This rasta pasta recipe gives Italian pasta a Jamaican spin with creamy coconut milk and spiced jerk chicken, huge on flavor and ready in 30 minutes. Definitely one of our favorites.
It's pasta time, my friends. Today we're cooking up a pasta you've likely never tried before, something unique, colorful, and loaded with big flavor. It's a bit of a mashup recipe, coming straight out of Jamaica, an inspired spin on an Italian favorite from the perspective of the Caribbean.
It's called "Rasta Pasta", and you're going to love it!
What is Rasta Pasta?
Rasta Pasta is a vibrant, comforting pasta dish made with colorful bell peppers, a creamy sauce, and bold Caribbean seasonings. It’s inspired by an Italian-style pasta, but made with more Jamaican flavors and ingredients. Thanks to its unique sweet-heat and creamy-spicy balance, it’s become a popular menu item far beyond the Caribbean.
The “Rasta” in the name nods to Rastafarianism, a Jamaican movement that began in the 1930s. It’s often served as a vegetarian dish, in line with traditional Rastafarian food choices, though many cooks add protein to make it a full meal.
Jerk chicken and shrimp are the most common add-ins, each bringing a different bite and flavor to the creamy, seasoned sauce. Some versions also feature oxtail for a richer, heartier twist.
As for its origin, several Jamaican chefs have been credited, but one widely shared story points to Chef Lorraine Washington at Paradise Yard, who served a pasta dish topped with ackee and tomato sauce. Diners connected the dish’s colorful peppers to Rastafarian colors and started calling it “Rasta Pasta”, and it’s been growing in popularity ever since.
Now, let’s get into how to make my version.
Key Ingredients
The full ingredients list with measurements and recipe instructions are listed in the recipe card at the bottom of the post.
- Bell Peppers. Be colorful here. Use a mix of red, green, and yellow bell peppers. Orange bell peppers are great, too.
- Jamaican Jerk Seasoning. Try my Homemade Jamaican jerk seasoning recipe. So good! I also use a bit of paprika.
- Coconut Milk. Heavy cream is an acceptable alternative, yet won’t bring that coconut flavor.
- Parmesan Cheese. Freshly grated parmesan cheese, of course!
- Pasta. Penne pasta is super popular, or linguine. You can use others.
How to Make Rasta Pasta
- Cook chicken: Heat olive oil in a large pan over medium heat. Season chicken breast with jerk seasoning, paprika, salt, and pepper. Cook 6-7 minutes until done, then remove.
- Sauté veggies: Add olive oil to the pan. Cook onion and bell peppers about 5 minutes to soften.
- Add garlic + spice: Stir in garlic and jerk seasoning. Cook 1 minute.
- Simmer sauce: Add chicken stock, coconut milk, and cooked chicken pieces. Simmer 5 minutes to thicken, loosening with a splash of water/stock (or reserved pasta water) if needed.
- Finish: Stir in Parmesan and remove from heat.
- Cook pasta + toss: Boil penne to al dente, drain, and toss with the sauce.
Boom! Done! Looks wonderful, doesn't it? So colorful. I could eat Jamaican rasta pasta every day! I love these Caribbean flavors.
Recipe Tips & Notes
- The Peppers. Use colorful bell peppers to make the dish more appealing. Add Scotch Bonnet peppers for a fiery version.
- Adjust the Heat. To up the heat factor, add spicy chilies when adding the onions and bells, drizzle in hot sauce during or after the simmer, or incorporate red pepper flakes into the spice blend. For a milder version, use only half of the jerk seasoning.
- Tomatoes. Add fresh tomatoes or fire roasted tomatoes for a tasty variation.
- Coconut Milk. Full fat coconut milk is traditionally used as the creamy element to this dish, making it dairy free. If you do not enjoy the flavor of coconut milk, use heavy cream.
- Knorr's Parma Rosa Sauce Mix. A lot of people use 1 packet of Knorr's Parma Rosa sauce mix in their sauces, but I am skipping it and using fresh ingredients that I have on hand. If it is easier for you to use Knorr's Parma Rosa sauce mix, go for it!
- Proteins. Rastafarians do not eat shellfish and avoid most meats, so Rasta Pasta is typically a vegetarian meal. However, other cooks around the world like to add a protein, with shrimp (frozen shrimp is easy) and chicken being the most popular, along with oxtail. Add tofu for protein while still keeping it vegetarian.
- Veggies. This dish welcomes many vegetables. Consider adding spinach, corn, or your favorites.
- The Pasta. Most recipes use penne pasta, but long fettucine has been used in earlier versions, and are said to represent dreadlocks. It works with any pasta. Use any pasta you prefer.
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Rasta Pasta Recipe
Ingredients
FOR THE JERK CHICKEN
- 1 tablespoon olive oil
- 1 pound chicken breast cut into bite-sized pierces
- 2 tablespoons Jamaican jerk seasonings
- 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 (I used jalapenos instead to spice it up a bit, or add in a Scotch Bonnet for extra heat)
- 1 red bell pepper sliced
- 1 orange bell pepper sliced
- 1-2 Scotch bonnet peppers chopped
- 3 cloves garlic chopped
- 2 tablespoons Jamaican jerk seasoning
- 1 cup chicken stock
- 1 cup coconut milk heavy cream is an acceptable alternative, yet won’t bring that coconut flavor
- 1 cup of grated fresh Parmesan cheese or more as needed
- 1 pound penne pasta
Instructions
FOR THE JERK CHICKEN
- Heat the olive oil in a large pan over medium heat.
- Season the chopped chicken with Jamaican jerk seasonings, paprika, and salt and pepper.
- Add the chicken and cook 6-7 minutes, or until cooked through. Remove from the pan and set aside.
FOR THE CREAMY RASTA PASTA
- Heat 2 tablespoons olive oil in a large pan and add the onion and peppers. Cook them down about 5 minutes to soften (or longer to your preference).
- Add the garlic and Jamaican jerk seasoning with salt and pepper to taste. Cook for 1 minute, stirring.
- Add the chicken stock, coconut milk, and reserved chicken. Simmer for 5 minutes to thicken up. If it get too thick, swirl in a few tablespoons of water or chicken stock.
- Stir in the Parmesan cheese and remove from heat.
- While the Rasta Pasta is simmering, cook the penne noodles according to the package directions. Drain and toss with the pasta sauce.
Video
Nutrition Information
This Recipe Is In our Cookbook - FLAVOR MADNESS
Did you know that you can find this recipe in our new cookbook FLAVOR MADNESS? It's waiting for you on PAGE 238.
Try Some of My Other Popular Spicy Pasta Recipes
Try These Other Jamaican Recipes
NOTE: This recipe was updated on 1/22/26 to include new information and tips updates. It was originally published on 10/21/19.
Sophie says
LOVE this recipe! I make it regularly and have made a big container of your jerk seasoning on hand in my pantry. I always substitute the scotch bonnet pepper with a red savina habenero for some extra color and spice. Also, I’ve recently only been able to find chicken broth—not chicken stock—at my local grocery store, but the flavor and texture have been just as good!
Mike H. says
Thank you for sharing, Sophie - enjoy!
Lho says
I've made this recipe many times now and it's a family favourite, especially my 7 year old. I have changed the recipe over time though to fit my family's taste. I omit the scotch bonnet and add extra jerk seasoning. I also omit the stock and use 2 cans coconut milk and about a cup of heavy cream. Sometimes I add sun dried tomatoes if I have them on hand. My best tip is to let the pasta sit at least a half hour after you mix the penne in, stirring every 5 minutes or so. You'll get a much creamier sauce and better coating if you let it stand.
Mike H. says
Super awesome. Happy to hear you guys love the recipe! Thanks!
Sophie says
This recipe looks amazing! I plan on trying it tonight. One question--you add tomatoes in the vegetarian version in the video. Would you recommend adding tomatoes along with chicken stock in the original, non-vegetarian version, too? If so, how much? When would be the best time to add them?
Mike Hultquist says
Thanks, Sophie. You can add 1 can of fire roasted tomatoes in place of the chicken stock in this recipe. You can also add in some fresh chopped or sliced tomato when serving. Enjoy!
Eve Nealy says
Hey Mike! I've been using your recipe for years. It's delicious. I did notice the change of removing the fire roasted tomatoes, but couldn't figure out if there were more changes. Was this the only change - swap chicken stock with the tomatoes?
Mike Hultquist says
That was the big change, Eve, as it is more "authentic" without them, though can still add them, as they are delicious! Also the pasta choice, but any will work, really. Enjoy!
Jennifer S says
I made this recipe with conch, and it was amazing!!! I also used your recipe for homemade jerk seasoning. I am already looking forward to the leftovers tomorrow!! Thank you so much!!
Mike Hultquist says
Boom! Awesome, Jennifer! I appreciate it!
Lon says
made it too spicy.im gonna keep it too 1 tbsp. still needs to be tweak too be suitable to me but yummy..
Mike Hultquist says
Thanks, Lon! Yes, a tiny adjustment for next time. Glad you enjoy the flavor!
Shery Sullivan says
Can't wait to make this tonight. Thinking of adding chicken. Excited to try. And I will make your Jamaican seasoning.
Mike Hultquist says
So good with chicken Shery! I love it! I hope you enjoy it.
Jan Balogh says
Love this recipe!!
Mike Hultquist says
Thanks, Jan!!
Diane says
Hi Mike, I just a clarification When you describe how to cook the peppers in the dish, you mention only using one tbsp of Jerk seasoning However when I printed your recipe, it says to add 2 tbsp
I just don’t want to over season it because it sounds great
Mike Hultquist says
Diane, use 1 tablespoon for the recipe, and see how you like it. I tend to season a LOT, as I like spicy flavors. After you try it, you can decide if you want more the next time you make it. Let me know how you like it!
Alex says
i want to use to knorr packet that was suggested just out of curiosity. what do we need to make the sauce along with the packet?
Mike Hultquist says
I don't really make it that way, Alex. You should be able to add it when you add the chicken stock, and skip the fresh Parmesan cheese.
Donna says
Where do you get scotch bonnet peppers ? They aren’t sold anywhere here. I absolutely love your recipes.
Mike Hultquist says
Thanks, Donna. I often grow them, as you're right, they can be hard to find. You can use habaneros as a great substitution, or check with farmers markets or online.
Kelly says
I just made this substituting tofu and I added mushrooms. It’s simply delicious!
Mike Hultquist says
Sounds wonderful! Thanks, Kelly!
Renee Manderson says
Hi Mike,
I am looking to make this recipe for a 50th birthday party for my sister-in-law next week. Can I make this the day before and heat before the party and serve with the parm cheese?
Thank you
Mike Hultquist says
Hi, Renee. Yep, you can make this ahead. You can make the whole thing, or make it without the pasta and make the pasta last minute to serve. Enjoy!!
Eve Nealy says
I’ve been making this recipe for years and it’s always been a hit. I like the previous recipe you posted way better with the roasted tomatoes. Can you email me your original recipe please??
Mike Hultquist says
Thanks, Eve! The only change from the original recipe is I used chicken stock instead of tomatoes. To make it like before, just use 1 can of fire roasted tomatoes in place of that chicken stock. Tasty!!