Name: Rasta Pasta with Jerk Chicken and Bell Peppers Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Caribbean
Ingredients: 16 ounces (450 g) dried pasta; 3 tablespoons jerk seasoning (divided: 1.5 tbsp for chicken, 1.5 tbsp for sauce); ½ cup (80 g) parmesan cheese, grated; 2 large chicken breasts (cubed) or 2 cups shredded rotisserie chicken; 3 bell peppers, sliced (different colors); ½ cup green onions, sliced; 2-3 cloves garlic, minced; 2 tablespoons vegetable oil (1 tbsp for frying chicken, 1 tbsp for sautéing vegetables); ¼ cup (60 ml) vegetable stock or chicken stock; ½ cup (120 ml) heavy cream or half and half

Jump to Recipe· 4.2 from 56 reviews

If you are craving a vibrant and soul-satisfying meal that bursts with bold Caribbean flavors, then this Rasta Pasta with Jerk Chicken and Bell Peppers Recipe is exactly what you need. Imagine creamy, cheesy pasta perfectly coated in a spicy, aromatic jerk cream sauce, loaded with tender jerk-seasoned chicken and colorful bell peppers that bring such a fresh crunch. This dish is an absolute celebration of taste and color, combining the warmth of classic Caribbean spices with the comfort of creamy pasta. It’s quick to make, so perfect for those busy weeknights when you want something exciting yet simple to whip up. Get ready to dive into this magnificent plate of comfort with a tropical twist!

Ingredients You’ll Need

The image shows cooking ingredients arranged neatly on a white marbled surface. In the center, there is a white bowl filled with uncooked yellow penne pasta. To the upper right, a white plate holds several slices of cooked chicken with a light brown outer layer. To the left of the bowl, there is a metal measuring cup filled with grated white cheese. Above the bowl, three green onions lay side by side with white roots visible. On the lower right side, three whole bell peppers sit close together—one yellow, one red, and one green. Near the peppers, there is a small glass jar with white cream, and above it a small glass container with greenish liquid. Around the bowl, you can see two cloves of garlic, a small brown bowl filled with reddish spice mix, and a small white pitcher with olive oil. The photo taken with an iphone --ar 4:5 --v 7

Every single ingredient in this recipe plays a crucial role, bringing not only amazing flavors but also wonderful textures and vibrant colors. Despite the simplicity of the ingredient list, each one ensures that your Rasta Pasta with Jerk Chicken and Bell Peppers Recipe shines in its own unique way.

16 ounces dried pasta: Choose your favorite shape; penne or rigatoni works beautifully for holding the creamy sauce.
2 large chicken breasts or 2 cups shredded rotisserie chicken: A lean protein that soaks up the spicy jerk seasoning wonderfully.
2 tablespoons vegetable oil: Essential for sautéing chicken and softening the bell peppers to perfection.
3 tablespoons jerk seasoning: The star spice blend—fiery, smoky, and aromatic—split between the chicken and the sauce for maximum flavor.
3 bell peppers in different colors, sliced: Adds vibrant color and a natural sweetness that balances the spice.
½ cup green onions, sliced: Brings a mild onion flavor and fresh green notes to the dish.
2 to 3 cloves garlic, minced: The classic aromatic that enhances depth and warmth.
¼ cup vegetable or chicken stock: Helps build the sauce base with subtle savoriness.
½ cup heavy cream or half and half: Creates a luxuriously creamy texture that complements the spicy jerk flavors.
½ cup grated parmesan cheese: Adds a cheesy, nutty finish that enriches every bite.

How to Make Rasta Pasta with Jerk Chicken and Bell Peppers Recipe

Step 1: Cook the Pasta Perfectly

Start by cooking your pasta according to the package instructions. The key is to pull it out at al dente—firm to the bite—because it will continue cooking later when mixed with the sauce. This ensures your pasta keeps a lovely texture without getting mushy.

Step 2: Prepare the Jerk Chicken

If you’re using raw chicken breasts, cube them and toss thoroughly with 1.5 tablespoons of jerk seasoning. Heat 1 tablespoon of vegetable oil in a heavy-bottomed pan and cook the chicken until golden brown and cooked through. If you prefer a shortcut, shredded rotisserie chicken spiced with jerk seasoning works beautifully too. Once cooked, set the chicken aside to add later into the sauce.

Step 3: Sauté the Bell Peppers and Aromatics

In the same pot, add the remaining tablespoon of vegetable oil and toss in the sliced bell peppers and green onions. Sauté on medium heat until the peppers soften slightly but still retain their bright color. Add the minced garlic and cook just until fragrant—this will build a wonderfully fragrant base for your sauce.

Step 4: Build the Creamy Jerk Sauce

Sprinkle the remaining 1.5 tablespoons of jerk seasoning over the sautéed veggies and stir to combine. Pour in the vegetable or chicken stock along with the heavy cream, stirring slowly as the sauce begins to simmer. Add the cooked jerk chicken back into the pot, letting everything mingle and thicken. When the sauce has slightly thickened, stir in the grated parmesan cheese until it melts through, creating a rich, cheesy coating for every piece.

Step 5: Combine Pasta and Sauce

Add your al dente pasta into the pot and toss everything together gently but thoroughly. This final step ensures every pasta piece becomes drenched in that luscious jerk cream sauce, flecked with colorful bell peppers and tender chicken. You’re now ready for the grand finish!

How to Serve Rasta Pasta with Jerk Chicken and Bell Peppers Recipe

A white plate sits on a white marbled surface, filled with one main layer of penne pasta coated in a reddish-orange sauce with visible black pepper specks. Mixed into the pasta are thin slices of red bell pepper and pieces of lightly browned chicken. The dish is topped with small green chopped herbs scattered across. A fork rests on the edge of the plate, angled inward. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your dish even further, scatter chopped chives, fresh green onions, or flat-leaf parsley on top. These garnishes provide fresh, herbaceous accents that brighten up every bite and add a beautiful contrast to the rich and creamy pasta.

Side Dishes

This Rasta Pasta with Jerk Chicken and Bell Peppers Recipe pairs wonderfully with a light side salad dressed in citrus vinaigrette or some roasted sweet potatoes. Both choices keep the meal balanced, allowing the creamy pasta to shine while adding fresh or sweet components to the plate.

Creative Ways to Present

For a fun twist, serve your pasta in individual mini cast iron skillets or colorful bowls to highlight the vibrant Caribbean vibe. You can also sprinkle some extra grated parmesan or a dash of smoky paprika on top for added visual appeal and a bit more kick.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftovers in an airtight container in the refrigerator. The flavors of the Rasta Pasta with Jerk Chicken and Bell Peppers Recipe actually deepen overnight, making it a delicious meal to enjoy the next day!

Freezing

This dish freezes fairly well. Just be sure to cool it completely before transferring to a freezer-safe container. When properly stored, it can last up to 2 months in the freezer. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently either in a microwave or on the stove over low heat. Add a splash of milk or cream if the sauce has thickened too much to help bring back that silky texture. Stir frequently until heated through without drying out the chicken or pasta.

FAQs

Can I use different types of pasta for this recipe?

Absolutely! While rigatoni or penne work great because they hold the sauce well, you can use any pasta shape you prefer. Just be sure to cook it al dente to avoid mushiness when combined with the sauce.

Is this recipe very spicy?

The spice level depends on the jerk seasoning brand you use. Most jerk seasonings have a pleasant heat with smoky undertones, but you can adjust the amount to suit your taste or opt for a milder version if preferred.

Can I make this recipe vegetarian?

Yes! Simply replace the jerk chicken with sautéed mushrooms, tofu, or plant-based chicken alternatives seasoned with jerk spice for a satisfying vegetarian version that packs the same flavorful punch.

What can I substitute for heavy cream?

You can use half and half or a mixture of milk with a little butter to replicate the richness of heavy cream. Coconut milk is also a delicious alternative that adds a subtle tropical flavor, perfectly complementing the jerk seasoning.

How far ahead can I prepare this dish?

This recipe can be made a day ahead and stored in the fridge. The flavors actually mingle and deepen overnight, but it’s best enjoyed fresh for the creamiest texture and brightest colors.

Final Thoughts

This Rasta Pasta with Jerk Chicken and Bell Peppers Recipe is an absolute keeper—full of vibrant Caribbean flair, creamy comfort, and just the right amount of spice to excite your palate. Whether you’re making it on a weeknight or for guests, it delivers big flavor with minimal fuss. I wholeheartedly encourage you to give it a try and savor every colorful, creamy bite. Trust me, this dish has a way of turning an ordinary dinner into a festive occasion filled with joy and warmth.