Creamy Rasta Pasta with Chicken – Ready in 30 Minutes
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Rasta pasta with chicken is a creamy, Jamaican-inspired pasta made with cooked chicken, bell peppers, Parmesan cheese, and a simple homemade cheese sauce. The jerk seasoning adds warm Caribbean flavor with just the right amount of heat, while the creamy sauce and peppers keep the dish balanced and filling.
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I first made this on a night when I had leftover grilled jerk chicken and needed dinner fast. I used the cheese sauce from my Pasta Dinner Builder as the base, added parmesan and jerk seasoning for spicy Caribbean flavor, and dinner was on the table in about 30 minutes.
Recipe Highlights
Prep Time: 10 Minutes | Cook Time: 20 Minutes | Total Time: 30 Minutes
Serves: 4 – Easy to scale
Spice Level: Depending on the spice blend, jerk seasoning can pack a lot of heat. When adding it to the sauce, start with a small amount, taste it, and add more if you want more heat.
Ingredient Notes
- Chicken: I usually use leftover grilled jerk chicken, but any cooked chicken works great here. Rotisserie chicken is the easiest no-cook option if you’re starting from scratch.
- Jerk seasoning: Jerk seasoning varies a lot in heat. Look for one with allspice, thyme, and Scotch bonnet or cayenne pepper. You can also make your own, so you can control the heat. Here’s my jerk spice blend recipe.
- Parmesan: Use freshly grated, it melts into the sauce much more smoothly than pre-shredded.
- Milk: Whole milk works for a nice creamy texture that’s not too heavy. If you prefer extra creamy, you can use heavy cream or a mix of cream and milk.
- Bell peppers: Any color works: I like to use red green and yellow. Red and yellow are sweeter, while green has a sharper bite. I like using a mix of colors to add a colorful presentation.
- Pasta: Cavatappi or penne pasta hold the sauce well, but any short-cut pasta works.
Make it Lighter: Swap whole milk for skim or almond milk, reduce the parmesan, and use whole-wheat or chickpea pasta. Extra bell peppers bulk it up without adding much calories.
How to Make Rasta Pasta with Chicken
- Cook the pasta al dente according to package directions. Drain and set aside.
- While the pasta is cooking, melt butter in a large skillet over medium heat. Add onion and garlic, cook 1 minute.
- Whisk in flour and stir into a paste. Add the diced bell peppers.
- Reduce the heat to low. Gradually add milk, stirring constantly, until the sauce thickens; about 5 to 7 minutes.
- Add parmesan and stir until melted. Add chicken and jerk seasoning. Stir to combine and taste for seasoning. Toss it with cooked pasta.
Change it Up
This dish uses a simple cheese sauce as the base, one that can easily be changed. For example, this Caribbean-flavored sauce can go buffalo next week with a splash of hot sauce and sharp cheddar. Here are some ways to make it your own:
Protein: Any cooked chicken works, grilled, rotisserie, or leftover. Shrimp or scallops are also a good substitution. Add seafood at the end after the sauce is done so it doesn’t overcook. Another good addition is Andouille sausage with a dash of Cajun spice blend to make the dish a little Southern.
Vegetables: Corn and red onion fit naturally with the Caribbean flavors. Mushrooms and spinach would take it somewhere more Italian. Okra with cajun spice and andouille would be amazing.
Flavor: Add a smoky flavor with a dash of smoked paprika or change the flavor completely with Buffalo sauce and blue cheese. Italian seasoning with fontina is another great combination.
Sauce: Swap the sauce for chipotle cream or salsa if you want a Mexican-style version, or keep it lighter with a lemon and olive oil sauce or a tomato-based sauce.
Finish: A squeeze of lemon or lime over the top before serving brightens everything. Fresh scallions or a little extra parmesan also work well.
Dairy-Free: For a dairy-free option, swap the butter for olive oil, the milk for oat milk or coconut milk, and use a dairy-free parmesan cheese.
Gluten Free: For a gluten-free version, swap the flour with arrowroot or cornstarch and use your favorite gluten-free pasta.
If you like cooking this way, with the same base, different flavors, built from what’s on hand, my Dinner Builders are worth checking out.
How to Store Leftovers
Refrigerate in an airtight container for up to 3 days. Reheat on the stovetop over low heat with a splash of milk or water to loosen the sauce. It thickens in the fridge so don’t skip the liquid when reheating.
How to Serve it
Serve rasta pasta for dinner garnished with fresh thyme or green onions, alongside a simple green salad. The pasta is rich so you don’t need much else.
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Click on serving size to scale this recipe
Rasta Pasta with Chicken
Equipment
Ingredients
- 8 oz uncooked pasta penne or cavatappi
- 1 lb cooked chicken shredded or chopped
- 2 tablespoons butter or olive oil
- 1 small onion minced
- 1 clove garlic minced
- 2 tablespoons all purpose flour
- 1 3/4 cups milk
- 3/4 cup grated parmesan cheese
- 2 cups diced bell peppers
- 1 to 2 teaspoons Jerk seasoning to taste
Instructions
- Cook pasta according to package directions. Drain and set aside.
- Melt butter in a large skillet over medium heat. Add onion and garlic and cook for 1 minute.
- Whisk in flour and stir into a paste. Add diced bell peppers.
- Reduce heat to low. Gradually add milk, stirring constantly, until sauce thickens, about 5 to 7 minutes.
- Add parmesan and stir until melted. Add chicken and jerk seasoning. Stir to combine and taste for seasoning. Serve over pasta.
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
Rasta Pasta Frequently Asked Questions
While this recipe features classic Caribbean ingredients like jerk seasoning and bell peppers, it’s a modern, creative adaptation rather than a traditional dish. Traditional Rastafarian culture cuisine (I-tal) is strictly plant-based and avoids processed ingredients, so this chicken and dairy-based version is inspired by those Jamaican flavors rather than a replica of a rastafarian dish.
