Easy Rasta Pasta Recipe with a Creamy Twist

If you’ve never tried a rasta pasta recipe before, you’re in for a flavorful surprise. This dish brings together bold Caribbean spices and creamy pasta comfort in one pan. Whether you’re cooking for your family on a weeknight or jazzing up a weekend dinner, this easy meal delivers every time. In this post, we’ll walk through the origin story, ingredients, sauce swaps, cooking tips, and storage secrets—plus answer your top rasta pasta questions at the end. Let’s start where every good recipe does: with a story from my own kitchen.

rasta pasta recipe with jerk chicken and creamy sauce
Creamy Rasta Pasta with Jerk Chicken and Peppers
Table of Contents

My First Taste of Rasta Pasta

From Sunday Dinner to Kitchen Staple

The first time I heard about a rasta pasta recipe, it was from a neighbor who brought a dish to our church potluck. The colors caught my eye before the first bite ever hit my fork—bright red and yellow bell peppers tossed with creamy pasta and tender jerk-seasoned chicken. It smelled smoky, rich, and just a little spicy. I asked for the recipe on the spot.

That night, I went home and did a bit of experimenting. I didn’t have everything on hand, so I used what I had—heavy cream, leftover spaghetti, and a pre-mixed jerk seasoning. It wasn’t traditional, but it hit the spot. The cream mellowed the heat while letting those bold spices shine through. From then on, rasta pasta became one of my favorite comfort dishes.

Now, it’s my go-to meal when I need something fast, flavorful, and satisfying. And every time I make this rasta pasta recipe, I remember that potluck and how food connects us.

You can even mix in veggies like spinach or swap the meat for shrimp. And if you’re short on time? Make it with rotisserie chicken and dinner’s ready in 30 minutes flat. It’s recipes like this one—and creamy salmon pasta or jerk chicken from the oven—that keep me excited to cook every day.

Why This Rasta Pasta Recipe Works Every Time

There’s something special about this dish’s blend of cultures and textures. The cream sauce soaks into the pasta just enough to coat every bite. The jerk seasoning brings depth and heat without overwhelming. And the bell peppers keep it fresh and crisp.

But the real beauty of this rasta pasta recipe is how flexible it is. You don’t need fancy ingredients or a full pantry. If you’ve got pasta, a protein, some peppers, and a creamy element—you’re halfway there. You can add jerk shrimp, use coconut milk instead of cream, or even make it vegetarian.

That’s what makes this meal so reliable—it adjusts to your mood, your fridge, and your spice level. Plus, it’s a one-pan meal, which means fewer dishes and more time to enjoy.

Rasta Pasta Sauce Breakdown

Key Ingredients in a Classic Rasta Pasta Recipe

A good rasta pasta recipe starts with the basics: colorful bell peppers, creamy sauce, and that signature jerk flavor. You don’t need fancy ingredients—just bold ones that work well together. Here’s what I usually use when making this at home:

IngredientNotes/Substitutions
Pasta (penne or rotini)Use gluten-free or whole wheat if preferred
Bell peppers (red, yellow, green)Slice thin for quick sautéing
Heavy cream or coconut milkCoconut milk gives a tropical twist (more on that below)
Jerk seasoning (dry or wet)Use store-bought or homemade
Parmesan or cream cheeseOptional: adds richness to the sauce
Chicken, shrimp, or tofuTotally optional—make it your way
 ingredients for rasta pasta recipe
All you need for the perfect rasta pasta dish

The original rasta pasta recipe I tried used heavy cream, but I’ve swapped in canned coconut milk many times and love the subtle sweetness it adds. It balances out the jerk spice beautifully. For a protein-packed version, try it with leftover oven-baked jerk chicken or even some creamy lemon orzo as a pasta base alternative.

Can You Use Alfredo Sauce or Cream Cheese?

Yes—you can absolutely use Alfredo sauce in a pinch. I’ve done it when I didn’t feel like mixing my own cream base, and it still delivered. Just make sure you season well with jerk spice to balance the flavor. Some store-bought Alfredo sauces can be bland, so I often stir in a spoonful of jerk marinade or extra garlic.

Now let’s talk about cream cheese. This is a trick I picked up recently when I ran out of heavy cream mid-cook. A couple tablespoons of cream cheese whisked into hot pasta water makes an instant velvety sauce. It’s not traditional, but it clings to the pasta in all the right ways.

Also, don’t forget about coconut milk. Many home cooks ask, “Do you put coconut milk in rasta pasta?” The answer is yes—it’s a popular variation. It adds creaminess and Caribbean flavor without the dairy. I especially love this swap when I want to keep the dish lighter or dairy-free.

Whether you stick to the original or try your own twist, the real power of this rasta pasta recipe is how easy it is to make your own.

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rasta pasta recipe with jerk chicken and creamy sauce

Easy Rasta Pasta Recipe with a Creamy Twist


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  • Author: Jessica
  • Total Time: 30 mins
  • Yield: 4 servings 1x

Description

This creamy rasta pasta recipe combines Caribbean jerk seasoning with pasta, bell peppers, and your choice of protein. A one-pan, weeknight winner!


Ingredients

Scale

8 oz penne or rotini pasta

1 tbsp olive oil

1 bell pepper (red), sliced

1 bell pepper (yellow), sliced

1/2 onion, sliced

2 tsp jerk seasoning (mild or hot)

1 cup heavy cream or coconut milk

1/4 cup grated Parmesan (optional)

1 tbsp cream cheese (optional)

1 cup cooked jerk chicken or shrimp (optional)

Salt and pepper to taste


Instructions

1. Cook pasta in salted water until al dente. Reserve 1/2 cup pasta water and drain.

2. If using protein, season with jerk spice and cook in oil until done. Set aside.

3. Sauté peppers and onion in oil for 5–6 minutes until tender.

4. Add cream and jerk seasoning to the pan. Simmer for 3–4 minutes.

5. Stir in cooked pasta and protein. Toss to coat.

6. Add Parmesan or cream cheese if using. Stir until creamy.

7. Adjust seasoning and serve hot.

Notes

Use coconut milk for a dairy-free version.

Add spinach or kale for extra nutrition.

Reheat with a splash of broth or pasta water.

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Caribbean Fusion

Nutrition

  • Serving Size: 1 bowl
  • Calories: 480
  • Sugar: 6g
  • Sodium: 520mg
  • Fat: 26g
  • Saturated Fat: 12g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 3g
  • Protein: 18g
  • Cholesterol: 60mg

Let’s Cook—Step-by-Step Rasta Pasta Recipe

How to Make Rasta Pasta in One Pan

This rasta pasta recipe is a one-pan dream, which makes cleanup a breeze. Here’s how I make it on busy weeknights:

  1. Boil the Pasta
    Start by cooking your pasta in salted water. Drain and set aside, saving ½ cup of pasta water just in case you want to thin out the sauce later.
  2. Cook the Protein (if using)
    If you’re adding jerk chicken or shrimp, season it with jerk spice and cook it in a bit of olive oil until golden. Remove and keep warm.
jerk-seasoned chicken breast preparation for rasta pasta recipe
marinated jerk chicken strips in bowl for rasta pasta recipe
  1. Sauté the Veggies
    In the same pan, sauté sliced bell peppers and onions in oil until soft but not mushy—about 5–6 minutes. This is when the house starts to smell amazing.
  2. Add Cream and Seasonings
    Stir in your cream, coconut milk, or a combo of both. Then sprinkle in your jerk seasoning. Let it simmer gently for a few minutes so the flavors blend.
  3. Add Pasta & Toss
    Toss the cooked pasta right into the sauce and stir until well coated. Add in your protein now, too. If the sauce feels too thick, splash in some of the reserved pasta water.
  4. Finish with Cheese
    A handful of grated Parmesan or a spoon of cream cheese makes this extra rich. Stir until smooth and creamy.
cooking rasta pasta in skillet
Tossing the pasta in creamy jerk sauce

This pasta dish comes together in about 30 minutes, which makes it perfect for weeknight dinners or last-minute company. And like my marry me chicken pasta or one-pan cheesy taco pasta bake, it’s always a hit.

Flavor Upgrades and Custom Touches

Want to add more personality to your rasta pasta recipe? Try one of these variations based on what you have or crave:

  • Coconut Milk Swap: Replace heavy cream with full-fat coconut milk for a dairy-free version with a subtle island vibe. It’s especially nice if you’re serving it with shrimp or tofu.
  • Add Greens: Stir in baby spinach or kale at the end to wilt slightly. It brings color and nutrition.
  • Dial the Heat: Use hot jerk seasoning or add chili flakes if you like a kick. For a milder dish, use mild jerk seasoning and skip the hot sauce.
  • Cheese Choices: Parmesan adds salty depth, but cream cheese gives body. You can also stir in shredded mozzarella if that’s what you have.

And if you’re going meatless, tofu or roasted chickpeas make a great protein boost. I often pull inspiration from dishes like my peanut tofu with coconut rice when I want to mix it up.

No matter how you personalize it, the creamy sauce and bold spice always deliver. That’s what makes this rasta pasta recipe so satisfying: it’s flexible, flavorful, and full of comfort.

plated rasta pasta with jerk chicken and bell peppers
A serving of creamy rasta pasta with jerk chicken, bell peppers, and herbs

What to Serve with Rasta Pasta and Storage Tips

Perfect Pairings: What Goes With Rasta Pasta?

Rasta pasta is rich, creamy, and full of flavor, so I like to serve it with light and bright sides. Think fresh, crunchy, or tangy to balance the spice and sauce. Here are a few favorites from my kitchen:

  • Caribbean Slaw or Pineapple Coleslaw: The sweet crunch of pineapple coleslaw cuts through the creamy sauce and brings a tropical flair.
  • Sweet Plantains: Pan-fried or baked, they’re a perfect soft-sweet pairing for the bold jerk flavors.
  • Garlic Bread or Flatbread: Something simple to scoop up the extra sauce.
  • Tropical Drink: I love a cold glass of watermelon lemonade mocktail or even just a citrus iced tea to cool things off.
plated rasta pasta with garlic bread and slaw
Rasta pasta served with Caribbean sides

This rasta pasta recipe can stand alone too—it’s hearty and satisfying with or without sides. If I’m serving a crowd, I often double the recipe and let guests top it with grilled chicken, sautéed shrimp, or even crispy tofu for variety.

How to Store Leftovers and Meal Prep Tips

One of the best parts of this rasta pasta recipe is how well it keeps. If you’re like me and cook extra for easy lunches, here’s what you need to know:

  • Refrigerator: Store leftovers in an airtight container for up to 3–4 days. I recommend glass to avoid staining from the jerk seasoning.
  • Freezer: You can freeze it, but keep in mind that cream sauces may change texture slightly. Reheat gently with a splash of milk or coconut milk.
  • Meal Prep Tip: Make the sauce and protein ahead of time. Then just boil pasta fresh, toss, and serve for a 10-minute dinner.

When reheating, I usually add a little extra liquid—like reserved pasta water or broth—to bring the sauce back to life. It keeps the pasta creamy and delicious.

This meal is just like my go-to salmon pasta recipe—comforting, easy to customize, and just as good the next day.

Frequently Asked Questions

What is Rasta pasta made of?

Rasta pasta is typically made with pasta (usually penne), bell peppers, jerk seasoning, and a creamy sauce like heavy cream or coconut milk. Protein like chicken or shrimp is often added, but it’s optional. The name “rasta” comes from the dish’s colorful appearance and Caribbean influence.

Can you use alfredo sauce for Rasta pasta?

Yes! You can use Alfredo sauce as a shortcut if you’re short on time. Just make sure to season it well with jerk seasoning. Alfredo provides that creamy base, but you’ll want to boost it with spice and aromatics to match the bold flavors of traditional rasta pasta.

Do you put coconut milk in rasta pasta?

You can—and many people do. Coconut milk adds a rich, slightly sweet flavor that pairs perfectly with jerk seasoning. It’s a great dairy-free alternative to heavy cream and gives the dish a nice tropical twist.

Can I put cream cheese in Rasta pasta?

Definitely. Cream cheese creates a thick, velvety sauce and works especially well if you don’t have heavy cream on hand. Just melt it into the pan with your seasoning and stir in a bit of reserved pasta water to reach your desired consistency.

Conclusion: A Creamy, Spicy Dish You’ll Crave Again

This rasta pasta recipe has earned its place in my weeknight dinner rotation. It’s creamy, colorful, and full of personality—just like the memories that come with it. Whether you keep it classic or try your own twist, this dish is always a good idea. So grab your pan, turn up your favorite tunes, and bring some bold flavor to your table tonight.

Love easy, flavorful recipes like this? Follow me on Pinterest and Medium for more comforting dishes and kitchen stories.

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