Authentic Jerk Chicken Rasta Pasta

By Tyla | Last modified on Feb 8, 2026

Featured in: Dinner

If you’re craving a dish that beautifully marries bold Caribbean spices with creamy pasta comfort, Authentic Jerk Chicken Rasta Pasta has your name on it. This dish captures the smoky, spicy essence of jerk chicken alongside colorful bell peppers, all swirled in a rich, cheesy cream sauce that feels like a warm Caribbean hug on a plate.

Perfect for a fulfilling dinner or a special lunch, this vibrant pasta delivers layers of flavor and textures that will leave your taste buds singing. Whether you’re cooking for family or entertaining guests, it brings an effortless yet impressive Caribbean twist to your meal table.

Why You’ll Love This Recipe

Bold jerk seasoning offers authentic Caribbean heat and smokiness without overwhelming.
Rich, creamy sauce provides comfort while balancing the heat with silky texture.
Colorful bell peppers and fresh thyme add freshness and depth of flavor.
Adaptable to dairy-free and vegan diets with simple ingredient swaps.

Ingredients

Organic Chicken Breast (1 ½ lbs.): Tender, lean chicken pieces that soak up jerk spices for juicy, flavorful bites.
Jerk Dry Rub Seasoning (1-2 Tbsp): A fragrant blend of spices delivering authentic Caribbean smoky heat to the chicken and sauce.
Short-Cut Pasta (16 oz.): Penne or rigatoni works perfectly to carry the creamy jerk sauce and capture every bite.
Extra Virgin Olive Oil (1 Tbsp): Used to sear chicken and sauté veggies, adding smooth richness to the dish.
Garlic Cloves (4, minced): Aromatic and pungent, garlic infuses the sauce with warmth and depth.
Medium Bell Peppers (2, chopped): Adds crunch, sweet freshness, and vibrant color to the creamy pasta.
Fresh Thyme Sprigs (2-3): Herbaceous notes that gently brighten the savory sauce and chicken.
Organic All-Purpose Flour (2 Tbsp): Thickens the sauce into a luscious, velvety texture.
Smoked Paprika (1 tsp): Deepens smoky flavor with subtle sweetness enhancing the jerk spices.
Sea Salt (to taste): Balances and amplifies the complex savory layers of the dish.
Scotch Bonnet Pepper (1, minced or slit): The star heat component, lending authentic Caribbean spiciness. Substitute with habanero if preferred.
Organic Heavy Cream (1 ½ cups): Creates the rich, luscious base of the sauce; dairy-free alternatives suggested in FAQ.
Organic Chicken Stock/Broth (2 cups): Adds depth and moisture, enriching the sauce’s flavor profile.
White Cooking Wine (2 Tbsp): Enhances brightness and complexity; can substitute with vegetable stock.
Freshly Grated Parmesan Cheese (1 cup): Melts into the sauce for cheesy, silky indulgence; cheddar is a flavorful alternative.

Instructions

Marinate the Chicken: Combine freshly cleaned chicken chunks with jerk dry rub seasoning, coating evenly for full flavor infusion. Marinate in a sealed bag chilled for at least 3 hours, ideally overnight, allowing the spices to penetrate deeply for juicy, aromatic meat. Before cooking, bring chicken to room temperature to ensure even cooking.
Cook Pasta Al Dente: Boil your chosen short-cut pasta according to package instructions but reduce time slightly for firm, al dente texture (6-8 minutes). This ensures pasta holds up to the creamy sauce without becoming mushy, providing the perfect bite.
Sear the Marinated Chicken: Heat olive oil in a skillet over medium-high heat, then add marinated chicken in a single layer. Sear each side for 3-4 minutes until golden brown, locking in juices and developing a smoky crust that enhances the jerk flavors. Remove chicken and set aside.
Sauté Peppers, Scotch Bonnet, and Garlic: Using the same skillet, sauté chopped bell peppers, scotch bonnet pepper (minced for heat or whole for mild flavor), and garlic until fragrant and slightly softened, about 1-2 minutes. This forms the aromatic base that layers flavor into the sauce.
Create the Creamy Jerk Sauce: Add smoked paprika, jerk seasoning, and flour to the skillet, stirring constantly to combine with peppers and garlic. Slowly whisk in heavy cream, chicken stock, and white wine, cooking until the sauce thickens and becomes silky smooth. This process cooks out the raw flour taste and integrates all rich flavors harmoniously.
Simmer With Chicken and Thyme: Return the seared chicken to the skillet with fresh thyme sprigs. Lower heat and gently simmer for 15-18 minutes, allowing the sauce to intensify, thicken, and the chicken and peppers to tenderize further. This slow simmer melds all flavors beautifully.
Incorporate Cheese for Ultimate Creaminess: Stir grated parmesan cheese into the simmering sauce, allowing it to melt and enrich the texture with its savory depth. This step transforms the sauce into a luxuriously creamy, cheesy masterpiece.
Toss Pasta and Serve: Add the cooked pasta directly into the sauce, stirring well to coat each piece evenly. Discard thyme sprigs before plating. Serve immediately garnished with chopped scallions or extra parmesan for a fresh, flavorful finish.

You Must Know

Adjust jerk seasoning quantity to suit your heat preference—start with less if sensitive to spice.
Carefully handle scotch bonnet peppers to avoid overpowering heat; wearing gloves is recommended when mincing.
This dish pairs beautifully with simple sides like steamed greens or a crisp salad.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or microwave, adding a splash of cream or broth to restore sauce creaminess if needed.

Serving Suggestions

Serve this hearty pasta with a side of sautéed greens or a refreshing cucumber salad to balance the richness. A slice of warm, crusty bread also complements to soak up any extra sauce.

Professional Tips

For gluten-free pasta options, choose certified GF penne or rigatoni varieties.
Replace heavy cream with coconut cream for a dairy-free, tropical twist without sacrificing richness.
Marinating the chicken overnight enhances depth of flavor and tenderness significantly.

FAQs

Can I use frozen chicken for this dish?: Fresh or thawed chicken breast is best for even cooking and texture. If using frozen, thaw completely and pat dry before marinating.
What can I substitute for scotch bonnet peppers?: Habanero peppers are a great substitute, providing similar heat and flavor. Reduce quantity if less spicy heat is desired.
How do I make this dish vegan?: Swap chicken for firm tofu or seasoned mushrooms, use vegan Parmesan alternatives, and replace heavy cream with coconut cream. See the Creamy Jamaican Rasta Pasta variation for detailed guidance.
Can I prepare this recipe ahead of time?: Yes, marinate the chicken in advance and keep it refrigerated. The cooked dish can be stored, but fresh pasta combination offers best texture.
Is this pasta spicy?: The jerk spices and scotch bonnet pepper give a medium to high heat but can be adjusted for milder tastes by reducing peppers or seasonings.
What type of wine works best?: A dry white cooking wine or a light Sauvignon Blanc pairs well; however, vegetable stock is a fine non-alcoholic substitute.