Rasta Pasta Recipe

This Jamaican jerk chicken pasta will have your family licking their plates, this Rasta Pasta Recipe is a Jamaican-inspired meal you’ll love!

This Rasta Pasta Recipe is inspired by the flavours of Jamaica as an homage to Rastafarian culture. It’s a fusion dish that mixes traditional Jamaican ingredients with those from different culinary traditions.

A little Jamaican jerk seasoning, some spring onions, and colorful bell peppers make this spicy pasta dish with a Jamaican spin stand out.

This easy Rasta pasta recipe will absolutely be a hit with your family!

What is Rasta Pasta?

Rasta Pasta is a creamy, Caribbean-inspired pasta dish known for its bold flavours and vibrant colours. The name comes from the red, yellow, and green bell peppers, which reflect the colours associated with the Rastafari movement. Those bright peppers give the dish a fresh, lively feel, even with its rich, creamy sauce.

The dish is believed to have originated in Jamaica in the 1980s. A commonly shared story credits Chef Lorraine Washington, who created a simple vegetable pasta for visitors. When asked what it was called, she pointed to its colourful appearance, and the name “Rasta Pasta” stuck. Over time, the recipe evolved from a vegetable-based dish into the creamy, jerk-seasoned versions that are now popular in restaurants and home kitchens.

My husband is Jamaican and positively loves Rasta Pasta, although he hates the name. That is because, traditionally, Rastafarians follow an Ital diet, which is largely plant-based and often free from added salt. Because of that, versions made with chicken, cream, and salted seasonings are not something Rastafarians would typically eat.

Still, this dish is best thought of as Jamaican-inspired rather than traditional. It brings together the bold flavours of Caribbean cooking in a comforting, family-friendly way, and it is one we come back to often in our home.

How to Store and Reheat Jamaican Jerk Chicken Pasta

Let the pasta cool completely, then transfer it to an airtight container and store it in the refrigerator for up to one week.

This dish can also be frozen. For best results, freeze the sauce and chicken separately from the pasta, as pasta can become too soft when reheated, especially after freezing. If your pasta was cooked just to al dente, it will hold up better. Store in an airtight, freezer-safe container for up to three months.

When ready to enjoy, thaw frozen pasta in the refrigerator overnight, or use the defrost setting on your microwave if you are short on time.

To reheat, place the pasta in a saucepan over low heat. Add a splash of chicken broth and stir occasionally until heated through and the sauce is smooth and creamy again.

Variations of Rasta Pasta

Easy Shrimp Rasta Pasta Recipe

To make Shrimp rasta pasta, swap an equal amount of raw, deveined and peeled shrimp for the chicken. Cook for only 2-3 minutes per side, or until shrimp is opaque and then finishing cooking the recipe in the same way as directed.

Vegan Rasta Pasta Recipe

To make a vegan version of this rasta pasta dish, omit the chicken. Swap the parmesan cheese for nutritional yeast, and swap the cream for coconut milk.

About the Ingredients for Rasta Pasta

Chicken – We use boneless skinless chicken breast, but you can use other proteins or omit altogether. Shrimp is great here too, just reduce the cooking time.

Jerk Seasoning – I use my homemade jerk seasoning, it’s super easy to put together. It’s made with a variety of pantry staples like garlic powder, cayenne pepper, onion powder, red pepper flakes, and brown sugar.

Salt – Balances all the flavours, add to taste.

Oil – Vegetable oil or any other neutral oil of choice such as olive oil.

Pasta – Penne pasta, rigatoni or Fusili are best.

Peppers – Use a mix of red bell peppers, yellow bell peppers and green bell peppers for the most vibrant and flavourful dish.

Green onions – Jamaicans call these scallions, they add some authentic flavour.

Garlic – Add more if desired, we all know people who are reckless with garlic, and I approve.

Chicken broth – You should use sodium reduced broth I guess, but I much prefer all the sodium. Swap for vegetable broth if making vegan.

Heavy cream – You can use heavy whipping cream but light cream or half and half will work if you have it on hand. Swap for coconut milk if making this a vegan dish.

Parmesan cheese – You can grate fresh parmesan cheese or use the store-bought grated variety.

Looking for More Flavourful Jamaican Recipes?

Check out some of our families favourite Jamaican foods:

This Jamaican Rice and Peas recipe is an authentic recipe for the traditional Jamaican side dish featuring fragrant thyme and coconut milk! 

This Jamaican Pumpkin Beef Soup is filled with dumplings, Jamaican Pumpkin & Beef. Perfect for a delicious and filling family dinner!

Learn how to make Jerk Chicken with Sweet & Spicy Pineapple Salsa, the combination of flavors in this recipe will leave you wanting more!

How to Make Rasta Pasta

Yields: 6 Servings | Prep Time: 5 Mins | Cook Time: 26 Mins

Ingredients

• 1 pound (500 grams) Boneless Skinless Chicken Breast
• 4 Tablespoons Jerk Seasoning, divided
• Salt, to taste
• 2 Tablespoons, Vegetable Oil, divided
• 1 pound (450 grams) Pasta
• 1 Green bell pepper, sliced
• 1 Red bell pepper, sliced
• 1 Orange bell pepper, sliced
• 3 Green onions, sliced
• 3 Cloves garlic, minced
• 1/4 Cup Chicken Broth
• 1 Cup Heavy Cream
• 1/2 Cup Parmesan Cheese, grated

Directions

1. Season the chicken all over with 3 Tablespoons jerk seasoning and salt.

1. Heat a large saute pan over medium high heat, then pour in 1 tablespoon oil.
2. Add in the seasoned chicken breasts, until golden and cooked through, about 7-8 minutes per side,

1. Remove the chicken from the pan and set it aside to rest.
2. Cook pasta in a large pot according to package instructions in well salted water to al dente. Drain and set aside.

1. Heat the remaining oil in the same pan over medium heat and saute the pepper and onion, cook until the onion softens. Then stir in the garlic and remaining jerk seasoning. Heat until fragrant.

1. Pour in the chicken broth and heavy cream.
2. Simmer for a few minutes or until the sauce thickens, then mix in the parmesan.
3. Slice the chicken, and then toss the sliced chicken to combine with the cooked pasta in the sauce with the sautéed bell peppers.
4. Serve and enjoy!