This rasta pasta recipe gives Italian pasta a Jamaican spin with creamy coconut milk, lots of spicy jerk seasoning and huge flavor. Definitely one of our favorites.
Rasta Pasta with Jerk Chicken
It's pasta time, my friends. Today we're cooking up a pasta you've likely never tried before, something unique, colorful, and HUGE on flavor. It's a bit of a mashup recipe, coming straight out of Jamaica, an inspired spin on an Italian favorite from the perspective of the Caribbean.
It's called "Rasta Pasta", and you're going to love it!
What is Rasta Pasta?
Rasta Pasta is a colorful pasta dish made with a variety of bell peppers, creamy sauce and Caribbean seasonings, inspired by an original Italian recipe, but made with more traditional Jamaican ingredients. Because of its unique and enticing flavor, it has gained popularity worldwide, and you can find it on menus all over the world.
The name "Rasta" refers to "Rastafarianism", the powerful social movement developed in Jamaica in the 1930s. It is usually served as a vegetarian dish, as Rastafarians do not eat shellfish or meat, but many non-Rastafarian cooks add a protein to round out the meal.
Jerk chicken or shrimp are the most popular, each bringing its own character to the finished dish, though oxtail is a popular addition as well.
The Origin of Rasta Pasta
Where did Rasta Pasta come from? While many Jamaican chefs claim to have invented this classic dish, one popular story is that it was created by Chef Lorraine Washington at "Paradise Yard Restaurant when she served ackee and tomato sauce on a bed of fettuccini noodles.
The guests quickly drew comparisons of the textures and colors of the dish to Jamaican culture, noting the colorful bell peppers represented the colors of Rastafarianism and dubbed it "Rasta Pasta".
It has been added to menus ever since and has only grown in popularity. You can find it increasingly in restaurants, but it's so much more fun to make at home. It's essentially a spicy chicken pasta that I think you will love.
Let's discuss how to make rasta pasta, shall we? This is my version.
Rasta Pasta Ingredients
- Olive Oil. Or use vegetable oil.
- Onion. Green onions are great, too.
- Bell Peppers. Be colorful here. Use a mix of red, green, and yellow bell peppers. Orange bell peppers are great, too.
- Garlic Cloves.
- Jamaican Jerk Seasoning. Try my Homemade Jamaican jerk seasoning recipe. So good! I also use a bit of paprika.
- Coconut Milk. Heavy cream is an acceptable alternative, yet won’t bring that coconut flavor.
- Parmesan Cheese. Freshly grated parmesan cheese, of course!
- Penne Pasta. You can use others.
- Chicken Breast. Or chicken thighs, optional. You can use other proteins to your preference, or skip it for a vegetarian version.
How to Make Rasta Pasta - the Recipe Method
Cook the Jerk Spiced Chicken. Heat the olive oil in a large pan over medium heat. Season the chopped chicken with Jamaican jerk seasonings, paprika, and salt and pepper.
Add the chicken and cook 6-7 minutes, or until cooked through. Remove from the pan and set aside.
Cook the Onions and Peppers. Heat 2 tablespoons olive oil in a large pan and add the onion and peppers. Cook them down about 5 minutes to soften.
Add the minced garlic and 1 tablespoon Jamaican jerk seasoning. Cook for 1 minute, stirring.
Add the Liquids. Add the chicken stock, coconut milk, and reserved chicken. Simmer for 5 minutes to thicken up. If it get too thick, swirl in a few tablespoons of water or chicken stock, or use a bit of reserved pasta water.
Stir in the Parmesan cheese and remove from heat for delicious creamy pasta.
While the Rasta Pasta sauce is simmering, cook the penne noodles in a large pot according to the package instructions to al dente.
Drain and toss with the sauce. It is so rich and creamy at this point. Already delicious and full of flavor.
Boom! Done! Looks wonderful, doesn't it? So colorful. I could eat Jamaican rasta pasta every day!
Recipe Tips & Notes
- The Peppers. Use colorful bell peppers to make the dish more appealing. Add Scotch Bonnet peppers for a fiery version.
- Tomatoes. Add fresh tomatoes or fire roasted tomatoes for a tasty variation.
- Coconut Milk. Coconut milk is traditionally used as the creamy element to this dish, making it dairy free. If you do not enjoy the flavor of coconut milk, use heavy cream.
- Knorr's Parma Rosa Sauce Mix. A lot of people use 1 packet of Knorr's Parma Rosa sauce mix in their sauces, but I am skipping it and using fresh ingredients that I have on hand. If it is easier for you to use Knorr's Parma Rosa sauce mix, go for it!
- Proteins. Rastafarians do not eat shellfish and avoid most meats, so Rasta Pasta is typically a vegetarian meal. However, other cooks around the world like to add a protein, with shrimp and chicken being the most popular, along with oxtail.
- The Pasta. Most recipes use penne pasta, but long fettucine has been used in earlier versions, and are said to represent dreadlocks. It works with any pasta. Use any pasta you prefer.
This Recipe Is In our Cookbook - FLAVOR MADNESS
Did you know that you can find this recipe in our new cookbook FLAVOR MADNESS? It's waiting for you on PAGE 238.
Try Some of My Other Popular Spicy Pasta Recipes
Try These Other Jamaican Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Rasta Pasta Recipe
Ingredients
FOR THE JERK CHICKEN
- 1 tablespoon olive oil
- 1 pound chicken breast cut into bite-sized pierces
- 2 tablespoons Jamaican jerk seasonings
- 1 teaspoon paprika
- salt and black pepper to taste
FOR THE RASTA PASTA
- 2 tablespoons olive oil or vegetable oil
- 1 small onion chopped
- 1 green bell pepper sliced (I used jalapenos instead to spice it up a bit, or add in a Scotch Bonnet for extra heat)
- 1 red bell pepper sliced
- 1 orange bell pepper sliced
- 1-2 Scotch bonnet peppers chopped
- 3 cloves garlic chopped
- 2 tablespoons Jamaican jerk seasoning
- 1 cup chicken stock
- 1 cup coconut milk heavy cream is an acceptable alternative, yet won’t bring that coconut flavor
- 1 cup of grated fresh Parmesan cheese or more as needed
- 1 pound penne pasta
Instructions
FOR THE JERK CHICKEN
- Heat the olive oil in a large pan over medium heat.
- Season the chopped chicken with Jamaican jerk seasonings, paprika, and salt and pepper.
- Add the chicken and cook 6-7 minutes, or until cooked through. Remove from the pan and set aside.
FOR THE RASTA PASTA
- Heat 2 tablespoons olive oil in a large pan and add the onion and peppers. Cook them down about 5 minutes to soften (or longer to your preference).
- Add the garlic and Jamaican jerk seasoning with salt and pepper to taste. Cook for 1 minute, stirring.
- Add the chicken stock, coconut milk, and reserved chicken. Simmer for 5 minutes to thicken up. If it get too thick, swirl in a few tablespoons of water or chicken stock.
- Stir in the Parmesan cheese and remove from heat.
- While the Rasta Pasta is simmering, cook the penne noodles according to the package directions. Drain and toss with the pasta sauce.
Video
Nutrition Information
NOTE: This recipe was updated on 3/13/23 to include new information, photos and video. It was originally published on 10/21/19.
Dronar says
Adding this one to my all time favorites. Was a little too spicy for my wife but I really love the jerk seasoning recipe you supplied. Will definitely make this again and I won’t have to share it with my wife!
Mike Hultquist says
Excellent! Glad you enjoyed it! This is in my regular rotation. Delish!
David says
I thought the flavor profile was excellent. I followed others' suggestions on comments and cut the chicken stock and coconut milk in half, but I also cut the pasta in half. Consistency was perfect. Had some clumping of the parmesan which I attribute to 1) using bagged instead of fresh grated and 2) most importantly, in the future, I would stir the pasta in before adding the parm to help distribute it parm more. Otherwise not much for it to cling to. I also cut the parm a bit to use what I had on hand.
Mike H. says
Sounds great. Thank you, David!
Tracy says
Great flavor but the sauce did not reduce enough to thicken. Next time, I'll add 1/2 cup of stock and 1/2 cup of coconut milk. I'll also omit the parmesan next time. It didn't add much to the dish and just clumped up, reducing the aesthetic of the presentation, which I care about. 🙂
I'd also start the pasta cooking when the chicken is added to the sauce. I prefer my veggies less mushy so I won't simmer as long next time. Personal preference.
Mike Hultquist says
Thanks, Tracy. The Parmesan does help to thicken the sauce. Next time, be sure to apply enough heat and stir it in quickly to avoid clumping. Glad you enjoyed it.
Rosemary says
I made this recipe yesterday. I followed your directions to make the Jerk Seasoning. I doubled the recipe in order to reserve the seasoning for future dishes. The Rasta Pasta recipe is a keeper. My husband loved it especially the spices and the heat. I added shrimp along with the chicken. Thank you for sharing the recipe.
Mike H. says
You are very welcome, Rosemary. I am glad you guys enjoyed it!
Catalina says
Awesome recipe, simple and delicious!
We made it, including the Jerk seasoning and we just love it.
Thanks for sharing it. <3
Mike Hultquist says
Excellent! Thanks, Catalina!
Dessica says
Absolutely love this recipe. I have made it many times. I have tried other recipes but my family and I love this one the best. Thanks for sharing.
Mike Hultquist says
Awesome to hear! Thanks so much, Dessica!
Melba says
. could you use steak instead of chicken?
Mike Hultquist says
Absolutely! Go for it, Melba. Enjoy!
michelle says
So excited to try this recipe!
Question, is the Scotch bonnet pepper necessary if your Jerk seasoning is Mild? If so are there any good substitutes? I don’t have Scotch bonnet peppers in my area.
Mike Hultquist says
Michelle, you can use habaneros as a great sub. It isn't necessary, but wonderful for flavor and heat. You can sub in other hot peppers, preferably something more fruity. Or, use a mix of hot and sweet. Enjoy.
Steve W says
To those of you who find the dish too runny may I suggest shaking your can of coconut milk vigorously (to get all of the solids) before opening, replacing the stock with pasta water, and using a microplane to grate your cheese which I add last and turn off the heat first. I found the dish very tasty and straight forward.
Mike Hultquist says
Thanks for sharing, Steve!
LV Plastic Surgery says
Your Rasta Pasta recipe seems like a delightful and adventurous culinary experience. I'm excited to give it a try and experience the fusion of Caribbean and Italian flavors firsthand. Thank you for sharing this unique and mouthwatering recipe!
Happy cooking! https://jjrothmd.com
Martin says
Looking very forward to making this! Quick question, though…..you list nutritional info, but not serving size? Is listed nutritional info for the entire dish?
Mike Hultquist says
Martin, the serving size is listed at 4 servings per the whole recipe.
Karen says
I was looking for a tasty mid week meal that was quick and easy to make. Tried this and it was lush. Went down well with everyone. Definitely adding it to my favourites list!
Mike Hultquist says
Glad you enjoyed it, Karen! We really love this dish.
Ed Moder says
Great meal! Connie made this. I did nothing. She made a Vegan version with tofu for Beth and a chicken version for the rest of us. I never heard of chickpea pasta before. lol
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This cooking thing is seriously complicated.
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I am still an apprentice!
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Mike Hultquist says
Awesome! Glad you enjoyed it, Ed. Yes, Patty and I really love this dish. So tasty!