Rasta Pasta with Jerk Chicken

Rasta Pasta with Jerk Chicken is a vibrant, flavor packed dish that brings together spicy Caribbean jerk seasoning, tender chicken, colorful bell peppers, and a luscious creamy sauce tossed with perfectly cooked penne. It’s the kind of meal that makes weeknight dinners feel special, bold enough to wake up your taste buds but comforting enough to become a family favorite.

Why You’ll Love This Recipe

• Incredible flavor explosion: The smoky, spicy jerk seasoning paired with creamy Parmesan sauce creates an unforgettable taste combination
• Restaurant-quality at home: This looks and tastes like something you’d order at your favorite Caribbean fusion spot, but it’s made right in your own kitchen
• Colorful and festive: Those gorgeous red, yellow, and green bell peppers make this dish as beautiful as it is delicious
• Flexible and forgiving: Easy to adjust the spice level, swap proteins, or make it dairy-free without losing any of the magic
• One-pan wonder: Everything comes together in one skillet, which means less cleanup and more time enjoying dinner with your loved ones

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Ingredients You’ll Need

For the Chicken:

• 1 pound boneless, skinless chicken breasts or tenders, cut into 1/2-inch strips or 1-inch cubes (chicken tenders are especially tender and cook quickly)
• 1/4 cup jerk seasoning, divided (use 3 tablespoons for chicken, 1 tablespoon for sauce)
• 2 tablespoons olive oil, divided

For the Pasta and Vegetables:

• 1 pound (16 ounces) penne pasta (the ridges catch all that glorious sauce)
• 1 medium red bell pepper, sliced into strips
• 1 medium yellow bell pepper, sliced into strips
• 1 medium green bell pepper, sliced into strips (the traditional Rasta colors!)
• 1/2 cup sliced scallions (about 4–5), plus extra for garnish
• 3 cloves garlic, minced

For the Sauce:

• 1/2 cup chicken broth or stock
• 1/2 cup heavy cream (this creates that dreamy, silky texture)
• 1/2 cup freshly grated Parmesan cheese (fresh is best for smooth melting)

Why These Ingredients Work

The jerk seasoning is truly the star here, bringing that signature Caribbean heat and complexity with its blend of allspice, thyme, and fiery scotch bonnet peppers. Marinating the chicken gives those bold flavors time to penetrate every bite.

The trio of colorful bell peppers isn’t just pretty, they add a sweet crunch that balances the heat and creates textural contrast.

Heavy cream and Parmesan cheese form a luxurious sauce that coats each piece of penne beautifully while taming the spice just enough to keep things interesting.

The chicken broth adds depth and helps create the perfect sauce consistency that’s creamy but not heavy. Fresh garlic and scallions bring aromatic brightness that ties everything together, while the penne’s ridged surface acts like little flavor pockets, catching every bit of that gorgeous sauce.

Essential Tools and Equipment

• Large pot for boiling pasta
• Large skillet or sauté pan (big enough to hold the pasta and sauce together)
• Mixing bowl for marinating chicken
• Colander for draining pasta
• Sharp knife and cutting board
• Measuring cups and spoons
• Wooden spoon or silicone spatula for stirring
• Tongs (helpful for tossing everything together)

Step-by-Step Instructions

Step 1: Marinate the Chicken

Place your chicken strips in a mixing bowl and add 3 tablespoons of the jerk seasoning. Toss everything together until each piece is thoroughly coated—you might want to wear gloves or use a spoon since jerk seasoning can be intense on your hands. Cover the bowl and pop it in the refrigerator for about 1 hour to let those flavors really sink in.

Step 2: Cook the Pasta

Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook until al dente according to the package directions, usually about 9–11 minutes. You want it tender but still with a little bite.

Drain the pasta in a colander and set it aside while you work on the rest.

Step 3: Cook the Chicken

Heat 1 tablespoon of olive oil in your large skillet over medium-high heat until it’s nice and shimmery. Add the marinated chicken pieces in a single layer if possible and cook, stirring occasionally, for about 5–6 minutes until the chicken is cooked through and has those beautiful golden-brown edges. Remove the chicken from the pan and set it aside on a plate.

Step 4: Cook the Vegetables

Add the remaining 1 tablespoon of olive oil to the same skillet—don’t clean it out, those browned bits are pure flavor! Toss in all three colors of sliced bell peppers and cook, stirring regularly, until they’re crisp-tender, about 5 minutes. You want them softened but still with a little snap.

Step 5: Add Aromatics

Add the sliced scallions and minced garlic to the peppers and cook for just 30–60 seconds until they’re fragrant and softened. Watch carefully here—garlic can go from perfect to burnt in a heartbeat.

Step 6: Make the Sauce

Pour in the chicken broth, heavy cream, and that remaining 1 tablespoon of jerk seasoning. Let everything simmer together until the mixture gets bubbly and starts to thicken slightly, about 2–3 minutes. The kitchen will smell absolutely amazing at this point.

Step 7: Add the Cheese

Stir in the grated Parmesan cheese and keep stirring until it’s completely melted and the sauce is smooth and glossy. This creates that rich, creamy base that makes Rasta Pasta so irresistible.

Step 8: Combine and Serve

Add the cooked chicken and drained pasta back to the skillet with all that gorgeous sauce. Use tongs or two wooden spoons to toss everything together until every piece of pasta and chicken is beautifully coated. Serve immediately while it’s hot and creamy, garnished with extra sliced scallions for a pop of fresh color and flavor.

You Must Know

The marinating time really does make a difference in this recipe. That hour in the refrigerator allows the jerk seasoning to penetrate the chicken deeply, creating flavor throughout instead of just on the surface. If you’re really pressed for time, even 20–30 minutes is better than nothing.

Another critical point is not to overcook your bell peppers; they should still have some bite to them because they’ll continue cooking slightly when you add them back with the hot pasta.

The sauce will look thin at first, but don’t panic, the Parmesan will thicken it up, and when you add the pasta, it’ll reach the perfect creamy consistency.

Personal Secret: I always reserve about 1/2 cup of the pasta cooking water before draining. If your sauce seems too thick when you’re combining everything, add a splash of that starchy pasta water to loosen it up. The starch helps the sauce cling to the pasta even better, and it’s a trick professional chefs use all the time.

Pro Tips & Cooking Hacks

• Taste your jerk seasoning first: Different brands vary wildly in heat level. If yours is super spicy, start with less and add more gradually
• Don’t skip salting your pasta water: It should taste like the sea—this is your only chance to season the pasta itself
• Room temperature cream works better: Cold cream can cause the sauce to separate or take longer to come together smoothly
• Cut chicken uniformly: Same-sized pieces cook evenly, so nothing ends up dry or undercooked
• Use pre-sliced peppers: If you’re short on time, many grocery stores sell pre-cut bell pepper strips in the produce section
• Avoid this common mistake: Don’t rinse your pasta after draining! That starch helps the sauce cling beautifully
• Keep the heat at medium: If the heat is too high when making the sauce, the cream can break or curdle
• Fresh Parmesan is worth it: The pre-grated stuff doesn’t melt as smoothly and can make your sauce grainy

Flavor Variations & Suggestions

If you want to dial down the heat, use only 2 tablespoons of jerk seasoning total and add a squeeze of lime juice at the end for brightness without burn. For a smokier flavor, add a teaspoon of smoked paprika to the sauce. Love extra vegetables?

Throw in some cherry tomatoes during the last minute of cooking the peppers or add fresh spinach that’ll wilt right into the hot pasta. If you’re craving something tropical, stir in chunks of fresh pineapple at the end for sweet bursts that play beautifully against the spice. Want it extra indulgent?

Add a tablespoon of butter when you’re finishing the sauce for even more richness. You can also experiment with different jerk seasoning brands—some are more citrusy, others are smokier—to find your perfect match.

Make-Ahead Options

This recipe is pretty quick to make from start to finish, but you can definitely prep ahead to make dinner even easier. Marinate your chicken the night before—it’ll develop even deeper flavor overnight in the refrigerator. You can also slice all your bell peppers and scallions up to 2 days ahead and store them in an airtight container in the fridge.

The actual dish is best served fresh since cream sauces can separate when reheated, but leftovers still taste wonderful. If you want to prep for a crowd, you can double or triple the recipe and cook the chicken and vegetables ahead, then just reheat everything gently and toss with freshly cooked pasta and make the sauce fresh when you’re ready to serve.

What to Serve With Rasta Pasta with Jerk Chicken

This dish is hearty enough to stand on its own, but a few simple sides make it feel like a complete Caribbean-inspired feast. A crisp green salad with a tangy lime vinaigrette cuts through the richness beautifully. Warm, buttery garlic bread is perfect for soaking up every last bit of that creamy sauce.

If you want to stay with the island theme, try serving it alongside some sweet fried plantains or coconut rice. A cold tropical drink like mango lemonade or a rum punch for the adults adds to the festive vibe. For dessert, keep it light and refreshing with fresh fruit salad tossed with lime juice and honey, or go all-out with a slice of rum cake or key lime pie.

Allergy Information

This recipe contains several common allergens including dairy (heavy cream and Parmesan cheese), gluten (pasta), and garlic.

For a dairy-free version, substitute the heavy cream with full-fat coconut milk or even crushed tomatoes for a completely different but equally delicious take, and use nutritional yeast or a dairy-free Parmesan alternative.

For gluten-free diets, simply swap the penne for your favorite gluten-free pasta shape, just watch the cooking time since gluten-free pasta can go mushy quickly.

The chicken broth should be checked for allergens if you have sensitivities. This recipe is naturally nut-free and egg-free.

Storage & Reheating

Store any leftovers in an airtight container in the refrigerator for 3–4 days. The sauce may thicken up considerably as it sits, so when you’re ready to reheat, add a splash of heavy cream, milk, or chicken broth to the pan or microwave-safe dish. Reheat gently on the stovetop over medium-low heat, stirring frequently, or microwave in 1-minute intervals, stirring between each, until heated through.

The pasta will continue to absorb the sauce as it sits, so don’t be surprised if it looks drier than when you first made it—that’s totally normal. I don’t recommend freezing this dish since cream-based sauces don’t freeze and thaw particularly well, but if you must, the texture may be a bit grainy when reheated.

Questions I Get Asked A Lot

Can I use pre made jerk sauce instead of dry jerk seasoning?

You can, but the texture will be different! Jerk sauce is wet and will create a thinner consistency. If you go this route, reduce or skip the chicken broth in the sauce and be prepared for a saucier (but still delicious) result.

My sauce looks curdled or broken, what happened?

This usually happens when the heat is too high or the cream is added when the pan is too hot. To fix it, remove from heat immediately and whisk in a tablespoon of cold cream or a splash of pasta water while stirring vigorously. Prevention is easier though—keep your heat at medium and let the broth simmer before adding cream.

How spicy is this really?

It depends entirely on your jerk seasoning brand. Some are quite mild with more emphasis on herbs and allspice, while others bring serious heat. The cream does tame the spice considerably, but if you’re sensitive, start with half the jerk seasoning and taste as you go.

💬 Tried this recipe? Leave a comment and rating below! I love hearing how your Rasta Pasta turned out and what your family thought. Did you add your own twist?