Jerk Chicken Pasta, also known as Rasta Pasta, is a vibrant and flavorful Caribbean-inspired dish that combines the bold, spicy flavors of Jamaican jerk chicken with creamy pasta. Originating from Jamaica, this dish brings together tender pieces of jerk-seasoned chicken, sautéed bell peppers, onions, and a rich, creamy sauce made with coconut milk and spices. The result is a delicious fusion of heat, creaminess, and savory flavors, with the jerk seasoning adding a smoky kick and the creamy sauce balancing it all out. Perfect for those who crave a taste of the tropics in a comforting pasta dish, this recipe will transport your taste buds to an island paradise.
Components
- Chicken breast
- Scotch bonnet peppers
- Green onion
- Jerk seasoning
- Soy sauce
- White vinegar
- Onion powder
- Garlic & Herb seasoning
- Browning seasoning sauce
- Fresh thyme
- Heavy cream
- Pecorino romano
- Mozzarella
- Pasta
Tips for making Rasta Pasta
What chicken works best? Jerk chicken pasta is heavy and creamy. For that reason, I find that chicken breast perfectly compliments the richness of this pasta. For all the chicken breast naysayers, remember that is will simmer in the spiced cream sauce, which allows it to stay tender and juicy. Chicken thigh would also work if preferred.
Make sure to chop the the chicken and pepper into small consistent pieces: I know its easier to mindlessly chop through chicken and veggies but taking a little more time to cut the chicken and peppers a little smaller and consistent will make for a more elevated final dish where you are able to fit one of everything in the same bite. Cutting the chicken into smaller pieces also means a quicker cook time and less likely that the chicken will dry out from overcooking.
The key with building flavour when cooking works in our favour and its using a single pan for the entire process to keep infusing flavours into our final dish. Make sure to use a pan with good heat distribution that also has deep walls so you can go from searing the chicken, sautéing veggies and tossing the pasta all in one pan. My favourite pan for this type of task is the Ninja possible pan.
Use fresh herbs: The most impressive dishes always feature at least one fresh aromatic herb and sticking to the Jamaican roots of this pasta, using fresh thyme sprigs is a key flavour to make this pasta shine. The thyme only needs to simmer gently for about 10 minutes in the sauce but if you have extra time simply letting there thyme steep in the sauce with the heat on low and the lid on for an extra 20-30 minutes will release even more flavour.
Getting the right sauce consistency: The combination of mainly heavy cream as well as that little sprinkle of flour helps achieve a slightly thicker than usually cream sauce which I find stands up best with these ingredients and flavours. It also makes a great base for the mozzarella that is added in at the end. If a thinner or lighter sauce is preferred, you could swap half the heavy cream out for milk but may need to compensate with a little more flour to thicken up the sauce. Alternatively leave out the cheese, add the pasta to the sauce while it’s still al dente and allow it to finish cooking in the runny sauce, releasing its natural starch which will also help thicken it up.
Serving Suggestions
Jerk chicken pasta really needs no sides, but if you’re looking to serve it with something refreshing, you can pair it with a citrusy tangy salad that complements the spicy flavors. Another option would be sautéed vegetables or steamed broccoli to add a bit more bite.
Storage & Leftovers
Store leftover jerk chicken pasta in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm it in the microwave or preferably on the stovetop with a splash of milk or cream to restore the creamy texture. The flavors may even intensify overnight, making it a great option for next-day meals. Avoid freezing, as the sauce may separate upon thawing.
Watch how its made
Jerk Chicken Pasta (Rasta pasta)
Jerk chicken pasta aka rasta pasta, combines the bold flavors of jerk-seasoned chicken with a creamy, tangy sauce, creating a perfect balance of spice and richness. Featuring vibrant bell peppers and tender pasta, it's a satisfying dish that's sure to impress. Great for a weeknight dinner or a special occasion!
Ingredients
Scotch bonnet pepper paste
Chicken
Sauce
Instructions
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Remove the stem and some seeds if desired for less heat from the scotch bonnet peppers. Pound the peppers in a mortar and pestle until mushy and paste like.
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Mince a bunch green onion and reserve the dark green top pieces for garnish. Then peel and mince garlic cloves and chop bell peppers into bite sized pieces.
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Cut up chicken breast into small bite sized cubes. Season chicken with scotch bonnet pepper paste, minced green onion, white vinegar, soy sauce, browning seasoning, onion powder, garlic powder, black pepper, salt, fresh thyme leaves and avocado oil. Mix the seasoning to coat the chicken well and marinate for at least 10 minutes up to several hours.
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Prepare cheeses by grating pecorino Romano and mozzarella cheese.
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Heat a large skillet or pan on medium high heat and add in 1 tbsp neutral oil. Once oil is hot, add in marinated chicken and cook for 8-10 minutes until chicken is golden. No need to make sure the chicken is fully cooked at this point as it will continue to simmer in the cream sauce later. Remove the chicken from the pan.
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In the same pan, add in another tbsp of oil and on high medium heat, sauté bell peppers for 4-5 minutes until slightly charred and softened but still al dente. The peppers will also simmer a bit in the cream sauce so do not overcook them. Lightly salt the peppers and remove from the pan.
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Bring a large pot of water to a boil. Once boiling, salt the water generously and add in pasta. Cook according to package instructions. Reserve 1/4 cup of pasta water towards the end once the pasta is almost cooked. *Note: you may not end up using the pasta water, but it’s always a good idea to reserve some in case it’s needed to thin the sauce.
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In the same pan used to cook the chicken and bell peppers, add 2 tbsp of oil and heat on med-hi. Once heated, add in the remaining minced green onion, scotch bonnet pepper paste, and minced garlic. Sauté 2-3 mins until softened and fragrant.
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Sprinkle in flour and stir, cooking for about 1 min on medium heat.
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Pour in heavy cream and whisk out any flour clumps. Then add in chicken bouillon, jerk seasoning, smoked paprika, garlic & herb seasoning, black pepper and salt. Whisk well to combine.
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Add in thyme sprigs and increase the heat to med-hi/med to bring the sauce up to a gentle simmer for  3-4 minutes until sauce is slightly thickened then reduce the heat to low and cover for another 8-10 minutes.
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Remove thyme stems from the sauce and add the cooked chicken (with any chicken juices) and sautéed peppers back in. Mix well and simmer on medium-low heat for 8-10 minutes.
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Taste the sauce at this stage and adjust salt and pepper if needed. If a runnier sauce consistency is desired pour in a little pasta water or skip this step for a thicker creamier sauce consistency.
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Reduce the heat to med/med-low then add in pecorino Romano, mozzarella and whisk to combine with the sauce.
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Add in cooked pasta and toss together. Garnish with green onion and black pepper if desired.
Delicious recipe. I left out the scotch bonnet peppers because of the kids but I hope to make a separate batch with the peppers. We all loved it and this recipe will be on rotation. Thank you and I love your YouTube channel!
So delicious! I followed the recipe exactly (just left out the Scotch bonnet peppers for the kids), and it turned out amazing. Even my picky toddler asked for more—huge win! Definitely making this again for family and friends. Thank you!
Made this today for my family. They absolutely demolished it!! Soo yummy and flavourful. Thank you for this amazing pasta recipe.
Made this! Also left out the skotch bonnet peppers. It was truly amazing!
Amazing!!! I made this for my partner who is a really picky eater and to how great it was, I’ll be making it again. Thank you Sara
This recipe is so gorgeous! My husband loves it so I’m making it for the second time. Thanks a lot! <3
SO GOOD don’t ever stop uploading recipes I love your recipes so much