You know that moment when dinner feels like a chore? You stare into your fridge, find the same pasta, same sauces, and wonder—why do I keep doing this to myself? That’s the headspace I was in when I stumbled into what’s now my go-to: Rasta Pasta.
And no, it’s not Jamaican in the “jerk chicken on the beach in Negril” sense. It’s more like Harlem meets comfort food with a reggae soundtrack in the background. It’s creamy. It’s spicy. It’s… chaotic, in a good way.
What I love is that it doesn’t care what you’ve got. Chicken? Toss it in. Shrimp? Go for it. Coconut milk instead of cream? Even better, honestly. And the color? It practically invites you to post it before you eat it. (Not that you’ll wait long.)
Let’s break it down. It’s fast, flexible, and just the right amount of rebellious.
Learn more about the origins of jerk seasoning here if you’re curious where this bold flavor comes from.
Table of Contents
🌈 Why You’ll Love This Rasta Pasta
You know how some recipes promise “bold flavor” but leave you chasing it with extra salt or hot sauce? This isn’t one of those. Rasta Pasta delivers — creamy, spicy, colorful, and deeply satisfying.
- Visual wow factor: Those red, yellow, and green bell peppers aren’t just aesthetic—they mirror the Rastafarian flag.
- Flavor fusion done right: Creaminess smooths out the jerk spice.
- Make-it-your-way versatility: Chicken, shrimp, salmon, tofu, or just veggies.
- Weeknight-friendly: One pan for the sauce, one for the pasta.
- Not just dinner—an experience: Bold, warm, colorful, and just a bit unpredictable.
Is Rasta Pasta Spicy?
It can be—but you’re in control. Traditional jerk seasoning brings heat, but if you’re spice-shy, dial it back or add a splash of cream to mellow it. Love it fiery? Add Scotch bonnet or habanero.
🧄 Ingredients You’ll Need
The Pasta Base
- 12 oz (340g) penne, rotini, or rigatoni
- Salted water for boiling
Protein Options (Pick One)
- 2 large chicken breasts, diced
- 1 lb shrimp, peeled and deveined
- Tofu or chickpeas
- Rotisserie chicken
The Rasta Colors
- 1 red, 1 yellow, 1 green bell pepper, sliced
- Green onions (optional)
Sauce Magic
- 2–3 garlic cloves, minced
- 2–3 tbsp jerk seasoning
- 1/4 cup stock (chicken or veggie)
- 1/2 cup heavy cream or coconut milk
- 1/2 cup grated Parmesan cheese
- Olive oil
- Salt & pepper
Bonus Flavor Boosters
- Lime juice
- Cayenne or Scotch bonnet
- Thyme or allspice
Can I Make It Dairy-Free?
Yes! Use coconut milk and skip the Parmesan or use vegan cheese.
🍽️ How to Make Rasta Pasta (Step-by-Step)
Step 1: Boil the Pasta
Big pot, salty water. Boil pasta till it’s just underdone. Drain, don’t rinse. That starch? Your sauce loves it.
Step 2: Sear the Protein
Slick of oil, hot pan. Chicken or shrimp in. Cook till golden and done. Set aside. If using tofu, treat it like a diva—give it space to crisp.
Step 3: Sauté the Peppers
Same pan, little more oil. Toss in those bell peppers. Let them blister just a bit—they’re the confetti of this dish. Add garlic last minute. Breathe it in.
Step 4: Build the Sauce
Heat low. In goes jerk seasoning, stock, and cream (or coconut milk). Stir slow. Parmesan joins last. Season to taste. Now it smells like a vacation.
Step 5: Bring It All Together
Pasta back in. Protein too. Toss like you mean it. If it tightens up, loosen with pasta water. Boom. Done.
Can I Make This a One-Pan Recipe?
Yeah, just boil your pasta first, drain it, then use that same pan for the rest. Lazy genius.
🥥 Creamy vs Coconut Milk: Which Is Best?
Heavy Cream
- Rich and clingy
- Neutral base
- Great with Parmesan
Still not sure which base is right for you? Bon Appétit offers a helpful guide to using ingredients like coconut milk in place of heavy cream—see their list of smart heavy cream substitutes
Coconut Milk
- Slightly sweet, light
- Vegan friendly
- Unexpected but addictive
Can You Use Cream Cheese?
You can but blend it. Don’t go full brick. It thickens fast and can get weird unless smoothed out with broth or milk.
🔧 Customize It Your Way
Choose Your Protein
Whatever’s in the fridge: leftover grilled salmon? Go for it.
Sauce Options
All cream, all coconut, or mix them. Make it yours.
Adjust the Spice
Play around. Jerk seasoning is bold. Dial it up or back.
Add Extra Veggies
If it grows, it goes. Peas, spinach, even corn.
Make It Work For Leftovers
Toss it into a skillet with a splash of milk or broth. Bring it back to life.
Is This Good for Meal Prep?
Yes, and it actually tastes better Day 2.
❓ FAQs About Rasta Pasta
Is Rasta Pasta a Traditional Jamaican Dish?
Nope. It’s fusion. Harlem-born, island-inspired.
What Kind of Cheese Works Best?
Parmesan’s the default. But cheddar, mozz, even vegan melts can slide in.
Can I Freeze Rasta Pasta?
You can. Just reheat low and slow. Add liquid if needed.
Can I Use Store-Bought Jerk Seasoning?
Yes. You’re busy. No shame in shortcuts.
Is It Always Spicy?
Only if you want it to be. You’re in control here.
🎉 Final Thoughts: Your Weeknight Dinner Just Got Colorful
Dinner doesn’t have to be boring. Or beige. Or predictable. This recipe proves it. Make it once, and you’ll come back with your own twist next time. Probably spicier. Probably faster.
Go make Rasta Pasta your new classic. Just don’t expect leftovers to last.
Bold & Creamy Rasta Pasta Recipe (with Chicken or Shrimp)
Equipment
- Large pot
- Large Skillet
- Chef’s knife
- Cutting board
- Wooden spoon
Ingredients
Pasta Base
- 12 oz penne or rotini
- salted water for boiling pasta
Protein Options
- 2 chicken breasts diced
- 1 lb shrimp peeled and deveined
- tofu or chickpeas optional meatless protein
Vegetables
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 green bell pepper sliced
- green onions optional garnish
Sauce & Seasoning
- 2–3 cloves garlic minced
- 2–3 tbsp jerk seasoning to taste
- 1/4 cup chicken or vegetable stock
- 1/2 cup heavy cream or coconut milk
- 1/2 cup Parmesan cheese grated
- olive oil for sautéing
- salt & pepper to taste
Optional Boosters
- lime juice optional finisher
- cayenne or Scotch bonnet for extra heat
- thyme or allspice optional aromatic
Instructions
- Boil pasta in salted water until al dente. Drain but do not rinse.
- In a large skillet, heat olive oil over medium-high. Sear seasoned chicken or shrimp until cooked through. Remove and set aside.
- In the same pan, sauté bell peppers until softened. Add garlic and cook for 30 seconds.
- Add jerk seasoning, stock, and cream or coconut milk. Stir and let simmer until slightly thickened.
- Stir in Parmesan cheese. Return protein and pasta to the pan. Toss to coat and heat through.
- Taste and adjust seasoning. Serve hot with optional lime juice, herbs, or extra spice.