Creamy Rasta Pasta

Get ready to meet your new obsession: creamy rasta pasta. This viral sensation is the ultimate mashup of Italian comfort and bold Caribbean heat, creating a flavor bomb that absolutely slaps. If you’ve been looking for a way to spice up your rotation, this dish brings the perfect balance of creamy richness and spicy kick—giving you major island vibes right in your own kitchen.

We love this recipe because it brings main character energy to the table without the high price tag. It’s a perfect 30-minute weeknight meal that transforms simple ingredients—like penne, bell peppers, and jerk seasoning—into a restaurant-quality feast. Whether you’re using fresh chicken or using up leftovers from the fridge, this spicy jerk chicken pasta proves you don’t need a passport (or a massive grocery budget) to eat like royalty.

Best of all, this easy rasta pasta recipe is totally flexible. You can dial up the heat if you’re feeling brave, swap the cream for coconut milk for extra tropical flavor, or keep it mellow for the whole crew. It’s colorful, it’s comforting, and it’s about to banish boring dinners forever. Grab your skillet and let’s get cooking!

Print Recipe

Creamy rasta pasta recipe

This dish brings main character energy to your weeknight rotation without breaking the bank. It’s a total flavor bomb that comes together faster than you can find a delivery app coupon!

Prep Time5 minutes mins

Cook Time10 minutes mins

Servings: 4

Ingredients

• 1 lb penne pasta or fusilli
• 1 lb boneless chicken breasts or thighs
• 2 tbsp jerk seasoning store-bought or homemade
• 2 bell peppers any colors, sliced into strips
• 3 green onions chopped
• 2 cloves garlic minced
• 1 cup heavy cream or full-fat canned coconut milk for a tropical twist
• ½ cup grated parmesan cheese
• 2 tbsp vegetable oil

Instructions

• Get the Water Bubbling: Bring a large pot of salted water to a boil. Drop in your pasta and cook it until al dente. Don’t let it get mushy! Drain it, but snag a mug full of that cloudy pasta water before you dump it out—you might need it later.
• Sizzle the Colors: While the pasta boils, toss your chicken pieces in 1 tablespoon of the jerk seasoning. Heat the oil in a large skillet over medium-high heat. Cook the chicken until it’s browned and cooked through, about 5-6 minutes. Remove the chicken, but keep that flavorful pan hot!
• The Creamy Glow-Up: Toss the sliced peppers and garlic into the pan. Sauté them for 2-3 minutes until they soften just a bit. Pour in the heavy cream (or coconut milk) and the remaining tablespoon of jerk seasoning. Let it simmer gently for a few minutes until it thickens slightly.
• Toss and Serve: Stir in the parmesan cheese until it melts into the sauce. Dump the cooked pasta and the chicken back into the skillet. Toss everything until the noodles are coated in that spicy, creamy goodness. If the sauce is too thick, splash in some pasta water. Top with green onions and serve hot!

Notes

Bell peppers can be pricey depending on the season. Check the freezer aisle for bags of frozen “stir-fry pepper strips.” They are usually way cheaper than buying fresh red or yellow peppers, they come pre-sliced (saving you time!), and once they are simmered in that creamy jerk sauce, the texture is perfect.