If you’re craving a dish that sings with vibrant colors, bold flavors, and a creamy texture that hugs every bite, then you absolutely must try this Jamaican Rasta Pasta Recipe. It’s a delightful fusion where the spicy, aromatic jerk seasoning of Jamaica meets the rich, comforting creaminess of pasta tossed in coconut milk and Parmesan. Imagine tender chicken and crisp, colorful bell peppers swimming in a luscious sauce with hints of garlic and green onion—this dish brings a little Caribbean sunshine straight to your plate, perfect for turning any mealtime into a joyful celebration.
Ingredients You’ll Need
Gathering your ingredients for this Jamaican Rasta Pasta Recipe is a breeze because each item is straightforward yet essential, creating a balance of spice, creaminess, and freshness that makes this dish truly irresistible.
- 16 ounces penne pasta: The perfect shape to catch the creamy sauce and colorful veggies in every bite.
- 2 boneless skinless chicken breasts: Sliced into finger-sized pieces to soak up all the spicy, rich flavors.
- 1 tablespoon jerk seasoning: Adds authentic Jamaican spice and warmth, a key for that signature taste.
- 1 tablespoon olive oil: Used for sautéing chicken and peppers, providing a light, smooth base.
- 1 red bell pepper (sliced or chopped): Brings sweetness and vibrant red color to the dish.
- 1 yellow bell pepper (sliced or chopped): Adds a sunny yellow hue and mild crunch.
- 1 green bell pepper (sliced or chopped): Gives a fresh, slightly bitter contrast that balances the creaminess.
- ½ cup green onion (chopped): Offers a sharp, fresh bite that brightens every forkful.
- 2 tablespoons garlic paste (or 2 cloves minced): The soul of the sauce, underlying all the savory notes.
- 2 tablespoons jerk seasoning: More jerk seasoning goes into the sauce for that layered spicy depth.
- 1 cup chicken broth: Adds moisture and a rich savory base to the sauce.
- 14 ounces full-fat coconut milk: Provides the luscious and creamy Caribbean touch essential to this pasta.
- 2 cups Parmesan cheese (freshly grated, divided): Half melts into the sauce for creaminess, and the rest tops for that cheesy finish.
- Green onions sliced thin and/or parsley (optional garnish): Adds a pop of green and a fresh herbal note when serving.
How to Make Jamaican Rasta Pasta Recipe
Step 1: Cook the Pasta
Start by boiling your penne pasta until it’s just al dente. That perfect firmness is key to balancing the creamy sauce without the pasta turning mushy. Drain and set it aside so it’s ready to soak up all those delicious flavors later.
Step 2: Prepare the Chicken
Slice the chicken breasts into finger-sized pieces, then toss them with a tablespoon of jerk seasoning. This step ensures every bite of chicken bursts with that warm, spicy Caribbean essence. Heat a tablespoon of olive oil in a Dutch oven, and cook the chicken until it’s no longer pink, about five minutes. Remove the chicken and set aside, giving your pan all the flavor it needs for the next step.
Step 3: Sauté the Bell Peppers
In the same Dutch oven, add another splash of olive oil and toss in the sliced red, yellow, and green bell peppers. Cooking them for about five minutes softens their texture while keeping them vibrant, creating that beautiful “Rasta” palette this recipe is famous for.
Step 4: Build the Sauce
To those softened peppers, add the green onions, garlic paste, and a second dose of jerk seasoning. Let them mingle for a minute to release their aromas. Then pour in the chicken broth and bring everything to a boil before stirring in the coconut milk and lowering the heat. Simmer until the sauce thickens gently, about five minutes. This is where the magic of creamy, spicy, and savory melds perfectly.
Step 5: Bring It All Together
Return the cooked chicken to the sauce, and stir in 1 ½ cups of the Parmesan cheese until melted and smooth. Remove the pan from heat and fold in the cooked pasta, allowing the sauce to coat every piece until just right—the sauce will thicken as it cools, clinging to every nook and cranny of the penne.
Step 6: Final Touch
Serve immediately, topping each plate with the remaining Parmesan cheese and optional garnishes like thinly sliced green onion or parsley for a fresh, colorful finish. Your Jamaican Rasta Pasta Recipe is ready to dazzle!
How to Serve Jamaican Rasta Pasta Recipe
Garnishes
A sprinkle of extra Parmesan cheese enhances the richness while a scattering of fresh green onions or parsley adds both a vibrant color contrast and a fresh flavor pop that brightens the creamy, spicy notes perfectly. These simple garnishes elevate your presentation and flavor with minimal effort.
Side Dishes
Serve this pasta with a crisp garden salad or some roasted Caribbean-style vegetables to complement the creamy sauce. For a true Jamaican-inspired meal, pair it with festival bread or even some fried plantains to add sweetness and texture alongside the main dish.
Creative Ways to Present
For a festive touch, serve the pasta in colorful bowls that match the red, yellow, and green tones of the bell peppers. You could also plate it in individual mason jars for a fun, casual dinner party presentation or assemble it in a large, vibrant serving dish to share family-style, encouraging everyone to dig into this joyful Jamaican Rasta Pasta Recipe together.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers to an airtight container and store in the fridge for up to three days. The flavors will deepen overnight, making the pasta even more delicious the next day.
Freezing
This dish can be frozen for up to one month. Place in a freezer-safe container, preferably without extra Parmesan on top, which can be added fresh after reheating. Thaw in the fridge overnight for the best texture upon reheating.
Reheating
Reheat gently in a stovetop pan over medium heat with a splash of chicken broth or water to loosen the sauce, stirring often. Avoid the microwave if you want to keep the creamy texture silky and avoid drying out the chicken.
FAQs
Can I make this dish vegetarian?
Absolutely! Substitute the chicken with hearty vegetables like mushrooms, zucchini, or even tofu. Just adjust the cooking times accordingly so your alternative protein or veggies stay tender and flavorful.
Is coconut milk necessary?
Full-fat coconut milk is what gives this dish its luscious creaminess and subtle tropical undertone, making it essential for the authentic taste. Light versions won’t offer the same richness, so full-fat is highly recommended.
How spicy is this Jamaican Rasta Pasta Recipe?
The dish has a warm and lively spice from the jerk seasoning, but it’s not overpowering. You can easily adjust the heat by reducing or increasing the quantity of jerk seasoning to fit your spice preference.
Can I use a different type of pasta?
Penne is ideal because its tube shape holds the sauce well, but feel free to swap for rigatoni, fusilli, or any pasta with enough texture to capture the creamy sauce and veggies.
What can I pair this pasta with for a complete meal?
A simple green salad dressed with lime vinaigrette or roasted sweet potatoes are excellent sides. For a true Jamaican vibe, try festival bread, which adds a sweet, slightly crispy contrast to the creamy pasta.
Final Thoughts
Once you make this Jamaican Rasta Pasta Recipe, it’s bound to become a favorite — a perfect blend of colorful veggies, spicy jerk chicken, and comforting creamy pasta that brightens up any night. It’s so inviting and delicious that sharing it with friends or family turns every meal into a warm celebration of flavors and togetherness. Give it a try and let your kitchen fill with those incredible Caribbean aromas!
Print
Jamaican Rasta Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Frying
- Cuisine: Jamaican
Description
Jamaican Rasta Pasta is a vibrant and flavorful dish that brings together tender chicken seasoned with jerk spices, colorful bell peppers, and a creamy coconut milk sauce enriched with Parmesan cheese. This fusion pasta dish is a beautiful combination of Caribbean heat and Italian comfort, perfect for a satisfying weeknight dinner or to impress guests with an exciting twist on traditional pasta.
Ingredients
Pasta
- 16 ounces penne pasta
Chicken
- 2 boneless skinless chicken breasts
- 1 tablespoon jerk seasoning
- 1 tablespoon olive oil (for frying chicken)
Vegetables
- 1 red bell pepper, sliced or chopped
- 1 yellow bell pepper, sliced or chopped
- 1 green bell pepper, sliced or chopped
- ½ cup green onion, chopped
Sauce
- 1 tablespoon olive oil (for cooking vegetables)
- 2 tablespoons garlic paste (or 2 cloves garlic minced)
- 2 tablespoons jerk seasoning
- 1 cup chicken broth
- 14 ounces full-fat coconut milk
- 2 cups Parmesan cheese, freshly grated (1½ cups in sauce, ½ cup for garnish)
Garnish (optional)
- Green onions, sliced thin and/or parsley
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook 16 ounces of penne pasta until al dente or desired tenderness. Drain and set aside.
- Prepare the chicken: Slice the chicken breasts into finger-sized pieces. Toss the pieces with 1 tablespoon of jerk seasoning to coat evenly.
- Fry the chicken: Heat 1 tablespoon of olive oil in a Dutch oven over medium heat. Add the seasoned chicken pieces and cook for about 5 minutes, or until fully cooked with no pink inside. Remove the chicken from the Dutch oven and set aside.
- Slice the bell peppers: Cut 1 red, 1 yellow, and 1 green bell pepper into thin strips or small pieces as preferred.
- Cook the vegetables: Add 1 tablespoon of olive oil to the same Dutch oven and sauté the bell peppers for 5 minutes until they begin to soften.
- Add aromatics and seasoning: Stir in ½ cup chopped green onions, 2 tablespoons garlic paste, and 2 tablespoons jerk seasoning, cooking for an additional minute to develop the flavors.
- Make the sauce: Pour in 1 cup of chicken broth and bring the mixture to a gentle boil. Then add 14 ounces of full-fat coconut milk and reduce heat to a simmer. Allow the sauce to thicken for about 5 minutes, stirring occasionally.
- Combine chicken and cheese: Return the cooked chicken to the Dutch oven and add 1½ cups of the grated Parmesan cheese. Stir well off the heat to melt the cheese into the sauce.
- Incorporate the pasta: Add the cooked penne pasta into the sauce mixture and stir gently. As it cools slightly, the sauce will thicken and cling to the pasta, blending all the ingredients together nicely.
- Garnish and serve: Serve immediately, topped with the reserved ½ cup Parmesan cheese and optional sliced green onions or parsley for a fresh finish.
Notes
- For extra heat, add more jerk seasoning or a pinch of cayenne pepper.
- Use freshly grated Parmesan for the best flavor and texture.
- Substitute chicken breasts with shrimp or tofu to make it pescatarian or vegetarian respectively.
- The coconut milk adds a creamy texture and subtle sweetness balancing the spicy jerk seasoning.
- Make sure not to overcook the pasta to keep it firm enough to hold the sauce.
- This dish reheats well and can be stored in the refrigerator for up to 3 days.
