Home Recipe Inspiration Rasta Pasta with Jerk Chicken
Rasta Pasta with Jerk Chicken

Rasta Pasta with Jerk Chicken

by Ünal Güler

Rasta pasta with jerk chicken is a popular Caribbean dish that’s perfect for a weeknight meal, dinner party, or potluck. Rasta pasta is a sort of Italian-meets-Jamaican dish—penne pasta is tossed with a jerk infused cream sauce and colorful bell peppers. You can add any protein of choice, with shrimp and chicken being the most popular. Rasta pasta can also be made completely vegetarian. Any time I make this dish there are barely ever any leftovers, it’s a family favorite!

The variations on Rasta pasta range from chef to chef and within each household. The type of pasta and choice of vegetables is up to you, but one thing is a must—there must be an ample amount of jerk seasoning, so each bite has ample flavor. 

What I love most about Rasta pasta is that it’s a complete meal in one pot. Serve it up with a little side of cabbage salad and a nice refreshing drink and you’re all set. It’s the perfect way to taste the islands during the colder winter months, or anytime. 

Simply Recipes / Alica Ramkirpal-Senhouse

The Origins of Rasta Pasta

Another name for jerk pasta is Rasta pasta—it was first created in Negril, Jamaica in 1985 by Chef Lorraine Washington in her Paradise Yard restaurant kitchen.

The red, green, and yellow colors hinted at Rasta colors which prompted one of the carpenters to call it a “Rasta pasta!”

You are bound to come across it on a menu at a Caribbean restaurant with variations in the choice for pasta, protein, and vegetables. Footprints, a Jamaican restaurant in Brooklyn, New York made this dish popular within the local community. 

Bring on the Heat with Hot Jerk Seasoning

The chicken in this pasta dish is what brings the spice. It’s marinated in hot jerk seasoning and a bit of green seasoning, then sautéed with bell peppers, onions, garlic, and fresh hot peppers, such as Scotch bonnets or habaneros, which enhance the punch. Add heavy cream, Parmesan cheese and a handful of vegetables are to the chicken and peppers then simmer until the cheese melts. Toss in the cooked pasta and serve hot. 

This dish is quite versatile because you can swap it out for whatever veggies you have on hand or are in season. I’ve used shredded cabbage and carrots and other times just a handful of frozen mixed vegetables. Rotini or penne are perfect pasta choices to soak up the luscious sauce. 

Simply Recipes / Alica Ramkirpal-Senhouse

What is Jerk Seasoning?

Jerk seasoning is a blend of deep, earthy spices with prominent notes of allspice, nutmeg, black pepper, and cinnamon.

You can use jerk seasoning on any type of meat or fish. These days, there are even recipes for jerk seasoned vegetables! 

You can find jerk seasoning in a dried rub form or a wet marinade. Many Caribbean grocery stores and online retailers sell both versions. I sometimes make my own marinade, but prefer pre-made for convenience. My favorite brands of pre-made marinades are from Walkerswood or Grace. 

I typically use hot and spicy jerk seasoning for optimal flavor. It also comes in a mild version, but the hot and spicy gets toned down anyway once you add milk to the dish. 

Adding a Little Green Seasoning to My Hot Jerk Seasoning 

Caribbean green seasoning is a seasoning base made of various herbs and vegetables that typically contains onion, scallions, garlic, and pepper. It is widely used in Caribbean cooking to marinate meat and as a flavoring for rice, stews, and soups. In Haitian cooking it’s similar to making an epis or the Latin American seasoning base, sofrito or recaito.

There is no one recipe for green seasoning.

To bring it all together, a little water or oil is added and pulsed in a food processor or blender until slightly smooth. Traditionally this is all minced in a mortar and pestle, but I highly recommend using an appliance to save time. I’ve added some green seasoning to the chicken marinade along with the jerk seasoning. It gives the meat extra flavor!

Simply Recipes / Alica Ramkirpal-Senhouse

Adding a Dash of Browning Sauce for Color

I’ve added a small amount of browning sauce to the chicken to give it a little color. This is purely for aesthetics and can be left out of the recipe. Browning sauce is used in West Indian cooking to add a bit of color to meat, rice, and even cakes. I prefer Grace brand browning sauce. You can find it online and at Caribbean grocery stores.

Why We Marinate Chicken

For this recipe the chicken soaks in a mixture of lime juice and water for 15 to 20 minutes and then gently rinsed a couple of times and patted dry. This is a common way that Caribbeans “clean” or “wash” meat. Allowing the acid to work on the chicken helps with removing slime and also preparing the meat to take on the seasonings better. 

Prepping the meat the night before is a huge time-saver and actually makes the meat taste much better—the seasonings really get a chance to soak in.

The brand of coconut milk matters—if the coconut milk is too watery, the pasta will not be creamy enough. The brands I recommend are Trader Joe’s, Aroy-D, or Thai Kitchen. 

Cashew and oat milk are also great options because they have a nice creaminess.

Simply Recipes / Alica Ramkirpal-Senhouse

More Creamy Pasta Recipes

  • Fettuccine Alfredo
  • Broccoli Cheddar Mac and Cheese
  • Chicken Piccata Pasta 
  • Cacio e Pepe
  • Pasta with Spinach, Artichokes and Ricotta


For the green seasoning 

  • 1 medium onion, roughly chopped

  • 10 cloves garlic, peeled 

  • 1 small Scotch bonnet or habanero pepper

  • 5 to 6 stems of thyme, leaves removed

  • 3 tablespoons water

For the chicken

  • 1 lime

  • 1 pound boneless, skinless chicken tenderloins, sliced into 2-inch pieces

  • 1 tablespoon hot jerk seasoning

  • 1 heaping tablespoon green seasoning

  • 1/2 teaspoon browning sauce (optional)

  • 2 teaspoons neutral oil, like avocado or canola

For the pasta

  • 8 ounces penne

  • 4 teaspoons neutral oil, to cook chicken and vegetables 

  • 1/2 green pepper, thinly sliced

  • 1/2 red pepper, thinly sliced

  • 1/2 yellow pepper, thinly sliced

  • 1/2 yellow onion, thinly sliced

  • 3 cloves garlic, minced

  • 2 teaspoons fresh thyme, leaves removed

  • 2 cups heavy cream

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon paprika

  • 1 cup shredded Parmesan cheese


  1. Boil the water to cook the pasta:

    Bring a large pot of water to boil.

(1 tablespoon of salt for every 2 quarts of water.)

Make the green seasoning: 

In a food processor add the onion, garlic, Scotch bonnet or habanero pepper, thyme, and water. Pulse until the texture is slightly smooth and thick.

Prep the chicken:

Put the chicken pieces into a large mixing bowl. 

Roll the lime on the countertop to soften. Slice in half and squeeze the juice over the chicken. You can mix the lime halves with the chicken and leave it until you’re ready to rinse. Fill the bowl with water just until it covers the chicken. Using a wooden spoon or tongs, stir the chicken. Cover with plastic wrap and let it sit in the acidic water for 15-20 minutes.

Simply Recipes / Alica Ramkirpal-Senhouse

Simply Recipes / Alica Ramkirpal-Senhouse

Rinse the chicken and pat dry: 

Gently drain the water out of the bowl.

Repeat this process twice to remove the lime and any slime the chicken might have. Pat chicken dry with paper towels.

Season and marinate the chicken: 

Add the hot jerk seasoning, green seasoning, browning sauce, and oil to the bowl of chicken. Massage the seasoning into meat using your hands or tongs. Cover the bowl with plastic wrap and refrigerate. Let the chicken marinate for a minimum of 30 minutes or up to overnight.

Simply Recipes / Alica Ramkirpal-Senhouse

Cook the pasta: 

Once the water has come to a rolling boil, add the dry pasta and cook, uncovered for 7-8 minutes, stirring occasionally. Keep the heat at medium-high for a rolling boil. Drain pasta in a colander, add drained pasta back to the pot and drizzle in a little oil to keep from sticking while you make the sauce and cook the chicken. 

Cook pasta according to package directions. Drain and set aside.

Cook the chicken:

Take the chicken out of the fridge, remove plastic wrap.

Using a pair of tongs place chicken in the pan, leaving excess marinade behind. Sauté about 10 minutes until the chicken is browned and the seasoning has dried onto the meat, turning the chicken occasionally. Chicken should read 165 degrees F if using a thermometer or juices should run clear when done. Remove from the pan and. Set aside.

Simply Recipes / Alica Ramkirpal-Senhouse

Simply Recipes / Alica Ramkirpal-Senhouse

Cook the vegetables:

Add a little more oil to the skillet. 

Add 2 more teaspoons to the skillet. Add the peppers, onion, and garlic. Sauté until tender, but still crisp, about 5 minutes. The peppers should still retain their color and not look dull. If you pierce with a fork the pepper should still have some give to it. Add the chicken back into the pan with the vegetables and toss to combine.

Simply Recipes / Alica Ramkirpal-Senhouse

Simply Recipes / Alica Ramkirpal-Senhouse

Simply Recipes / Alica Ramkirpal-Senhouse

Make the sauce:

Add the heavy cream, salt, black pepper, and paprika.

You’ll know it’s simmering when small bubbles appear on the surface. Stir in the Parmesan cheese and cook for an additional 1 to 2 minutes until the cheese melts.

Simply Recipes / Alica Ramkirpal-Senhouse

Simply Recipes / Alica Ramkirpal-Senhouse

Simply Recipes / Alica Ramkirpal-Senhouse

Remove from the heat and rest a bit, then serve:

Remove from the heat and let the pasta rest for 2 minutes so the pasta can absorb the flavors of the sauce. Serve hot!  

Store leftover pasta in an airtight container with a lid in the fridge for up to 3 days. When reheating, I recommend not overheating because the cheese can melt too much and become oily.

Did you love this recipe? Give us some stars below!

Simply Recipes / Alica Ramkirpal-Senhouse

Simply Recipes / Alica Ramkirpal-Senhouse

Nutrition Facts (per serving) 605 Calories 41g Fat 27g Carbs 35g Protein
Show Full Nutrition Label Hide Full Nutrition Label
× Nutrition Facts Servings: 4 to 6 Amount per serving Calories 605 % Daily Value* Total Fat 41g 52% Saturated Fat 22g 109% Cholesterol 164mg 55% Sodium 1278mg 56% Total Carbohydrate 27g 10% Dietary Fiber 3g 11% Total Sugars 6g Protein 35g Vitamin C 109mg 545% Calcium 281mg 22% Iron 3mg 14% Potassium 556mg 12% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.


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