Best Jerk Chicken Rasta Pasta

Jerk Chicken Rasta Pasta is a spicy, creamy, flavor-packed fusion dish you’ll want to make again and again. Olivia is a passionate home chef who specializes in crafting comforting, easy-to-follow pasta dishes inspired by her Italian family roots. She loves showing home cooks that making delicious pasta from scratch can be simple and fun—and this recipe is a perfect example.

A Comforting Fusion You’ll Crave

The Recipe That Won My Heart

The first time I made jerk chicken Rasta pasta, I wasn’t expecting it to become a family favorite. The kick of spice, the silky Alfredo, and the colorful peppers hit all the right notes. It’s hearty, vibrant, and just exciting to eat like this creamy beef and bowtie pasta, it became one of our go-to comfort meals.

Why This Pasta Stands Out

The magic is in the balance. Smoky jerk-seasoned chicken meets velvety sauce and tender penne for a dish that’s bold yet creamy. You get heat, flavor, and comfort in one bite—just like you do with this pesto tortellini pasta salad or a warm plate of boursin pasta.

Bringing the Ingredients Together

Best Jerk Chicken Rasta Pasta

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A bold and creamy jerk chicken Rasta pasta made with oven-baked spiced chicken, colorful vegetables, and a rich homemade Alfredo sauce.

• Author: Olivia Bennett
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Pasta
• Method: Baking, Boiling
• Cuisine: Caribbean Fusion

Ingredients

Scale 1x2x3x

• 2 medium chicken breasts
• 2 tbsp avocado oil
• 1 tsp white pepper
• 1 tsp onion powder
• 1 tsp garlic powder
• 2 tsp cayenne pepper
• 2 tsp allspice
• 1 tsp black pepper
• 1 tsp dried thyme
• ½ tsp cinnamon
• 1 tsp Slap Ya Mama seasoning
• 1 tsp crushed red pepper flakes
• 1½ tsp salt
• 2½–3 cups penne pasta
• 1 small red bell pepper
• 1 small orange bell pepper
• ½ small white onion
• 4–5 garlic cloves
• 2 green onions
• 12–16 oz heavy cream
• ½ wedge Parmesan cheese

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Instructions

• 1. Mix chicken with oil and jerk seasoning blend in a bowl.
• 2. Let marinate for 30–60 minutes.
• 3. Bake at 400°F for 35–38 minutes until cooked.
• 4. Boil penne in salted water until al dente, then drain.
• 5. Chop bell peppers, onion, garlic, and green onions.
• 6. Sauté vegetables in a pan until tender.
• 7. In a separate pan, heat cream and melt Parmesan into it.
• 8. Season the sauce with extra jerk seasoning.
• 9. Add pasta to the Alfredo sauce and stir to coat.
• 10. Stir in vegetables and top with sliced jerk chicken.

Notes

• Add pasta gradually to get your preferred sauce ratio.
• Adjust spice level by adding more or less cayenne.
• Store leftovers in the fridge for up to 3 days.

Nutrition

• Serving Size: 1 plate
• Calories: 680
• Sugar: 5g
• Sodium: 740mg
• Fat: 42g
• Saturated Fat: 20g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 32g
• Cholesterol: 130mg

Nutrition Disclaimer: The nutrition information provided in the card Recipes is an estimate only. For the most accurate results, please calculate the values yourself using your preferred nutrition calculator.

Step 1: Prepare the Jerk Chicken

To build the bold flavor of jerk chicken Rasta pasta, start with two medium chicken breasts or thighs. In a large bowl, coat the chicken with two tablespoons of avocado oil and a generous amount of jerk seasoning. This blend includes white pepper, garlic powder, cayenne, thyme, allspice, cinnamon, and other spices that define the authentic taste of jerk chicken.

Let the chicken marinate for at least 30 minutes. Then bake it at 400 degrees Fahrenheit for 35 to 38 minutes, or until the internal temperature reaches 160 degrees. This will ensure juicy, flavorful meat for your jerk chicken Rasta pasta base.

Step 2: Cook the Pasta

While the chicken bakes, boil two and a half to three cups of penne in salted water with a splash of oil. Cook until al dente, then drain. Penne works well for jerk chicken Rasta pasta because the ridges hold onto the creamy sauce, delivering flavor in every bite. If you’re interested in trying other creamy pasta dishes, recipes like creamy beef and bowtie pasta or pesto tortellini pasta salad are also great choices.

Step 3: Chop and Sauté the Veggies

For extra texture and color in your jerk chicken Rasta pasta, slice one small red bell pepper, one small orange bell pepper, half a white onion, and several cloves of garlic. Add chopped green onions for freshness. Sauté these in a pan with a little oil until softened. Their sweetness balances the bold jerk spice.

Step 4: Make the Sauce

In a separate pan, pour in twelve to sixteen ounces of heavy cream. Slowly melt in freshly grated Parmesan cheese and stir until smooth. Season the sauce with the same jerk spice blend used on the chicken. This step ties the flavor together and gives the jerk chicken Rasta pasta its signature creamy texture.

Step 5: Combine Everything

Gently stir the pasta into the Alfredo sauce. Add the sautéed vegetables, then top with sliced jerk chicken. Mix gently so every bite is coated with flavor. If you’re serving this jerk chicken Rasta pasta for dinner, consider pairing it with a side of Mexican macaroni salad or even crockpot garlic Parmesan chicken pasta for variety.

Adjusting Flavor and Making It Your Own

How to Customize Your Jerk Chicken Rasta Pasta

One of the best things about jerk chicken Rasta pasta is how flexible it is. You can easily adjust the spice level to suit your taste. For a milder version, use less cayenne and red pepper flakes in the jerk seasoning. If you love heat, don’t hold back. Add extra crushed red pepper or a touch more allspice for depth.

The creamy Alfredo sauce balances the bold jerk spices beautifully. If you like your pasta extra saucy, use the full sixteen ounces of heavy cream. For a thicker, cheesier version, add more Parmesan. This base is also a great canvas for extra vegetables like spinach, mushrooms, or sun-dried tomatoes.

This dish is hearty enough on its own, but if you want a bit more, serve it with a side like this high-protein pasta salad or pair it with garlic bread and a light green salad.

Serving Jerk Chicken Rasta Pasta Like a Pro

For the best presentation, slice the jerk chicken just before serving and layer it neatly on top of the pasta. Finish with a sprinkle of fresh green onions or a handful of grated cheese. You can also drizzle a bit of extra Alfredo sauce across the top for a rich finish.

Jerk chicken Rasta pasta is best served hot right from the stove, but it also reheats well the next day. It makes a great meal prep option for the week. Whether you serve it on a casual weeknight or for guests, this recipe is guaranteed to impress. If you enjoy this kind of fusion flavor, you’ll love other comforting dishes like this chicken pasta or a bold plate of pappardelle pasta.

By using simple steps and bold ingredients, jerk chicken Rasta pasta delivers a powerful flavor that keeps people coming back for more.

Final Thoughts

This dish brings together the heart of Caribbean spice and the richness of creamy pasta in a way that’s truly unforgettable. Whether you’re trying it for the first time or making it part of your weekly rotation, this recipe will quickly earn a place in your favorites. If you love bold, hearty meals, try it alongside cozy favorites like street corn pasta salad or salmon pasta for a full-flavored dinner lineup.

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