Rastafarian Pasta (Rasta Pasta)

If you’re looking for something a little different for dinner tonight, our Rastafarian Pasta is just what you’re looking for!

Smoky jerk chicken, sweet bell peppers, and a velvety sauce made with heavy cream, parmesan, and a touch of coconut milk come together in a Rasta Pasta that knows how to party.

It brings the rhythm of the Caribbean straight to your fork, whether you’re feeding the family on a weeknight or turning up the flavor for friends on the weekend.

 

Rastafarian Pasta was first created in 1985 by Chef Lorraine Washington at the Paradise Yard Restaurant in Negril, Jamaica. She tossed together fettuccine, tomato sauce, and ackee (tropical fruit native to West Africa) for a group of construction workers. When they saw the red, yellow, and green on the plate, they named it after the bold colors of the Rastafarian flag.

Over the years, the dish has taken on a few twists, with ackee giving way to smoky jerk chicken, and tomato sauce often replaced by a creamy coconut or dairy base. But its soul still carries the same colorful Jamaican spirit, packed with sweet peppers, fragrant herbs, and that gentle kick of heat that makes every bite sing.

Rastafarian pasta takes about 30 minutes to make, but it will look like you’ve spent all afternoon, when really it was just a quick sear and a good stir.

Everything you need is easy to find at the grocery store, and chances are you’ve already got most of it on hand.

If this big flavor and island color have you hungry for more, try our Grilled Shrimp and Pineapple Skewers for a tropical mix of sweet, smoky, and spicy. Or go for Arroz con Gandules, a classic Puerto Rican rice dish that brings warm, savory comfort to the table.

Ingredients

Gather the ingredients to prepare our Rastararian Pasta recipe (Rasta Pasta). Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”

Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.

Can I Change Up the Recipe?

Absolutely. We made the dish with boneless, skinless chicken breasts, but you can swap in chicken thighs or leftover cooked chicken. The dish would also work with pork, shrimp, or beef.

For a vegetarian version, skip the meat entirely and bulk it up with mushrooms or extra peppers.

If you don’t have parmesan on hand, cheddar or a blend of Italian cheeses will still give you that creamy, cheesy finish.

You can also use full-fat coconut milk in place of heavy cream if you want a little extra richness with a subtle tropical edge.

For the pasta, penne holds the sauce beautifully, but bow tie, rigatoni, or any medium-sized pasta will work just fine. Just make sure to cook it al dente so it holds up in the sauce without going soggy.

How to Make Rastafarian Pasta

Follow along with my simple step-by-step instructions to learn how to make Rastafarian Pasta in your home kitchen.

Cook the penne pasta according to the package instructions for al dente. When draining, reserve ½ cup of the pasta water. If the finished sauce is too thick, use this to thin it out a bit.

• Pat the chicken breasts dry with paper towels. Then cut the chicken into bite-sized pieces, perfect for soaking up all that creamy jerk sauce.
• Season the pieces with half of the Jamaican jerk seasoning (1 ½ tablespoons)
• Add the olive oil to a large skillet over medium heat. When the oil is hot, add the chicken pieces and cook for 4-5 minutes.
• Turn the pieces to sear all sides.
• Remove the cooked chicken from the pan and set aside until needed.
• Add the sliced red, yellow, and green bell peppers and green onions to the pan.

• Cook for 4-5 minutes until the colorful bell peppers soften. If needed, add additional olive oil to the pan. Then, add the minced garlic and cook until fragrant, about 1 minute.
• Add jerk seasoning to the mixture. Stir to combine.
• Add heavy cream, cooked chicken pieces, and chicken stock to the pot.
• Stir to combine and reduce the heat to a simmer. Continue to cook for 5-7 minutes until the creamy sauce thickens.

• Remove the pan from the heat and add the grated Parmesan cheese to the mixture.
• Stir to combine.
• Add the cooked pasta to the pot.
• Toss everything together until fully coated.

Garnish with sliced green onions and chopped Italian parsley, and serve immediately with additional grated Parmesan cheese.

If the sauce is too thick or gummy, add some of the saved pasta cooking water, heavy cream, or chicken stock to get the desired consistency.

Our Rastafarian pasta is built for potlucks, summer barbecues, or any time you need a dish that will stand out on a crowded table. After the first bite hits, you’re loosening your collar, breaking out the beach chairs, and sticking on some Bob Marley.

How to Store and Reheat

Store leftover Rasta Pasta refrigerated in an airtight container for 2-3 days.

For best results, reheat it in a skillet over medium heat with a splash of milk, cream, or water to loosen the sauce. If you’re in a hurry, microwave it in 30-second bursts, stirring in between, until heated through.

Freezing isn’t recommended, as the cream sauce tends to separate and lose its smooth texture once thawed.

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