If you’re craving a dish that’s bursting with bold flavors and creamy comfort, you’re going to adore this Rasta Pasta with Jerk Chicken Recipe. It’s the kind of meal that brings a little Caribbean sunshine straight to your table — colorful, spicy, and downright irresistible. I can’t wait to share this with you because it’s become a family favorite and honestly, every bite feels like a vacation.

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Why You’ll Love This Recipe

Rich, Creamy Flavor: The heavy cream and Parmesan create a luscious sauce that clings perfectly to the pasta and chicken.
Bold Caribbean Spice: The jerk chicken marinade packs just the right amount of heat and depth, without overpowering the dish.
Vibrant & Colorful: Bell peppers add fresh crunch and gorgeous color, making it as pretty as it is tasty.
Family-Friendly: This recipe feeds a crowd and always gets rave reviews—great for weeknight dinners or casual gatherings.

A white bowl filled with penne pasta mixed with creamy sauce and pieces of cooked meat, scattered slices of red, yellow, and green bell peppers add bright colors on top and inside the dish; a small sprig of thyme lies on the center, and the creamy sauce coats the pasta and meat with a slightly rough texture. The background is a white marbled surface with a gray and black striped cloth at the bottom left corner photo taken with an iphone --ar 2:3 --v 7 - Rasta Pasta with Jerk Chicken, Caribbean jerk pasta, spicy jerk chicken pasta, colorful Caribbean pasta, easy jerk chicken recipe

Ingredients You’ll Need

These ingredients come together beautifully to create that signature Rasta Pasta experience. Pay close attention to the seasonings and fresh veggies—they really take this dish over the top.

Flat lay of a whole fresh lime halved, a simple white ceramic bowl filled with raw boneless skinless chicken tenderloins, a small white bowl of vibrant red hot jerk seasoning powder, a small white bowl of green herb seasoning, a small white bowl with dark browning sauce, a small white bowl of golden neutral oil, dry uncooked penne pasta neatly arranged on a white ceramic plate, thinly sliced fresh green, red, and yellow bell peppers arranged in linear piles, thinly sliced yellow onion in a small neat pile, three peeled garlic cloves whole next to minced garlic in a small white bowl, two fresh thyme stems with bright green leaves separated, a small white bowl filled with thick heavy cream, small white bowls containing salt, black pepper, and paprika powders separately, a small mound of shredded Parmesan cheese on a white ceramic plate, and two whole uncracked brown eggs placed side by side, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Rasta Pasta with Jerk Chicken, Caribbean jerk pasta, spicy jerk chicken pasta, colorful Caribbean pasta, easy jerk chicken recipe

Lime: Rolling it before juicing helps you get the most flavor to tenderize the chicken perfectly.
Chicken Tenderloins: These cook quickly and stay super juicy, which is key for the jerk chicken.
Hot Jerk Seasoning: The star spice blend that brings authentic Caribbean heat and flavor.
Green Seasoning: Adds fresh herbal notes that balance the spices wonderfully.
Browning Sauce (optional): Gives extra color and a slight tang – you can skip it if you don’t have it.
Neutral Oil (Avocado or Canola): Use this for cooking so the flavors shine without adding extra taste.
Penne Pasta: Perfect shape for holding creamy sauce and mixing well with the chicken.
Green, Red, and Yellow Bell Peppers: Adds sweetness and crunch plus that iconic Rasta look.
Yellow Onion: Brings mild sweetness and depth to the sautéed veggies.
Garlic: Because no flavorful dish is complete without it.
Fresh Thyme: Adds brightness and a subtle earthiness to the sauce.
Heavy Cream: The secret to that rich, velvety texture in the pasta sauce.
Salt, Black Pepper, Paprika: Basic seasoning essentials to enhance every layer of flavor.
Parmesan Cheese: Melts into the sauce and rounds out every bite with a savory punch.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love to keep things flexible with this Rasta Pasta with Jerk Chicken Recipe, so feel free to make it your own depending on what you’ve got on hand or your dietary needs. I’ve tried swapping proteins and tweaking the spice level with great results!

Protein Swap: I once made this with shrimp instead of chicken, and it was just as amazing—seafood lovers, you’re in for a treat!
Dairy-Free Version: Using coconut cream instead of heavy cream creates a tropical twist while keeping it creamy.
Extra Veggie Boost: Adding spinach or kale works wonderfully if you want to sneak some greens in.
Mild Spice: If you prefer less heat, reduce the jerk seasoning by half and add a little smoked paprika instead.

How to Make Rasta Pasta with Jerk Chicken Recipe

Step 1: Tenderize and Marinate the Chicken

Start by rolling the lime on your countertop to loosen up the juices—this little trick ensures the chicken soaks up tons of flavor. Slice the chicken into bite-size pieces and dump them in a bowl with the lime juice and water. This acidic soak helps tenderize the meat and remove any unwanted odors. After a few rinses and drying, you’ll mix in the hot jerk seasoning, green seasoning, some browning sauce if you have it, and oil. I love massaging all those spices into each piece; it’s the best way to guarantee every bite is packed with flavor. Cover and toss it in the fridge for at least 30 minutes, or overnight if you can plan ahead.

Step 2: Cook the Pasta

Bring a big pot of salted water to a boil (this is key because the pasta absorbs the flavor). When it’s bubbling, add your penne pasta and cook it until just tender—usually 7 to 8 minutes depending on the brand. Don’t overcook or you’ll lose that perfect al dente bite. Drain the pasta but don’t toss it with sauce yet; just drizzle a little oil on to keep it from sticking while you finish the sauce and chicken.

Step 3: Sauté the Jerk Chicken

Heat a couple teaspoons of neutral oil in a deep non-stick skillet over medium heat. Gently place your marinated chicken in the pan without adding the excess marinade (leave it behind in the bowl). Sauté for about 10 minutes until the chicken is golden and cooked through—the juices should run clear or hit 165°F with a thermometer. Turn the chicken occasionally to get a nice even sear without burning. Then, transfer the chicken to a plate and set it aside.

Step 4: Cook the Veggies and Build the Sauce

Add a bit more oil to your skillet and toss in the sliced bell peppers, onion, garlic, and fresh thyme leaves. Cook these just long enough to soften them but keep their crispness and vibrant color — around 5 minutes. This step adds texture and sweetness to balance the spices. Then, add the chicken back to the pan and mix everything together.

Pour in the heavy cream, sprinkle in salt, black pepper, and paprika, and gently simmer the sauce for 5 minutes. You’ll notice little bubbles forming on the surface — that’s the magic simmer. Finally, stir in your Parmesan cheese and cook for 1-2 more minutes until it melts and combines into a rich, creamy sauce.

Step 5: Combine and Rest

Toss your cooked pasta right into the skillet or pour the sauce over the pasta in the pot and mix well. Let it rest for a couple of minutes off the heat to allow the pasta to soak up those luscious flavors. Serve it hot, and get ready for the compliments to start rolling in!

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Pro Tips for Making Rasta Pasta with Jerk Chicken Recipe

Marinate Longer for Deeper Flavor: I get the best results when the chicken marinates overnight; the spices really soak in and the meat’s so tender.
Don’t Skip the Lime Water Soak: It might seem extra, but it really cleans up the chicken and brightens the overall flavor.
Use a Thermometer for Perfect Chicken: Guessing don’t cut it with poultry; 165°F ensures juicy, safe-to-eat chicken every time.
Avoid Overcooking the Veggies: Keep peppers crisp by sautéing just until tender-crisp—this prevents a dull, soggy texture.

How to Serve Rasta Pasta with Jerk Chicken Recipe

A white bowl filled with creamy penne pasta mixed with pieces of cooked chicken and strips of red and green bell peppers. The pasta is coated in a light brown creamy sauce with a sprig of fresh thyme on top. A black fork lies on the right side of the bowl. The bowl sits on a folded striped cloth on a white marbled surface. In the background, part of another white bowl with more pasta is visible, slightly out of focus. Photo taken with an iphone --ar 2:3 --v 7 - Rasta Pasta with Jerk Chicken, Caribbean jerk pasta, spicy jerk chicken pasta, colorful Caribbean pasta, easy jerk chicken recipe

Garnishes

Whenever I plate this, I like to sprinkle on a little extra Parmesan and a handful of fresh chopped parsley or scallions. The herbs add a pop of color and a fresh aroma that contrasts nicely with the creamy sauce and spicy chicken. Sometimes, I even add a wedge of lime on the side for those who want an extra tangy kick right at the table.

Side Dishes

My family loves pairing this with a simple green salad dressed lightly with vinaigrette, or some garlic bread to soak up any leftover sauce. On special occasions, I add mango salsa or grilled corn on the cob to bring even more Caribbean vibes to the meal.

Creative Ways to Present

For festive dinners, I’ve served the pasta in hollowed-out bell peppers—makes a fun presentation and keeps with the color theme! You can also plate individual servings in shallow bowls and drizzle a little jerk sauce on top for a restaurant-style flair that always wows guests.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days. I recommend letting the pasta cool completely before sealing to avoid extra moisture build-up, which can affect the sauce texture.

Freezing

I’ve frozen Rasta Pasta a couple of times, but I find that the creamy sauce can separate a little after thawing. If you want to freeze it, do so before adding the cheese and cream—then add fresh cream and Parmesan when reheating for better texture.

Reheating

When reheating, I gently warm it on the stovetop over low heat, stirring constantly and adding a splash of milk or cream if the sauce looks too thick or oily. Avoid the microwave for best results—it can make the cheese separate and get oily.

FAQs

Can I use chicken breasts instead of tenderloins in this Rasta Pasta with Jerk Chicken Recipe?

Absolutely! Chicken breasts work fine, but since they’re leaner, I recommend slicing them thinner and marinating a bit longer to ensure they stay juicy and absorb all those fantastic jerk flavors.
How spicy is this Rasta Pasta with Jerk Chicken Recipe?

The heat level depends on your jerk seasoning. Mine tends to be medium-hot; if you want less spice, reduce the seasoning or remove the seeds from your peppers before cooking. You can always add more spice later if needed.
What if I don’t have green seasoning?

No worries—you can make a quick substitute by blending green onions, cilantro, thyme, garlic, and Scotch bonnet pepper if you like heat. Otherwise, you can simply skip it and rely on the jerk seasoning for flavor.
Can this recipe be made gluten-free?

Yes! Just swap regular penne pasta for your favorite gluten-free pasta. The sauce and chicken are naturally gluten-free making this a safe and delicious meal for gluten-sensitive folks.

Final Thoughts

I absolutely love how this Rasta Pasta with Jerk Chicken Recipe turns out every single time—it brings vibrant flavors and comforting creaminess to the dinner table like no other. When I first made it, I was hooked by the spicy, smoky chicken paired with the silky sauce and colorful peppers. I hope you give this a try soon, especially when you want to wow family or friends with something a little different but truly satisfying. Trust me, you’ll come back to this one again and again!