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Rasta Pasta

Rasta Pasta

Rasta Pasta - a Jamaican-inspired one-pot dish with creamy cheesy pasta tossed on top with jerk chicken and bell peppers. Creamy, cheesy and spicy!
Course Main
Cuisine Caribbean, Jamaican
Prep Time 15 minutes
Cook Time 40 minutes
Marinating Time 30 minutes
Total Time 1 hour 25 minutes
Servings 5 - servings
Calories 503kcal
Author Imma


Chicken Seasoning

  • 2 pounds (908 g) boneless, skinless chicken thighs or breasts
  • salt to taste
  • 2-3 teaspoons (8-12 g ) jerk seasoning

Rasta Pasta

  • 2 tablespoons (28 ml) canola oil
  • ½ medium onions , sliced
  • 2 teaspoons (10 g) minced garlic
  • 1 teaspoon (0.80 g) fresh thyme
  • 1 red bell pepper , sliced
  • 1 green bell pepper , sliced
  • 1 orange bell pepper , sliced
  • 1 teaspoon (2 g) paprika
  • 2 teaspoons (10 g) Worcestershire
  • ¼ cup (60 ml) chicken stock
  • ½ - 1 cup (120 - 240 g) heavy cream
  • ½ cup (50 g) freshly grated Parmesan cheese
  • 8 ounce (224 g) Penne pasta
  • 1 green onions , sliced for garnish


  • Cook pasta in a large pot, according to box instructions. Salt according to taste, drain and set aside.
  • Place chicken thighs in a medium bowl, then generously season the chicken with salt and jerk seasoning, making sure all sides of the chicken are covered with the spice. Cover chicken with a transparent plastic wrap and let it marinate for about 30 minutes or up to 24 hours 
  • Heat a heavy cast iron skillet over medium high heat. When the pan is hot, add about 1 tablespoon of oil to cover the bottom of the pan. Using a thong, add in the chicken and sear both sides until golden or until fully cooked through and juice from the chicken runs clear, about 8-10 minutes on each side, depending on the thickness of the chicken. For faster cooking you may cut chicken in bite size pieces .Remove from the pan and set aside.
  • Add remaining oil to the pan, cook onions, garlic and thyme stirring for about a minute until onions is soft. Then add in bell peppers, cook for about 2 to 3 minutes stirring occasionally. Season with paprika, Worcestershire and the remainder of the jerk spice. 
  • Pour in chicken stock and heavy cream, bring it to a boil then simmer for about 3-4 minutes , add parmesan cheese and cook for another minutes. Slice prepared chicken and set aside 
  • Finally toss in pasta and with sliced chicken or serve with chicken on top , like I did.
  • Sprinkle with green onions and/or parsley.


  1. Adjust heavy cream to desired thickness. Use an extra ½ cup or more for creamy pasta. You may omit completely and replace with an extra tomato.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Calories: 503kcal | Carbohydrates: 41g | Protein: 49g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 125mg | Sodium: 423mg | Potassium: 999mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2175IU | Vitamin C: 84.2mg | Calcium: 142mg | Iron: 2.1mg