Rasta Pasta with Jerk Chicken

There’s something about rasta pasta with jerk chicken that just makes a kitchen feel… alive. The smell of warm spices drifting from the pan – that bold, smoky-sweet jerk seasoning – and then all those bell peppers, sliced like ribbons of sunshine and fire, tumbling into the pot alongside garlic and onions. And the cream sauce, just gentle enough to cool the heat but rich enough to carry it. I nearly always end up standing over the stove tasting it out of the spoon before it’s even done. It’s messy, colorful food – the kind that doesn’t look or taste shy, ever.

Why You’ll Crave It

• Each bite is that perfect mix – creamy, spicy, and deeply savory
• The colors alone will make you smile (I’m not kidding, it’s like edible joy)
• You can adjust the spice level to suit your taste… or your guests’ tolerance
• It’s hearty enough for dinner but with bright flavors that feel fresh and light
• Leftovers (if there are any) actually taste even better the next day

The first time I made this, my brother went completely quiet after the first bite, then looked up and just said, ‘You need to make this again.’

What You’ll Need

• 1 pound penne pasta: something sturdy that’ll hold that creamy, spiced-up sauce
• 1 pound jerk chicken (cooked and sliced): grilled or pan-seared, with that caramelized, spicy crust
• 1 tablespoon olive oil: for sautéing the vegetables, brings the flavors together
• 1 medium onion (sliced): red or yellow both work – I usually grab what looks best
• 1 red bell pepper (sliced): for sweetness and color
• 1 yellow bell pepper (sliced): bright and sunny in every sense
• 1 green bell pepper (sliced): earthy and just a little bitter – it balances the sweet ones
• 3 cloves garlic (minced): don’t skimp here, it gives depth to the whole dish
• 1 cup heavy cream: luscious and rich – it’s what makes the sauce feel indulgent
• 1 cup chicken broth: adds body and lightens the texture of the cream
• 1 tablespoon jerk seasoning: store-bought is fine, but if you have time to mix your own… it’s worth it
• Salt and pepper to taste: season little by little – those jerk spices already bring a lot
• Fresh parsley (for garnish): just a sprinkle at the end to wake things up

Easy How-To

Marinate the Chicken

If you’re starting with raw chicken, coat it generously in jerk seasoning and let it sit – honestly, longer is better, even overnight if you can. A quick 30 minutes will work if you’re in a rush though, especially if you pierce the chicken a bit to soak up the flavor.

Cook That Chicken

Get your grill or skillet hot (medium-high usually works). Cook the chicken about 6 or 7 minutes per side, depending on the thickness. It should have deep, dark golden edges and feel firm. Once it’s done, let it rest… it’s tempting to slice right in, but the juices need a moment.

Boil the Pasta

Bring a big pot of salted water to a boil. Penne usually takes 9 to 11 minutes – aim for al dente. Save about a cup of pasta water before draining. It helps later if you want to loosen up the sauce.

Sauté the Veggies

In a large skillet, warm the olive oil and add the onions first, then the garlic. Stir gently until everything smells wonderfully savory and starts to soften. Throw in the peppers and let them cook a bit more. You want color, not mush – so don’t overdo it.

Make the Sauce

Add the cream and chicken broth to the skillet. Let it simmer together for a couple of minutes, until it starts to look cohesive and slightly thickened. Stir in the jerk seasoning here… that warm spice heat will rise up and hit you (in the best way).

Bring it All Together

Add the drained penne into the pan and stir it through the sauce so it’s well coated. If it feels too thick, splash a bit of that reserved pasta water. Then gently fold in the sliced jerk chicken and toss again. Let it all warm up together for just a few minutes over low heat.

Serve with a Little Flair

Spoon into bowls (big ones – people always ask for seconds), sprinkle with chopped parsley, and honestly… maybe have some lime wedges nearby too. That squeeze of acidity does wonders.

Good to Know

• If your sauce ever splits (it happens!), just stir in a spoonful of cold cream off the heat and whisper calming words to it. It usually comes back.
• Kids seem to love this if the spice is dialed back a bit – just reduce the jerk and maybe skip the extra fresh chili.
• Wearing an apron is a good idea. Bell pepper oils + cream sauce = mysterious fabric stains.

Serving Ideas

• Serve with garlicky toasted bread, a crisp green salad, or even sweet plantains if you want to lean into the Caribbean side

Top Tricks

• Slice the chicken against the grain – keeps it juicy and tender instead of stringy

Frequently Asked Questions

Can I use a different type of pasta?

Yes, absolutely. Rotini and fettuccine both work nicely, but whatever shape you pick, just be sure it has enough texture to catch and hold the creamy sauce.

Is jerk chicken very spicy?

It can be, depending on the seasoning blend. Some are fiery hot, others are more smoky-sweet. Taste yours before adding it all, and adjust so it suits your audience – a little honey can mellow things if needed.

Can I make this dish vegetarian?

Yes, and it’s delicious that way too. Grilled eggplant or marinated tofu works as a substitute for the chicken. Just don’t skip the jerk seasoning – it really carries the dish.

How long do leftovers last?

Three to four days in the fridge is fine. Reheat gently with a splash of cream or milk to keep the sauce silky, not dry.

Can I prepare this in advance?

Definitely. You can cook everything ahead and just combine it when you’re ready to eat. I’ve even packed it for picnics and reheated it on a camp stove – still amazing.