If you’re craving a pasta dish with bold Caribbean flavors, this Creamy Jamaican Rasta Pasta with chicken breast is calling your name. Loaded with colorful bell peppers, a rich pasta sauce made from heavy cream and full-fat coconut milk, this is a comfort food fusion dish that your taste buds will love. It’s a great way to spice up your usual weeknight dinner routine.
Why You’ll Love This Rasta Pasta
- So much flavor from the Jamaican jerk seasoning and creamy coconut sauce.
- A weeknight dinner that feels restaurant-quality but is super easy.
- A Main Course that’s hearty, creamy, and colorful—showing off the colors of the Jamaican flag.
- Simple ingredients you can grab at any grocery store.
What You’ll Need to Make Rasta Pasta
- Chicken Breasts: Juicy protein base, seasoned with jerk spices.
- Red, Yellow, and Green Bell Peppers: Brings sweetness, crunch, and those signature Rasta colors.
- Sliced or Minced Garlic: A key ingredient for building flavor in the creamy sauce.
- Heavy Cream & Full-Fat Coconut Milk: Rich, velvety texture for the sauce.
- Mild Jamaican Jerk Seasoning: The jerk marinade brings that smoky, savory, slightly sweet Caribbean kick.
- Dried Thyme & Smoked Paprika: Classic herbs and smoky notes to layer in flavor.
- Garlic powder: Everything is better with garlic
- Salt & Black Pepper: Simple seasonings that bring it all together.
- Cheese: I used mozzarella cheese and parmesan cheese for that gooey finish.
- Pasta: Cooked al dente, reserve some pasta water to loosen the sauce if needed. Penne or fettuccine is best pasta for this recipe.
- Olive Oil (or Vegetable Oil): For searing the chicken and sautéing veggies.
How to Make Rasta Pasta
1. Cook Pasta
Boil a box of pasta (penne or your favorite type of pasta) according to package directions until al dente. Reserve ½ cup pasta water before draining.
2. Marinate Chicken
Season chicken with half the Jamaican jerk seasoning and garlic powder. Let marinate at least 30 minutes for max flavor.
3. Sear Chicken
Heat olive oil in a large skillet over medium heat. Sear chicken until golden brown on both sides. Transfer to a 350°F oven to finish cooking through.
4. Sauté Peppers
In the same skillet, add red, yellow, and green bell peppers. Sauté peppers until softened, about 3-4 minutes.
5. Build the Sauce
Add sliced garlic and cook until fragrant. Pour in heavy cream and full-fat coconut milk, stirring to combine. Season with remaining jerk seasoning, dried thyme, smoked paprika, salt, and pepper. Bring to a gentle simmer.
6. Cheese & Pasta
Stir in cheese until melted and the sauce is creamy. Toss in cooked pasta, using reserved pasta water as needed to reach the perfect creamy consistency.
7. Serve
Slice cooked chicken and serve over pasta or toss into the sauce. Grab a wooden spoon and mix it all up!
Tips for the Best Rasta Pasta
- Don’t skip the marinate: Even 30 minutes makes a huge difference in flavor.
- Use vegetable stock or chicken stock to thin out sauce if you forget to save pasta water.
- Try adding a pinch of onion powder or brown sugar for extra depth.
- Want it spicy? Add a touch of cayenne pepper or minced scotch bonnet pepper.
- Finish with chopped green onions for a pop of color and fresh bite.
How to Serve Rasta Pasta
- With a side of garlic bread to mop up that cheesy sauce.
- Garnished with fresh herbs or extra jerk seasoning for a bold finish.
- A simple salad with Vitamin C rich veggies like tomatoes or cucumbers would be a refreshing side.
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FAQs
Can I make Rasta Pasta without chicken?
Yes! Swap chicken for shrimp, tofu, or keep it vegetarian with just the peppers.
What’s the best kind of pasta to use?
Penne or fettuccine works great.
Can I make it lighter?
You can substitute half & half for heavy cream, but full-fat coconut milk keeps the creamy texture.
Creamy Jamaican Rasta Pasta with Chicken
Ingredients
- 1 tbsp olive oil
- 2 chicken breasts
- 1 red bell pepper or orange bell pepper sliced
- 1 yellow bell pepper sliced
- 1 green bell pepper sliced
- 2 cloves garlic sliced or minced
- 1 cup heavy cream
- 1 cup full-fat coconut milk
- 2 tbsp mild Jamaican jerk seasoning divided
- 1 tsp dried thyme
- 1 tsp garlic powder
- ½ tsp smoked paprika
- Salt and black pepper to taste
- 2 cups mozzarella cheese and parmesan cheese mix
- 12 oz pasta cooked al dente
Instructions
- Cook pasta according to package directions. Reserve ½ cup pasta water.
- Season chicken with half the jerk seasoning, and garlic powder. Marinate 30 minutes.
- Sear chicken in olive oil or vegetable oil until golden. Finish in 350°F oven until cooked to 165 degrees internal.
- In same skillet, sauté bell peppers until slightly softened. Add garlic.
- Pour in heavy cream and coconut milk. Season with remaining jerk seasoning, thyme, paprika, salt, and pepper. Simmer.
- Stir in cheese until melted. Toss in pasta, adding pasta water if needed.
- Slice chicken and serve on top or mix into pasta.
Excellent recipe! Love me some Joe❤️❤️