of eating the same meals over and over again, step out of the box with a new meal idea.
- Creamy Pasta: I love a good creamy pasta, and that is precisely what you get with this recipe.
- Budget-Friendly: This recipe yields a substantial amount and is not overly expensive to prepare. Great for meal prep as a lunch or dinner option.
Ingredients Needed
Chicken: I used boneless, skinless chicken breasts for this recipe. You can use any boneless chicken if you would like.
Jerk Seasoning: Reach for store-bought or homemade Caribbean jerk seasoning.
Butter: A bit of real butter will help add flavor, prevent sticking in the pan, and create a smooth sauce.
Peppers and Onions: Bell peppers, diced onion, and garlic are used to help create and deepen the flavors of the pasta dish.
Heavy Cream: Opt for heavy cream to achieve an ultra-thick and velvety sauce.
Chicken Broth: You can use chicken broth or even do a bone broth to help add more nutrients to the dish.
Cheese: A bit of Monterey Jack cheese will be used to help give your cheesy chicken pasta the optimal flavor.
Pasta: We used penne pasta, but any medium-sized pasta will work for this recipe. Reserve some of the pasta water for the recipe as well.
Red Pepper Flakes and Parsley: Both are optional and used for garnishing the top of the dish right before serving.
Variations to The Recipe
Top the dish with some scallions or green onions for a pop of color and added flavoring.
Add 1/4 cup of parmesan cheese for a slightly tangier, cheesier twist to the dish. It will elevate the flavor.
If you want a spicier dish, you can add a sliced jalapeno when you add the bell pepper.
Swap the chicken with shrimp. I recommend peeling the shrimp first to remove the shells, so the jerk seasoning adheres to the shrimp.
You can use full-fat coconut milk instead of heavy cream if you prefer dairy-free ingredients. Then use a dairy-free cheese alternative.
Go meatless and make pasta, then create a pasta dish that’s meat-free.
You can go fancy and garnish with a sprinkle of red pepper flakes or some chopped parsley if you’re feeling it—or you can skip that and dive in straight from the pot. No judgment. This isn’t the kind of dish that needs to be styled for Instagram (though it does photograph pretty well, thanks to all that color).
What To Serve With This Chicken Pasta
You can serve this up as a meal in one, or opt to pair it with some garlic bread, dinner rolls, a crisp green salad, or even a wedge salad. Or grab some roasted veggies to add to the side, to help add more color and texture to the dish.
Tips for Success
When making this recipe, be sure to trim the chicken before you begin. You want to remove any fat or silverskin from the meat. This will make it taste better when you eat it.
You can add more or less jerk seasoning to suit your taste and flavor the dish. If you want less flavor, then use less seasoning.
Using different colors of peppers will not only add color but also enhance flavor. Red and orange peppers offer a sweeter taste, while green bell peppers are more savory.
Cook your pasta until al dente, as it will continue to cook slightly in the pot with the chicken and sauce. You don’t want to end up with mushy pasta.
Use a heavy-bottomed pot to ensure a nice, even cook on your dish.
The best part? It feeds a crowd. Whether that crowd is your actual family, your roommate who always “forgets” to cook, or just your future self with leftovers, this is comfort food that works hard and delivers big.
Serve it with a cold drink, maybe some garlic bread on the side if you’re feeling ambitious, and take the win. It’s cozy. It’s spicy. It’s satisfying in that “I need a nap after this” kind of way.
Storing Leftovers
Any pasta you do not eat can be stored in the refrigerator for 2-3 days. Just make sure it is stored in a covered container. Then you can microwave or reheat on low heat in a skillet.
Due to the cream in the recipe, you will find that the sauce will separate slightly if you freeze and thaw it. I do not recommend freezing the pasta dish.
FAQs
Can I double this recipe?
Yes, you can double the recipe if you would like. Just ensure you are using a large enough pot to prepare the dish.
Can I use store-bought jerk seasoning?
Yes! Store-bought jerk seasoning works great here. Just check the label to see if it’s mild or spicy so you can adjust to your heat preference. If you’re feeling ambitious, you can also make your own blend — but it’s not required for a killer dish.
Is this dish super spicy?
It can be, depending on the jerk seasoning you use and whether you add red pepper flakes. If you’re cooking for spice-sensitive folks, use a mild seasoning and skip the flakes. Want it fiery? Bring on the heat.
Can I use a different kind of pasta?
Absolutely. Penne holds the sauce well, but feel free to swap in rigatoni, fusilli, farfalle — basically anything short and sturdy. Long pastas (like spaghetti) are less traditional here but still work in a pinch.
What if I don’t have heavy cream?
You can sub in half-and-half or even whole milk in a pinch, but the sauce will be a little thinner and less rich. If you’re using milk, try adding a bit more cheese to thicken it up.
Can I make this vegetarian?
Yep! Just skip the chicken and load up on more veggies — mushrooms, zucchini, or even roasted sweet potatoes work great. You can also throw in some canned chickpeas or black beans for extra protein.
How long does it keep?
Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave with a splash of broth or water to loosen the sauce.
Can I freeze it?
You can, but creamy sauces can separate a bit when thawed. If you do freeze it, reheat low and slow, and stir well. It’s best eaten fresh or within a few days from the fridge.
And if you somehow manage to have leftovers, they reheat beautifully—like, possibly even better the next day, after the sauce has had a chance to soak into the pasta.
Bottom line? This Rasta Pasta doesn’t just taste good. It feels good to make. It’s the kind of dinner that earns you compliments with very little stress. And let’s be real—those are the best kinds of meals.
More Pasta Recipes
Rasta Pasta
Ingredients
- 3 boneless skinless chicken breasts about 2 lbs, cut into 1-inch bite sized cubes
- 3 tablespoons Caribbean jerk seasoning divided
- 3 tablespoons butter divided
- 1 large red bell pepper sliced
- 1 large green bell pepper sliced
- 1 large onion sliced
- 3-5 garlic cloves minced
- 1 ½ cups chicken broth more as needed
- 1 cup heavy cream
- 1 ½ cups Monterey Jack cheese grated
- 16 ounce dried penne pasta
- Water to boil pasta
- ½ teaspoon red pepper flakes for spice (optional)
- Fresh parsley for garnish (optional)
Instructions
- Prepare the chicken. In a large bowl, combine the cubed chicken with 2 tablespoons of jerk seasoning. Toss until all chicken is seasoned.
- In a large dutch oven or pot over medium heat, melt 2 tablespoons butter and cook the chicken breasts until cooked through, about 5-7 minutes. Transfer to a bowl and set aside.
- In the same dutch oven over medium heat, add another tablespoon of butter and sauté the bell peppers and onions until tender and the onions become translucent, about 3-5 minutes. Then add the minced garlic and remaining tablespoon of jerk seasoning and sauté for an additional 1-2 minutes, until fragrant.
- Return the cooked chicken to the pot along with the broth and heavy cream. Stir to combine. Bring the pot to a simmer and cook, stirring occasionally, until the sauce starts to thicken and is reduced, about 10-15 minutes.
- As the sauce is simmering, prepare the noodles. In a large pot, boil water and prepare pasta to al dente according to package instructions. Once cooked, drain the water out and set pasta aside.
- Once the sauce has reduced, stir in the grated cheese until melted.
- Add the cooked pasta to the pot and stir to combine. Garnish with red pepper flakes and fresh chopped parsley. Enjoy!
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