Let Me Tell You About This Rasta Pasta

If I’m honest, this is the only way my kids will eat more than one pepper in a sitting! The first time I made Rasta Pasta I totally winged it, grabbed the wrong milk (accidentally used oat, it was surprisingly fine?) and still, dinner was demolished in record time. Seriously, it was a cheesy, spicy heap of goodness—carb comfort with a reggae start and a messy finish. If you’ve never tried Rasta Pasta before, prepare for a little kitchen magic, and (warning!) you might need a nap afterwards.

Why You’ll Love Making This

I make this when I’m craving something warm but don’t want to fuss much. My family goes crazy for this because it’s got creamy, kicky sauce and all the colors. If I’ve got peppers that need using, or honestly just an urge to cook in my pajamas, this is the dish. And I’ll admit: Sometimes the pasta boils over and it’s chaos, but that’s just part of my process. (If you don’t hear a little sizzle, did you even cook?) It also only gets better after a night in the fridge—or, well, would, if anyone left leftovers.

Ingredients You’ll Need (And Substitutes I Actually Use)

Pasta – Penne is my go-to, but honestly, I’ve made it with rigatoni, fusilli, or even spaghetti (which looks weird but tastes fine).
Bell Peppers – 1 each red, yellow, and green. If I’m in a rush, sometimes it’s just whatever color doesn’t look sad in the fridge.
Chicken Breast – About 400g. Or thighs. Or honestly, skip it for all-veggie and it still works. Shrimp was a win once.
Jerk Seasoning – 2 tbsp. My grandmother swore by Walkerswood, but any brand on sale is fair game.
Onion – One medium, any color. I’ve even cheated with frozen diced—no shame.
Garlic – 3 cloves (more is always fine.)
Cream or Coconut Milk – About 1 cup/250ml. Coconut is traditional, but heavy cream is what I use when I’m low on groceries.
Parmesan Cheese – A handful, freshly grated somehow always feels fancier; pre-shredded is fine, though.
Scallions – For topping. Sometimes I skip it, especially when I forget to buy them. Not the end of the world.
Oil – Olive or veg oil, just not butter (once I tried, not recommended…)
Salt & Pepper – To taste, but don’t go overboard, especially if your jerk seasoning is salty.

How I Make Rasta Pasta (With Some Chaos)

Get a big pot of salted water on for the pasta. Cook it a minute less than the packet says. I like my pasta with a little bite, but if you forget like me sometimes, eh, it’s fine.
Slice all the peppers (I aim for strips but sometimes it’s cubes, and no one complains.)
Cube or slice the chicken. Toss it with half the jerk seasoning. I usually do this while the pasta is boiling. Multitasking is part of the magic, right?
Heat oil in a big (like, bigger than you think) pan over medium-high. Brown the chicken, flip after a few minutes. Don’t panic if it sticks a bit—it loosens when you add the onions.
Add onions and garlic to the chicken, stir, and let everything get cozy for a couple minutes. Then, peppers march in. Sauté till slightly soft but still pretty in color.
This is usually when I sneak a taste. If it’s too spicy—add more cream later. If it isn’t spicy enough, dump in the rest of the jerk seasoning.
Pour in cream or coconut milk, stir, and let it bubble. (Don’t wander off! I’ve scorched the pan here before; just trust me…)
Drain the pasta (don’t forget to save a cupful of the pasta water; I always nearly do), then toss it right into the pan. Mix everything. If it looks a little dry, add pasta water till saucy.
Stir in cheese, scatter scallions (if you remembered), and serve immediately. If someone tries to eat straight from the pan, well, I can’t blame them.

What I’ve Learned (Notes Form the Trenches)

If you’re out of jerk seasoning, a mix of allspice, thyme, and a pinch of chili powder is a decent save—not perfect, but it’ll do.
I used to add too much salt before tasting—don’t. The seasoning and Parmesan handle most of that.
If you forget to reserve pasta water (which, guilty), a dash of regular warm water works, though it’s not quite as starchy-nice.
The sauce thickens up a lot if left to stand a while, so if you want it creamy, serve pretty fast. Or just embrace it getting a little sticky. Both ways hit the spot.

How I’ve Tweaked It: Variations, Good and Less-Good

I tried it once with smoked tofu instead of chicken—honestly? Not bad at all for a veggie version, though my uncle was skeptical.
Shrimp instead of chicken is a personal favorite; just cook it less so it doesn’t go rubbery.
Once, I tossed in spinach, thinking I’d sneak in veggies. It wilted to basically invisible, but hey, I knew it was healthy. Kinda.
Mushrooms in place of half the peppers worked okay, but texture-wise, I missed that crunch. Not my top pick.

No Fancy Tools? No Problem

Honestly, you just need a big pan and a pasta pot. Some folks swear by a cast iron skillet—me, I just use my big old frying pan. If you don’t have a pasta pot, doing it in a regular pot is, well, totally fine; just watch it doesn’t boil over (it does, in my house, about half the time).

Storing Leftovers (If You’re Lucky)

Best rule here? Airtight container, fridge, good for up to 3 days. Though honestly, in my house it never lasts more than a day! I kind of think it reheats brilliantly in the microwave, but sometimes the sauce gets a bit thick, so just splash in a little water or milk before zapping. Not rocket science.

How We Serve It—And a Random Tangent

I love serving Rasta Pasta with garlic bread (totally not traditional, but when you’re carb loading, why stop?). My cousin crumbles plantain chips over the top, which is surprisingly great, though the first time I heard this I thought she’d lost the plot. Sometimes we’ll have it with a simple salad to feel a bit righteous about all the cheese and cream. Oh, and I once tried serving it cold as a pasta salad—not my finest hour.

Pro Tips I Learned the Hard Way

I once tried rushing the pepper-cooking step—bad idea, it just ends up raw-tasting and a little sad. Let them get soft, it’s worth the extra 5 minutes.
Don’t use low-fat coconut milk if you can help it. It gets kind of watery. Full-fat all the way, unless you genuinely like disappointment.
If you dump all the cheese in at once, it can clump. Actually, stirring it in slowly works better—even if you’re impatient (like me).

FAQ—Because People (and Friends) Ask Me All the Time

Can I make it ahead of time?
Yup! I actually think this tastes better the next day, but if you reheat, maybe add a splash of milk or water.

How spicy is it, really?
Depends on your jerk seasoning. Some are fiery; some barely register. Taste as you go! I’ve burned mouths before (sorry, Mom).

Do I have to use coconut milk?
Nope, heavy cream is fine, or even half-and-half. Almond milk was… well, not my fave.

Is this an authentic Jamaican recipe?
Well, it’s inspired by Jamaican flavors, especially the jerk spice mix! But this version is sort of a mash-up—so purists, forgive me (or go check out Tasting Table’s classic for another take).

Can I freeze it?
I mean, technically yes, but the sauce gets grainy. I never do because, like I said, it disappears too fast. If you must, wrap it up well.

What’s a good jerk seasoning?
I’m partial to Walkerswood (classic). But try out any local brand!

One last thing—if you want an epic jerk spice primer, this guide from Jamaican Foods and Recipes lays it out way better than I ever could.

Rasta Pasta Recipe