Rasta Pasta Recipe (One Pot!)

~ An ingenious fusion creation, Rasta Pasta marries the flavors of Jamaican jerk chicken with a creamy pasta reminiscent of Italy’s alfredo dishes. {Yes … WOW!} Our recipe streamlines the process into an easy one-pot skillet dinner. And of course, you know we’ve got some sneaky strategies for making it healthier … but still 100% absolutely addictive! ~

This Recipe:   •  Can Be Made Ahead  •  Takes Just Over 30 Minutes •

There’s a reason that Rasta Pasta is sweeping the globe, and has even inspired an award-winning Colorado restaurant featured on Food Network.

This stuff is GOOD. And addictive. It’s edgy yet comforting … calm and creamy, yet punchy and zingy.

Ingenious and awesome.

But Exactly What IS Rasta Pasta?

Basically, it’s the delicious crossroads where spicy Jamaican jerk chicken and veggies meet up with a cozy bowl of creamy, alfredo-y pasta.

Variations and unique interpretations abound. Some sauces are less alfredo-creamy, and some versions use coconut milk or swap out the chicken for another protein like shrimp, or even a vegetarian option.

But overall, our interpretation here is fairly typical in terms of flavors. (With some easy, nutritious upgrades, of course)! We’re talkin’ …

• Perfectly al dente pasta
• Red, yellow and green peppers (which mirror the vivid colors in the Rastafari flag)
• Tender, juicy Jamaican jerk chicken strips
• All scrumptiously bathed in a lightly jerk-spiced cream sauce

Ahhhh yes … now you see what I mean by ingenious. This stuff is just alllll kinds of fantastic!

So, Does Rasta Pasta Actually Come From Jamaica?

Rasta Pasta really can trace its origin back to Jamaica.

Local Jamaican lore steadfastly attributes its creation to Chef Lorraine Washington in the town of Negril, on the island’s scenic western coast.

One Jamaican newspaper, The Gleaner, explains that Chef Wahington put together the pasta dish to feed hungry construction workers at Negril’s Paradise Yard Restaurant, back in 1985.

As the legend goes … the recipe’s vibrant green, yellow and red colors prompted one of the workers to christen Washington’s creation “Rasta Pasta” in a nod to the Rastafari flag. And, since Washington first made her soon-to-be-famous dish with fettuccine (instead of the now-common penne), those enthusiastic diners ran with the rasta theme even further … pointing out that the strings of pasta looked like Rastafari dreadlocks!

The bottom line: Chef Washington’s inventive Jamaican pasta recipe was one great big HIT. Washington put it on her restaurant menu, and a new foodie obsession was born!

Why Our Version Is the One That’ll Steal Your Heart

With so many different variations of Jamaican Rasta Pasta for you to try, why is this THE ONE? Glad you asked!

✔ Just One Pot, Friends!

Other recipes out there involve multiple cooking processes … like separately cooking the pasta, roasting or sauteeing the veggies, and cooking the jerk chicken. (I’ve seen one Rasta Pasta recipe with 15 steps. WHOA!)

That just feels like a lot of separate pots, pans, and cooking methods happening, in order to pull a supposedly “quick” dinner together. Lots of dishes to wash. Lots of things to coordinate at the hectic dinner hour (when you’re probably helping with homework or simultaneously doing laundry or paying bills … or … or … or … all.the.things …).

I’m a devoted, raving fan when it comes to one-pot pasta recipes. So darn easy!

(Pssssst … if you’re in the fan club, too, definitely also check out my recipes for One-Pot Creamy Cajun Shrimp Pasta and for One-Pot Whole-Wheat Pasta with Asparagus, Peas and Parmesan, or even our “almost-pasta” recipe for Cheesy BLT Pierogi Skillet!)

✔ And It’s Healthier, Too!

Lots of other Rasta Pasta recipes automatically reach for heavy cream – maybe 3/4 cup or more – in order to create that velvety, spiced alfredo sauce.

But as the Kitchn explains, the one-pot cooking method brilliantly creates a base for creamy sauces, since it retains the starch that the pasta releases during cooking. The starch in your pasta water acts as a thickener and a binding agent. It’s the perfect building block for a cream sauce … without the typical, naughty calories and fats!

Some nonfat milk and just a dab of reduced-fat cream cheese are all you need to elevate the cooking liquid to a velvety, alfredo-esque sauce mixture. (Plus, we stir in the common Rasta Pasta ingredient of parmesan cheese.)

So, yeah. There’s A LOT to love here!!

Now let’s get to the action … and actually make this glorious concoction …

How to Make This Easy Rasta Pasta Recipe

Ingredient Prep

There isn’t much prep work to be done (yay … easy!) – mostly just slicing up some veggies and chicken.

But, here’s the important thing: Some of the cooking steps of this recipe happen pretty quickly, so you’ll want to have all your ingredients prepped, measured and ready, before you fire up your stove to start cooking. (This is known as mise en place.)

As you’re cutting your peppers, think of fajita-size, thin slices.

Similarly, for the chicken breasts, you want bite-sized strips about 1/2-inch thick and 3 inches long.

Once you’ve got all your ingredients ready, it’s time to bring this delicious dinner together!

Step #1

The first layer of Rasta flavors happens with the chicken.

You evenly sprinkle your chicken with 2 teaspoons of the Jamaican jerk seasoning, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper.

Give the chicken a toss so that the strips are coated thoroughly and evenly with the spice mixture.

Step #2

Heat a tablespoon of oil in a nonstick, large skillet over medium-high heat.

Add the chicken strips to your pan, giving them a frequent stir so they cook evenly.

You want to cook your chicken until it’s just barely done (which should take about 4 minutes).

The key here is “just barely done.”

The chicken strips will continue to cook a little through residual heat while they’re covered and set aside, as you’re cooking the pasta. And they’ll also cook a bit further when you add them back into the pasta pan to finish the dish.

So right now, you want them to be just done or even very slightly under-done. That way, they’ll be perfectly tender and not overcooked when you serve the final dish.

Scoop your perfectly cooked chicken out of the skillet and keep it warm, off to the side. A plate that’s lightly covered with foil works great.

Step #3

Next, add your pasta to the skillet and top it with your pepper strips, green onions and garlic.

It’s important that the pasta goes in first, so it’s submerged under the veggies.

Now, remember the extra jerk seasoning, salt, and pepper you had left over, after you seasoned your chicken? This is where the extra seasonings come in, so you’re layering Jamaican jerk flavors all through the dish. (Yum!) Sprinkle them evenly over top of your pasta and veggies.

Then pour the chicken broth and milk into the skillet.

Stir everything just slightly, to combine it all a little bit and separate the pieces of pasta. BUT try really hard to keep the pasta at the bottom, submerged in the liquids. That’s key to getting properly cooked pasta in a one-pot pasta recipe like this one.

Cover the skillet and turn up the heat to bring your Rasta-inspired pot of deliciousness to a boil (this usually takes about 5-7 minutes on my stove).

Step #4

Once you’ve got it boiling, reduce the heat back down to about a medium-low or medium heat. You want to maintain a lively simmer, but NOT a hard, full, rolling boil.

Take a peek at your creation every so often, to be sure it’s not boiling too fiercely, and adjust the heat if you need to.

And, every so often, give it all a stir, remembering to keep the pasta as submerged as possible, with the veggies mostly on top.

Step #5

Mmmmmmm … now we get into the creamy, alfredo-y, cheese-y stage. YES! This is where it really gets good!

Just a little cheesiness goes a long way, without piling on too many extra calories or too much unwanted saturated fat. No heavy cream (or even half-and-half) needed at all!

Stir in your parmesan cheese and just 2 tablespoons of the cream cheese until the cream cheese is melted and it’s all melded into a smooth sauce.

Step #6

Stir your chicken (plus any juices that have accumulated on the plate) back into the skillet full of pasta and veggies.

Cook it just briefly, only until the chicken is re-warmed and fully cooked.

Your Rasta Pasta will continue to thicken a bit upon standing, so it’s ok at this point if it still seems a tad runnier than you’re shooting for.

Also, before you take your skillet off the heat, it’s the perfect time to give your dinner a taste, so you can adjust it exactly the way you like.

Adjusting the Flavors and Spiciness of This Jamaican Jerk Chicken Pasta

It’s easy to tweak this Rasta Pasta recipe so the flavors are precisely what you and your own family prefer, whether that’s more boldly spicy … or more mild, rich and creamy.

Here are some tips:

• Tip 1: Spice It Up

You can definitely add more jerk seasoning if you’d like your Rasta Pasta to be kickier, with more of a bold Jamaican spin on your creamy pasta dish.

I’ve written the basic recipe so it has the signature kick you’d expect from a jerk chicken dish, but isn’t TOO spicy – and should be acceptable to most families and tastes.

But you can definitely dial up the heat!

In fact, we’ve actually used as much as 2 tablespoons of jerk seasoning for a nice kick – so there’s a lot of room for you to vary the heat here.

Alternately, if your family can’t all agree on how much kick they like, you can simply pass the bottle of jerk seasoning ’round the table, and let each person customize their own.

• Tip 2: Adjust the Salt

You may also need to add a pinch of salt, since various brands of jerk seasoning have different amounts of salt in them.

This recipe was extensively tested with McCormick’s Perfect Pinch Caribbean Jerk Seasoning, since I figure McCormick spices are fairly accessible to most American grocery shoppers.

• Tip 3: Make It Creamier

Lastly, if you stirred in just 2 tablespoons of cream cheese earlier in the recipe, now’s when you can opt to add one more tablespoon (for 3 tablespoons total).

Adding the third tablespoon will make your Rasta Pasta a bit more creamy and alfredo-y. And, it slightly softens and mutes the heat level, if you find that the jerk seasoning is actually too punchy for you.

How to Serve Your Rasta Pasta

Garnishes

I like to sprinkle an extra cascade of parmesan on top of my skillet meal, and toss on some sliced green onions for a nice pop of color.

But that’s totally optional, and your Rasta Pasta will be 100% delicious and awesome if you skip the garnishes and just dive straight on in there!

Side Dish Ideas

This one-pot skillet dinner is really a complete meal, all in one easy pan. You’ve got protein, whole grains and lots of veggies … you really don’t need anything else if it’s a busy night and you wanna keep things simple.

But, if you’d like to set out a couple extra sides, I’d recommend:

• a crisp green salad
• a vibrant mix of other veggies that won’t compete with the jerk flavors in your pasta
• or a refreshing fruit salad to serve as a sweet counterpoint.

Try one of these delicious ideas …

Now, there’s no need to book a trip to Jamaica, just to find yourself some amazing Rasta Pasta. (Although, hey, I’m sure not gonna stop you if you can make a Jamaican getaway happen!)

For sure … this recipe is about the easiest way to get some creamy jerk chicken pasta in your life ASAP.

With just one pot and such an improved nutritional profile, this recipe has everything that makes Rasta Pasta an enduring fan favorite. Plus, everything that’ll make you feel terrific about making it at home, for your own family, too!

In researching Rasta Pasta recipes and the dish’s history, I surveyed numerous other websites, before settling on which ingredients should be included, and bending more typical recipes into my easier one-pot method and my healthier, more nutritious eating goals. I’d be remiss if I didn’t give a nod to Little Sunny Kitchen, Delish, and A Hedgehog in the Kitchen, for serving as inspiration in creating my own version of this beloved recipe.