Rasta Pasta: Creamy Jerk Chicken Pasta with Peppers

The short answer: rasta pasta is penne in a creamy jerk-seasoned sauce with red, yellow and green bell peppers. This version cooks 1 pound of chicken to 165°F, then simmers 1 1/2 cups of cream with jerk seasoning and Parmesan. It serves 4 to 6 in about 35 minutes.

• Key numbers: 12 oz penne · 1 lb chicken · 3 bell peppers · 1 1/2 cups cream · 2 to 3 tbsp jerk seasoning
• Heat control: start with less jerk seasoning, taste the sauce, then add more
• Next step: get the free recipe book starter pages (we email it to you), or keep your spice mix in the Family Recipe Binder ($6.99)

Prep time: 25 minCook time: 19 minTotal time: 44 minServings: 4 to 6 servings

Rasta pasta is a Jamaican-inspired cream pasta. The name comes from the red, yellow and green peppers, which echo the colors associated with Rastafari. The flavor comes from jerk seasoning: allspice, thyme, hot pepper, garlic and warm spices. It sits close to a Cajun cream pasta, but the spice profile is different. If you want the Louisiana version instead, see Cajun chicken pasta.

Rasta pasta ingredients

Serves 4 to 6.

If you use a wet jerk marinade from a jar instead of a dry rub, start with 1 tablespoon. Wet jerk pastes are concentrated and often hotter and saltier than dry blends.

How to make rasta pasta

1. Boil the pasta. Cook the penne in well-salted water until just shy of al dente, about 1 minute less than the package time. Scoop out 1 cup of pasta water before draining.
2. Cook the chicken. Toss the chicken pieces with 1 tablespoon of the jerk seasoning. Heat 1 tablespoon of oil in a large, deep skillet over medium-high. Cook the chicken in one layer, turning once, until a food thermometer in the thickest piece reads 165°F, about 6 to 8 minutes. Move it to a clean plate.
3. Cook the peppers. Add the remaining oil, the sliced peppers and onion to the same pan. Cook 4 to 5 minutes, stirring, until the peppers are crisp-tender and lightly charred at the edges. Add the garlic and stir 30 seconds.
4. Make the sauce. Lower the heat to medium. Stir in 1 more tablespoon of jerk seasoning, then pour in the cream. Simmer gently 3 to 4 minutes, until it thickens enough to coat a spoon. Stir in the Parmesan a handful at a time, off a boil, so it melts smoothly. Taste and add the last tablespoon of seasoning if you want more heat.
5. Toss and finish. Add the drained pasta, the chicken and any juices from its plate. Toss over low heat for 1 to 2 minutes, adding pasta water a few tablespoons at a time until the sauce is glossy and clings to the noodles. Top with sliced green onions and thyme leaves.

Use a clean plate for the cooked chicken, not the one that held it raw. The FDA lists 165°F for all poultry and says a food thermometer is the only way to be sure meat and poultry are cooked safely.

Homemade jerk seasoning for rasta pasta

Store-bought jerk rubs vary a lot in salt and heat. A small homemade batch lets you control both. Stir these together and use 2 to 3 tablespoons for this recipe.

The batch makes a little over 1/4 cup. For the fresh, fruity heat of real jerk, mince part of a Scotch bonnet or habanero and cook it with the garlic. Penn State Extension advises wearing gloves when working with hot peppers to keep the capsaicin oil away from your eyes and sensitive areas. Wash the cutting board and knife before using them for anything else.

Variations and swaps

• Shrimp: season 1 pound of peeled shrimp with jerk spice and cook 2 to 3 minutes per side until pink and opaque. Add them back at the end.
• Sausage: brown sliced smoked sausage instead of chicken. Most smoked sausage is sold fully cooked, so check the label and simply heat it through.
• Meatless: skip the meat and add a drained can of chickpeas or extra peppers. Use more Parmesan for body.
• Coconut milk: swap half or all of the cream for full-fat canned coconut milk. Simmer a few minutes longer, since it is thinner.
• Lighter sauce: use half-and-half with 1/2 cup more Parmesan, and keep the heat low so it does not break.
• Leftover chicken: dice cooked chicken and add it at the toss step; heat until steaming.

Rasta pasta troubleshooting

Grainy or clumpy sauce. Pre-shredded Parmesan has anti-caking agents that resist melting. Grate a wedge finely and add it off the boil.

Sauce too thin. Simmer another minute or two before adding the pasta, or toss longer; the starch on the noodles thickens it.

Sauce too thick or tight. Loosen it with pasta water a few tablespoons at a time. Cream sauces thicken as they stand, so leave it a little looser than you want.

Too spicy. Add a splash more cream and a handful of Parmesan, or serve with plain rice or bread to balance it. Next time, start with half the seasoning.

Soggy peppers. Cook them in a hot pan without crowding and pull them while they still have some crunch; they soften more in the sauce.

What to serve with rasta pasta

Rasta pasta is rich, so a crisp side balances it: a green salad with lime vinaigrette, steamed broccoli, or garlic green beans. Garlic bread is the comfort-food choice. Fried sweet plantains are a common Caribbean pairing. For more cream-sauce dinners on rotation, try chicken alfredo or browse our pasta recipes sorted by sauce.

How to store and reheat rasta pasta

The FDA says perishable food, including leftovers, should not sit at room temperature for more than 2 hours, or 1 hour if the air is above 90°F, and that the refrigerator should stay at or below 40°F. Pack leftovers in shallow containers so they cool quickly and eat them within a few days.

Cream sauces can split when reheated fast. Warm a portion in a skillet over low heat with a splash of milk, cream or water, stirring, until it is hot all the way through. In a microwave, heat at reduced power and stir every 30 to 45 seconds. Cream-based pasta does not freeze well; the sauce can turn grainy when thawed, so plan to eat it from the fridge instead.

Rasta pasta on a budget

The expensive parts of this dish are the cream, the cheese and the chicken. A few ways to cut the cost without losing what makes it rasta pasta:

• Compare the per-pound price of thighs and breasts on the shelf; thighs work just as well here and stay juicy in the sauce.
• Make it meatless with extra peppers and chickpeas, or stretch 1/2 pound of chicken across the full batch.
• Mix your own jerk seasoning from spices you already have instead of buying a single-use jar.
• Check the price of a multi-color pepper pack against three loose peppers, and use any extra pepper in tomorrow's lunch.

For more ways to turn a pasta night into a cheaper week, see meal planning on a budget.

Plan pasta night and save the spice mix

Put rasta pasta on the week plan so the cream, peppers and Parmesan land on one shopping trip.

• Meal Planner & Grocery List, $3.99. A weekly menu and an aisle-sorted grocery list.
• Family Recipe Binder, $6.99. Write down your jerk mix and how hot your family likes it.

Browse more kitchen printables in the printables shop.

Want the starter pages by email? Get the free recipe book pages (we email them to you).

Pair the side with jerk chicken for a spiced main, adjusting the chile to the people at your table.