A celebration of bold flavors, bright colors, tender jerk chicken, and pasta. Rasta pasta is the quick one-pot, weeknight meal that will check all of the boxes. A rainbow of bell peppers, the heat of the jerk chicken, and a creamy sauce will bring everyone together around the table tonight!

Big bowl of rasta pasta on a wooden table.

Why you’ll love this easy Rasta Pasta

Explosive Flavors: Experience a burst of Caribbean flavors with the perfect blend of jerk seasoning, aromatic thyme, and a creamy, luscious sauce.
Quick and Simple: This recipe simplifies the process without compromising on taste, making it an ideal choice for busy weeknights or when you crave a delicious meal without the fuss.
Leftovers Get Better: Like many pasta dishes, Rasta Pasta often tastes even better the next day as the flavors meld and intensify, making it a great option for meal prep.
Crowd-Pleaser: Whether you’re hosting a dinner party or cooking for the family, Rasta Pasta is a crowd-pleaser that will leave everyone satisfied and craving more.
Rescuable Leftovers: – Forgot to set aside leftovers? No worries! This dish can be easily revived with a splash of chicken stock or pasta water, ensuring every bite is as delightful as the first.

Rasta Pasta Ingredients

Pasta – Tube-shaped pasta like penne, rigatoni, or mostaccioli. Pasta shapes like these help to capture and hold the sauce, making sure you get some in every bite!
Chicken breast – Diced chicken cooks up quickly and evenly, making it a great option for this quick recipe. Swap out chicken breasts for chicken thighs or even tofu for a different protein choice. Omit altogether for a vegetarian meal.
Yellow onion – Sliced yellow onion adds richness and sweetness to the rasta pasta. White or red onions can be used depending on what you have and your preference.
Bell peppers – We combine a colorful mix of thinly sliced bell peppers. They add a touch of sweetness and visual appeal to the pasta.
Garlic cloves – Minced garlic cloves add a pungent kick and depth to the dish. Garlic powder can be used in a pinch.
Tomatoes – Fresh chopped tomatoes add a bright acidity and freshness to the sauce. Canned diced tomatoes work well, especially when fresh tomatoes are out of season.
Herbs & Spices – Jerk seasoning and thyme add a flavor depth that enhances the dish and really makes it stand out. Using a store-bought or homemade jerk seasoning works either way.
Chicken stock – A flavorful and savory liquid base. Vegetable stock or broth is a great alternative especially for a vegetarian version.
Half and half – This adds a creaminess to the sauce, contributing to its overall texture. Whole milk or a combination of milk and heavy cream can be used for a similar effect.

How To Make Rasta Pasta

Boil salted water, cook the penne pasta for 6 minutes, and save 1 cup of water. Strain the pasta.
In a skillet, sear the chicken in 1 tbsp oil and ½ tbsp seasoning for about 4 minutes. Batch cook the chicken.
Heat 1 tbsp oil. Cook onions, peppers, and 1 tbsp seasoning. Stir for 8 mins. Add garlic and thyme and cook for 1 min.
Add tomatoes, scrape pan, cook for 3 minutes. Pour in the chicken stock, return the chicken, cover, and cook for 5-6 mins.
Add half and half, stir, reduce heat, and cook for 5-6 mins. If the mixture is too thick, add the pasta water. Stir in the pasta, and serve.

Step by step photos of making rasta pasta.

Tips for making the best Rasta Pasta

Just a few things to keep in mind when preparing this tasty dish.

Caramelized Onions and Peppers: Take the time to cook onions and peppers until soft and translucent with a touch of caramelization. This adds depth to the dish and enhances the overall flavor.
Thin Out if Needed: If the sauce becomes too thick, don’t hesitate to add a bit of reserved pasta water to achieve the desired consistency without compromising flavor.
Serve Immediately: For the best results, serve the Rasta Pasta immediately after incorporating the pasta. This ensures that the noodles absorb the flavors of the sauce while maintaining the perfect texture.
Customize to Taste: Feel free to adjust spice levels, seasoning, or vegetable choices to suit your taste preferences. Rasta Pasta is versatile, so make it your own!

What to serve with your Rasta Pasta

Rasta pasta on its own is very satisfying and doesn’t really need a whole lot of extras to be served with it. However, if you’re serving this as the main dish among other dishes at a larger family gathering, here are some ideas that would pair well with your rasta pasta.

How to store & reheat Rasta Pasta

Before storing, allow the pasta dish to cool to room temperature then transfer it to an airtight container.

How long will rasta pasta last in the fridge? When stored properly, rasta pasta can stay fresh for 3-4 days in the fridge.

Can I freeze rasta pasta? Freezing rasta pasta is absolutely an option! When storing, place the pasta in a freezer safe airtight container or bag. If placed in a bag, remove as much air as you can. When frozen, your rasta pasta will last for 2-3 months.

Reheating leftovers: The best way to reheat your rasta pasta is to heat gently on the stove. This also allows you to add water or additional chicken stock to help bring the sauce back to life. When heated on the stovetop, it should take 5-10 minutes to be heated through.

More Pasta Recipes To Enjoy!

Print Pin

No ratings yet

Rasta Pasta

A celebration of bold flavors, bright colors, tender jerk chicken, and pasta. Rasta pasta is the quick one-pot, weeknight meal that will check all of the boxes

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 496kcal

Ingredients

8 ounces tube-shaped pasta penne, rigatoni, mostaccioli
2 tablespoons vegetable oil divided
1 pound chicken breast 1-inch dice
2 tablespoons jerk seasoning divided
1 large yellow onion thinly sliced
2 large or 3 medium bell peppers mixed colors, thinly sliced
2 garlic cloves minced
1 cup chopped tomatoes
3 sprigs thyme
¼ cup chicken stock
½ cup half and half

Instructions

Boil salted water, cook the penne pasta for 6 minutes, and save 1 cup of water. Strain the pasta.
In a skillet, sear the chicken in 1 tbsp oil and ½ tbsp seasoning for about 4 minutes. Batch cook the chicken.
Heat 1 tbsp oil. Cook onions, peppers, and 1 tbsp seasoning. Stir for 8 mins. Add garlic and thyme and cook for 1 min.
Add tomatoes, scrape pan, cook for 3 minutes. Pour in the chicken stock, return the chicken, cover, and cook for 5-6 mins.
Add half and half, stir, reduce heat, and cook for 5-6 mins. If too thick, add the pasta water. Stir in pasta, serve.

Notes

*Note: To make this vegan, remove the chicken and substitute vegetable stock for chicken stock and coconut milk for half and half. You may need more pasta water to thin out the finished dish.

Nutrition