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Creamy Rasta Pasta served in a white bowl with jerk chicken, colorful bell peppers, and fresh herbs on a rustic table
Linda

Bold & Creamy Rasta Pasta Recipe (with Chicken or Shrimp)

A vibrant, Caribbean-inspired pasta dish with jerk-spiced chicken or shrimp, creamy sauce, and colorful bell peppers. Customizable and ready in under 40 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Caribbean Fusion
Calories: 740
Ingredients Equipment Method Notes

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

Equipment

  • Large pot
  • Large Skillet
  • Chef's knife
  • Cutting board
  • Wooden spoon

Method
 

  1. Boil pasta in salted water until al dente. Drain but do not rinse.
  2. In a large skillet, heat olive oil over medium-high. Sear seasoned chicken or shrimp until cooked through. Remove and set aside.
  3. In the same pan, sauté bell peppers until softened. Add garlic and cook for 30 seconds.
  4. Add jerk seasoning, stock, and cream or coconut milk. Stir and let simmer until slightly thickened.
  5. Stir in Parmesan cheese. Return protein and pasta to the pan. Toss to coat and heat through.
  6. Taste and adjust seasoning. Serve hot with optional lime juice, herbs, or extra spice.

Notes

To make it dairy-free, use coconut milk and omit Parmesan or replace with vegan cheese. For meal prep, store in airtight containers for up to 4 days. Reheat with a splash of stock.