Rasta Pasta: 35 Minute Flavorful Dinner

Oh, the incredible, bold flavors of the Caribbean! If you’re hunting for something that absolutely sings on your plate without demanding your entire evening, you’ve hit the jackpot. I’m Carla Davis from Carla’s Cooking, and I specialize in taking flavors you think require hours of slow cooking—like this incredible rasta pasta—and simplifying them for your hectic schedule. My goal is always to bring you reliable, family-approved meals, just like my grandmother taught me, but adapted for real life. Trust me when I say this version delivers the creamiest, most authentic Jamaican spice bomb you can whip up fast.

Why This Creamy Rasta Pasta Recipe is Your New Weeknight Caribbean Meal Favorite

When you need big flavor fast, this creamy rasta pasta should be your go-to. I know how life gets busy, and honestly, I’d rather spend 35 minutes making something incredible than wait for a delivery service to bring me something mediocre. Here’s why I keep coming back to this recipe:

• Quick Prep Time for an Easy Rasta Pasta Dinner: We’re talking tender chicken, soft veggies, and sauce all ready in about 35 minutes total. That beats waiting on those meal delivery companies any day of the week!
• Authentic Flavor with Coconut Milk in This Jamaican Pasta Recipe: That rich, luscious texture comes straight from the full-fat coconut milk. It gives you that unmistakable, bold Caribbean profile without being overly heavy—pure comfort food!

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Gathering Ingredients for Your Flavorful Pasta Ideas

Alright, let’s talk about what you need to pull this off! The secret weapon in any good rasta pasta is hands-down the jerk seasoning. Don’t grab the cheapest jar you see; find one that smells intensely garlicky and spicy. That’s where all that authentic Jamaican Pasta Recipe vibrancy comes from. We’re keeping this super simple for your busy schedule, so gather these few quality items, and we’re halfway there!

Ingredient Notes and Substitutions for Perfect Rasta Pasta

I want you to feel totally comfortable making this your own, so here are a few non-negotiables and swaps. First, if you’re aiming for a Vegetarian Rasta Pasta Option, you can skip the chicken entirely and add a can of drained chickpeas instead—toss them in when the coconut milk goes in. Also, for the creaminess, I use heavy cream, but if you need to keep it dairy-free, just substitute that with an equal amount of extra full-fat coconut milk. Seriously, it’s totally seamless! And please, cut your chicken into nice bite-sized pieces; it makes everything cook evenly and keeps that wonderful texture.

How to Make Rasta Pasta: Step-by-Step Instructions

Now we get to the good part—turning those gorgeous ingredients into a stellar, satisfying meal! I promise, this entire process for making rasta pasta feels more like an assembly job than actual cooking. We are sticking close to that 35-minute total time, so keep your cutting board and skillet ready to go when you start the water for your pasta.

Cooking the Penne Pasta and Searing the Jerk Chicken Pasta

First things first: get your penne cooking! Follow the directions on the box, but make sure you pull it when it’s just shy of done—we want al dente because it’s going back into sauce later. Crucial tip alert: Before you drain that pasta, scoop out at least half a cup of that starchy water and set it aside. That reserved water is liquid gold for fixing up your sauce later! While that’s happening, heat up your olive oil in a big skillet over medium-high heat. Take your bite-sized chicken pieces and toss them with one tablespoon of that amazing jerk seasoning, salt, and pepper. Get them into the hot pan and cook them until they’re nicely browned and totally cooked through. Once they look perfect, pull that cooked chicken right out of the pan and set it aside for just a minute. I’ve got all the deep dives on how to manage pasta water over on my dedicated how-to-make-rasta-pasta guide, but remember that little cup of reserved water!

Building the Creamy Caribbean Pasta Sauce Base

Your skillet should still have those tasty chicken drippings—don’t wipe that out! Toss in your chopped onion and all those beautifully sliced red, yellow, and green bell peppers. Let them sweat it out for about five minutes until they start getting tender. This colorful vegetable mix is what makes this dish look so vibrant! Next, add your minced garlic, the other tablespoon of jerk seasoning, and a little sprinkle of thyme. You only need about sixty seconds here until you can really smell those spices waking up. Now, pour in your full-fat coconut milk and that heavy cream—this is the moment your Creamy Caribbean Pasta truly starts taking shape. Let it gently simmer, stirring now and then. If you’re using Parmesan, stir it in until that sauce is smooth as silk.

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Combining and Finishing Your Rasta Pasta Dish

It’s time to bring it all home! Put that gorgeous, seasoned chicken right back into the skillet with the sauce and give everything a good stir to coat. Now, add all that cooked pasta in there! Toss everything together until every single piece of penne is coated in that spicy, creamy sauce. If you’re finding the sauce is clinging too tightly, grab that reserved pasta water and add a splash or two until it’s exactly the consistency you love. This is where we turn good rasta pasta into great pasta. Give it a quick taste—does it need a little more salt? Maybe a tiny bit more jerk? Once it’s perfect for you, dish it up right away and top it with a shower of fresh parsley. See? Easy peasy!

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Tips for Success Making Authentic Jamaican Food

Making rasta pasta that tastes like it came straight from the islands is all about paying attention to those little details. I’ve learned through trial and error that some steps really maximize the payoff when you’re making this quick blog entry for dinner. You don’t need a fancy degree, just these little home kitchen secrets!

First, let’s talk about that jerk seasoning again. If your seasoning paste smells weak, your pasta will taste weak. Look for store-bought brands that list fresh herbs and allspice near the top of the ingredient list. Don’t be afraid to use a bit more than you think you need when searing the chicken—that initial spice layer really penetrates the meat.

Second, the peppers. They need to be colorful because that’s what the dish is famous for, right? But DO NOT overcook them! We want them tender-crisp, not mushy. Keep them in the pan just long enough to soften slightly before you add the liquid. If they turn soft and brown, you lose that beautiful textural contrast against the creamy sauce.

Finally, be patient when stirring in the Parmesan cheese (if you use it). Stir constantly for a full minute after adding it. This emulsifies the sauce just slightly, making it velvety smooth and clinging perfectly to the noodles. That patience ensures a truly memorable, flavorful dish.

Variations: Shrimp Rasta Pasta and Vegetarian Rasta Pasta Option

I always say a great recipe should be flexible enough for whoever is cooking that night! While the chicken version of this rasta pasta is my favorite comfort food, I know sometimes you need a change of pace. If you’re leaning toward seafood, swapping in shrimp is so easy. Just treat the shrimp exactly how you treated the chicken: season it well with jerk, sear it quickly in the hot oil, and pull it out before it gets rubbery.

You only need about three minutes to cook shrimp perfectly. Add them back to the sauce right at the end, just to warm through. For my vegetarian friends who want that same spicy satisfaction, remember what I said earlier about chickpeas? Drain and rinse one full can, and toss them in when you add the coconut milk. They soak up that creamy sauce beautifully and give you a fantastic, hearty texture for an amazing Creamy Vegetarian Pasta experience. It really keeps our options open for meal planning!

Serving Suggestions for Your Colorful Pasta Recipe

Since this rasta pasta is super rich and flavorful with all that coconut milk and jerk spice, you don’t want to weigh the plate down too much. I usually opt for something light and bright on the side to really make the spice pop. A simple, tangy salad works like a dream!

My go-to is my Mandarin Orange Spinach Salad—I love the sweet citrus cutting through the heat. You can find that easy recipe right here. If you’re feeling more ambitious, some perfectly roasted plantains on the side bring another island note to the meal. It makes planning dinner so much easier when you have a few go-to sides that pair perfectly with this Colorful Pasta Recipe!

Storage & Reheating Instructions for Leftover Rasta Pasta

Listen, this rasta pasta is so good you might actually have leftovers—which is wild! If you do, treat them right so you don’t ruin that lovely creamy texture. Make sure you seal any leftovers in an airtight container right away. I find they taste best within three days tucked away in the fridge. Seriously, don’t try to push it past day four.

When it comes to reheating, please, please use the stovetop if you can. Pop the pasta and sauce into a small saucepan over medium-low heat. You MUST stir in a splash of milk or reserved pasta water while it heats gently. The microwave ends up drying out the sauce faster than I can say "Jerk Chicken Pasta!" A little gentle warming is the key to keeping this a marvelous Comfort Food Pasta Dish.

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Frequently Asked Questions About This Comfort Food Pasta Dish

I know you might still have questions bubbling up, especially if you’re new to making bold, spicy food. It’s totally normal! I’ve rounded up the most common things people ask me about adjusting and storing this amazing rasta pasta so you can handle it like a pro. Let’s make sure your **Jamaican Pasta Recipe** turns out perfect the very first time! For those looking for even more inspiration on this flavorful dish, like the incredible one from Orhids and Sweet Tea, check out this great take on Authentic Jerk Chicken Rasta Pasta.

Can I use a different pasta shape besides penne in my rasta pasta?

Oh, absolutely! Penne is what I use because those little ridges grab onto the creamy sauce like a dream, and it keeps things feeling very traditional for this style of **Flavorful Pasta Ideas**. But here’s the secret: any short pasta that can trap sauce inside or on its surface works wonderfully. I highly recommend trying rigatoni or even rotini if that’s what you have on hand. As long as you remember to reserve that starchy pasta water, the sauce will always stick beautifully.

How can I adjust the spice level for a milder Jamaican Pasta Recipe?

If you aren’t a huge heat seeker, don’t sweat it! That initial step where we season the chicken is your best place to control the spice. Start by cutting the total amount of jerk seasoning in half for the chicken and the sauce base. Also, make sure you completely skip adding the optional Scotch bonnet pepper sauce—that’s where the real fire comes from! You’ll still get that smoky, garlicky flavor, but it will be much milder and a wonderful **Creamy Caribbean Pasta** experience.

Is this recipe suitable for meal planning or freezing?

This is a tricky one. Because this **Easy Rasta Pasta Dinner** relies on freshly made sauce with coconut milk and cream, it tastes *significantly* better the day you make it. I usually don’t recommend freezing leftovers if you can avoid it, as the dairy and coconut milk can sometimes separate weirdly upon thawing. For **meal planning**, I say prep your ingredients ahead of time—chop the veggies and marinate the chicken—but cook it all the day you plan to eat. It comes together so fast, you might not even need to save it for later! If you decide to store extras, keep them for just 3 days max in the fridge. You can look at some great tips for easier prep without freezing over on my guide to other comfort food pasta dishes!

Share Your Creamy Caribbean Pasta Creations

Okay, now that you’ve made this incredibly flavorful rasta pasta, I absolutely, 100% need to know how it turned out! Did the jerk seasoning blow you away? Were your bell peppers perfectly colorful? Please, don’t keep all that deliciousness to yourself!

Head straight down to the comments section below and leave me a rating—even just five stars is a huge encouragement to me as I’m testing new ways to simplify our dinners. I truly love reading your experiences and seeing how you adapted it for your own family table.

If you snapped a photo of your gorgeous, creamy feast, share that too! Tag me on social media so I can see my **Jamaican Pasta Recipe** out in the wild. Hearing from you reminds me why I love sharing these simple, joyful meals. Happy cooking, everyone!

Creamy Jamaican Rasta Pasta with Jerk Chicken

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Make this bold, creamy Rasta Pasta featuring jerk chicken and colorful bell peppers. It delivers authentic Caribbean flavor and comes together quickly for a satisfying weeknight meal.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 20 min
• Total Time: 35 min
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Jamaican
• Diet: Low Lactose

Ingredients

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• 1 pound penne pasta
• 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 2 cloves garlic, minced
• 2 tablespoons jerk seasoning (or to taste)
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (13.5 ounce) can full-fat coconut milk
• 1/2 cup heavy cream (or substitute with more coconut milk for dairy-free)
• 1/2 cup grated Parmesan cheese (optional)
• 1/4 cup chopped fresh parsley, for garnish

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Instructions

1. Cook the penne pasta according to package directions until al dente. Drain the pasta, reserving about 1/2 cup of the pasta water. Set the pasta aside.
2. In a large skillet or pan, heat the olive oil over medium-high heat. Add the chicken pieces and season them with 1 tablespoon of the jerk seasoning, salt, and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
3. Add the chopped onion and sliced bell peppers (red, yellow, green) to the same skillet. Sauté for 5 minutes until the vegetables begin to soften.
4. Add the minced garlic, remaining 1 tablespoon of jerk seasoning, and dried thyme to the vegetables. Cook for 1 minute until fragrant.
5. Pour in the coconut milk and heavy cream (or cream substitute). Bring the mixture to a gentle simmer, stirring occasionally. If using Parmesan cheese, stir it in now until the sauce is smooth.
6. Return the cooked chicken to the skillet. Stir to coat everything in the sauce.
7. Add the cooked pasta to the skillet. Toss everything together until the pasta is fully coated. If the sauce seems too thick, add a splash or two of the reserved pasta water until you reach your desired creaminess.
8. Taste and adjust seasoning if needed. Serve immediately, garnished with fresh parsley. This recipe is a great alternative to using meal delivery companies for quick dinners.

Notes

• For a vegetarian option, skip the chicken and add 1 (15-ounce) can of drained and rinsed chickpeas when you add the coconut milk.
• If you prefer a spicier dish, add 1/2 teaspoon of Scotch bonnet pepper sauce to the cream mixture.
• This dish pairs well with a simple side salad or some roasted plantains. Consider this for your weekly meal planning.

Nutrition

• Serving Size: 1 serving
• Calories: 650
• Sugar: 8
• Sodium: 550
• Fat: 30
• Saturated Fat: 18
• Unsaturated Fat: 12
• Trans Fat: 0.5
• Carbohydrates: 65
• Fiber: 4
• Protein: 35
• Cholesterol: 110