Why You’ll Love This Recipe

Rasta Pasta is a vibrant, flavorful dish that brings together the heat of Jamaican jerk seasoning with creamy coconut milk and a variety of fresh vegetables. The tender jerk chicken pairs beautifully with the rich and spicy sauce, making each bite a perfect combination of savory and slightly sweet. Whether you’re craving a satisfying weeknight dinner or want to impress guests with a colorful, bold dish, Rasta Pasta offers a delicious and unique twist on traditional pasta. With the added warmth from Scotch bonnet peppers, it’s sure to please spice lovers, but you can always adjust the heat to your preference.

Ingredients

For the Jerk Chicken:

1 tablespoon olive oil
1 pound chicken breast, cut into bite-sized pieces
2 tablespoons Jamaican jerk seasoning
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 (or jalapenos for a spicier kick, or Scotch Bonnet peppers for extra heat)
1 red bell pepper, sliced
1 orange bell pepper, sliced
1-2 Scotch Bonnet peppers, chopped (optional for extra spice)
3 cloves garlic, chopped
2 tablespoons Jamaican jerk seasoning
1 cup chicken stock
1 cup coconut milk (heavy cream can be used as a substitute but won’t have the coconut flavor)
1 cup grated fresh Parmesan cheese (or more as needed)
1 pound penne pasta

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Jerk Chicken:
- Heat the olive oil in a large pan over medium heat.
- Season the chopped chicken with Jamaican jerk seasoning, paprika, salt, and pepper.
- Add the chicken to the pan and cook for 6-7 minutes, or until the chicken is cooked through. Once done, remove from the pan and set aside.
For the Rasta Pasta:
- In the same pan, heat 2 tablespoons of olive oil. Add the chopped onion and bell peppers. Cook for about 5 minutes, or until the vegetables soften (longer if you prefer them more tender).
- Add the garlic and Jamaican jerk seasoning, stirring for 1 minute to release the flavors.
- Pour in the chicken stock and coconut milk. Add the reserved jerk chicken back into the pan. Let the mixture simmer for about 5 minutes to thicken. If the sauce becomes too thick, stir in a few tablespoons of water or chicken stock to adjust the consistency.
- Stir in the Parmesan cheese, allowing it to melt into the sauce. Remove the pan from heat.
Prepare the Penne Pasta:
- While the sauce is simmering, cook the penne pasta according to the package directions. Drain and set aside.
Combine:
- Toss the cooked pasta with the jerk chicken and vegetable sauce, ensuring the pasta is well coated.
Serve:
- Serve the Rasta Pasta hot, garnished with additional Parmesan cheese if desired.

Servings and Timing

Servings: 4-6
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Variations

Vegetarian Version: Omit the jerk chicken and substitute with sautéed tofu or your favorite vegetables (such as mushrooms or zucchini) for a hearty vegetarian dish.
Spice Level: Adjust the heat by using fewer Scotch Bonnet peppers or omitting them entirely for a milder version. Alternatively, you can add extra jalapenos or even hot sauce for more spice.
Pasta Type: While penne is ideal for this dish, feel free to use any pasta you prefer, such as fusilli or fettuccine, to change up the texture.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, microwave in short intervals, stirring occasionally, or warm on the stovetop with a little extra chicken stock or coconut milk to restore creaminess.

FAQs

Can I use chicken thighs instead of chicken breast?

Yes, chicken thighs will work well in this recipe. They will provide a juicier and more flavorful result.

Can I make this dish dairy-free?

Yes, to make this dish dairy-free, simply omit the Parmesan cheese or use a dairy-free cheese alternative.

How can I make this recipe spicier?

To make the dish spicier, add more Scotch Bonnet peppers or jalapenos. You can also incorporate hot sauce or a pinch of cayenne pepper for extra heat.

Can I use a different type of pasta?

Absolutely! While penne is perfect for this recipe, any type of pasta such as spaghetti, fettuccine, or rotini will work as well.

Can I prepare the jerk chicken ahead of time?

Yes, you can cook the jerk chicken ahead of time and store it in the refrigerator for up to 2 days. Just heat it through when adding it back to the sauce.

What’s the best way to cook the chicken for this recipe?

Pan-searing the chicken in olive oil creates a great caramelization, adding flavor to the dish. You could also grill the chicken for a smoky taste.

Can I use heavy cream instead of coconut milk?

Yes, you can use heavy cream, though it will lack the coconut flavor that complements the jerk seasoning. Coconut milk adds richness and a tropical flair to the dish.

Is there a way to make this dish vegetarian?

Yes! You can swap the chicken for vegetables like mushrooms, zucchini, or eggplant for a vegetarian version that’s just as flavorful.

Can I freeze Rasta Pasta?

Yes, this dish can be frozen for up to 2-3 months. Store in an airtight container, and when ready to enjoy, reheat on the stovetop with a splash of chicken stock or coconut milk to restore the creaminess.

What if I don’t have Jamaican jerk seasoning?

If you don’t have Jamaican jerk seasoning, you can make your own using a combination of allspice, cinnamon, nutmeg, thyme, garlic powder, and cayenne pepper, along with a pinch of salt and sugar.

Conclusion

Rasta Pasta is a flavorful and hearty dish that brings the perfect blend of jerk chicken, creamy coconut milk, and vibrant vegetables together in one colorful plate. With its rich spices and comforting pasta, this recipe is a must-try for anyone who loves a little heat with their food. Whether you’re cooking for a family dinner or impressing friends, Rasta Pasta is sure to be a hit every time!

Rasta Pasta Recipe