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Chicken Rasta Pasta Recipe Made In Just 5 Easy Steps

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This chicken rasta pasta recipe is a delicious and vibrant dish perfect for a quick weeknight family dinner. It combines spicy jerk-seasoned chicken with colorful bell peppers, al dente pasta, and a creamy coconut milk sauce to make an out-of-this-world dish. Plus, it's so easy to make, too. Just a handful of steps are all you'll have to follow to make it.

Chicken rasta pasta in a white ceramic bowl. The bowl is on a marble counter and garnished with grated cheese and green onion. There is a small bowl of grated cheese and a large baking dish of chicken rasta pasta off to the side.

My Take On Rasta Pasta

Rasta pasta has always been a favorite meal of mine for years. My college roommate introduced a version of this recipe years ago to me and I haven't stopped making it ever since.

What I love most about it is that it's super simple to put together and it's also super versatile. You can easily customize the ingredients to suit your taste or what you have on hand. Sometimes I'll substitute some shrimp for chicken, and other times I'll substitute some andouille sausage for it, and it always turns out dynamite. Plus, it's a great way to enjoy a nutritious and balanced meal that's both satisfying and delicious.

On top of that, my kids can't seem to get enough of it. Needless to say, we've been making this recipe a bunch lately. So, if you're looking for a dinner recipe the whole family will love look no further than this one.

Chicken rasta pasta in a white ceramic bowl with a fork inserted. The bowl is on a marble counter and garnished with grated cheese and green onion. There is a small bowl of grated cheese off to the side.

Ingredients

Alright, so this probably doesn't come as a surprise, but this chicken rasta pasta recipe is made with a variety of fresh and flavorful ingredients that come together to create a stunning dish.

Here’s what you’ll need:

  • 16 oz (400g) dried penne pasta
  • 2 large chicken breasts, sliced
  • 2 tablespoon olive oil
  • 3 tablespoon jerk seasoning, divided
  • 1 red bell pepper, sliced
  • 1 orange bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 red onion, sliced
  • 3 garlic cloves, minced
  • 1 tablespoon butter
  • ¼ cup chicken stock
  • ½ cup coconut milk
  • ¾ cup parmesan cheese, grated and divided
  • 1 green onion, sliced

An overhead shot of several bowls in various sizes containing ingredients to make chicken rasta pasta including raw chicken, three bell peppers, penne pasta, red onion, coconut milk, grated cheese, and seasonings.

How to Make Chicken Rasta Pasta

Five simple steps are all you have to follow to make this pasta recipe, and they should take you no more than 20-30 minutes to complete.

Step One: Cook the Pasta

Cook the penne in salted water according to the package directions until al dente. Then, drain the pasta and set it aside. 

A white baking dish with cooked penne pasta on a marble counter with a white cloth napkin off to the side.

Step Two: Prepare the Chicken and Vegetables

Slice the bell peppers and onion, and mince the garlic.

Sliced peppers and red onion in a small white bowl on a marble counter with a white cloth napkin off to the side.

Next, thinly slice the chicken breasts and transfer them to a bowl. Add 1 tablespoon of olive oil and 1 ½ tablespoon of jerk seasoning to the bowl and toss everything together until the chicken is well coated.

Raw chicken marinating in a white bowl on a marble counter with a white cloth napkin off to the side.

Step Three: Cook the Chicken

Heat 1 tablespoon of olive oil in a nonstick pan over medium-high heat.

Once hot, add the seasoned chicken and cook for 6-8 minutes until golden and cooked through.

A white baking dish with cooked marinated chicken on a marble counter with a white cloth napkin on the side.

Finally, transfer the cooked chicken to a plate and add the butter to the pan.

Step Four: Sauté the Vegetables

Now add the sliced onions to the pan and sauté for 3 minutes until fragrant. Once fragrant, add the bell peppers in there and cook the papers and onions together for another 2 minutes.

Stir in the remaining jerk seasoning and minced garlic, and sauté for 1 minute until fragrant.

A white baking dish with sauteed bell peppers and onions on marble counter with a white cloth napkin off to the side.

Step Five: Make the Sauce and Combine

Add the chicken stock, coconut milk, cooked chicken, and ¼ cup of grated parmesan cheese to the pan.

Stir until well combined and bring the mixture to a simmer.

A white baking dish with sauteed peppers and chicken with coconut milk, chicken stock, and grated cheese. The dish is on a marble counter with a white cloth napkin off to the side.

Add the cooked penne and stir until all the pasta is well coated with the sauce. Let the pasta warm up for a minute or two, then take it off the heat.

A white baking dish with mixed chicken rasta pasta on a marble counter with a white cloth napkin on the side.

Sprinkle the remaining parmesan cheese and sliced green onion on top. Then, serve the chicken rasta pasta garnished with some extra green onions, and enjoy!

Chicken rasta pasta cooked in a white baking dish, garnished with grated cheese and sliced green onion. There is a spoon stirring the pasta.

How to Store Chicken Rasta Pasta

Store any leftover rasta pasta you end up with in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Chicken rasta pasta in a white ceramic bowl. The bowl is on a marble counter and garnished with grated cheese and green onion. There is another large bowl of rasta pasta and small bowls of grated cheese and seasonings off to the side.

FAQs About Chicken Rasta Pasta

Can I use shrimp instead of chicken?

Yes, you can substitute shrimp for chicken in this recipe. Simply season the shrimp with jerk seasoning and cook them until they are pink and opaque.

Is there a dairy-free alternative for the parmesan cheese?

Yes, there are a couple of dairy free options I recommend going with. You can either use a dairy-free parmesan cheese substitute or nutritional yeast to give the pasta a similar flavor without adding dairy to it.

Keep in mind, that the recipe also calls for a tablespoon of butter, so I recommend using a tablespoon of olive oil in its place to eliminate all of the dairy.

A fork with a bite of chicken rasta pasta. The background has a blurred bowl of chicken rasta pasta on a white counter.

My Final Thoughts

This chicken rasta pasta recipe is one we keep coming back to time and time again in the Cunningham household. The combination of spicy jerk chicken, colorful bell peppers, and creamy coconut milk sauce makes it a standout meal that impresses everyone who tries it - yep even the pickest of eaters!

Anyway, I hope you enjoy making and eating this pasta as much as I/we do.

Don’t forget to leave a comment below if you try it out.

Chicken rasta pasta in a white ceramic bowl with a fork inserted. The bowl is on a marble counter and garnished with grated cheese and green onion. There is a small bowl of grated cheese off to the side.

More Dinner Recipes

If you’re looking for more tasty and easy dinner recipes I've got you covered.

Here are some of my most popular ones on the blog:

Yield: 4 servings

Chicken Rasta Pasta Recipe Made In Just 5 Easy Steps

Chicken rasta pasta in a white ceramic bowl. The bowl is on a marble counter and garnished with grated cheese and green onion. There is a small bowl of grated cheese and a large baking dish of chicken rasta pasta off to the side.

This chicken rasta pasta recipe is a delicious and vibrant dish perfect for a quick weeknight family dinner. It combines spicy jerk-seasoned chicken with colorful bell peppers, al dente pasta, and a creamy coconut milk sauce to make an out-of-this-world dish. Plus, it's so easy to make, too. Just a handful of steps are all you'll have to follow to make it.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 16 oz (400g) dried penne pasta
  • 2 large chicken breasts, sliced
  • 2 tablespoon olive oil
  • 3 tablespoon jerk seasoning, divided
  • 1 red bell pepper, sliced
  • 1 orange bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 red onion, sliced
  • 3 garlic cloves, minced
  • 1 tablespoon butter
  • ¼ cup chicken stock
  • ½ cup coconut milk
  • ¾ cup parmesan cheese, grated and divided
  • 1 green onion, sliced

Instructions

    1. Cook the penne in salty water according to the package directions until Aldente. Drain and set aside.

    2. Slice the peppers and onion and mince the garlic and set aside. Thinly slice the chicken breasts and transfer them to a bowl. Add 1 tablespoon olive oil and 1 ½ tablespoon jerk seasoning. Toss until well coated. 

    3. Heat 1 tablespoon of olive oil in a nonstick pan over medium-high heat. Once hot, add the chicken and cook for 6-8 minutes until golden and cooked through. Transfer the cooked chicken to a plate then add the butter.

    4. Add the onions to the pan and saute for 3 minutes until fragrant. Add the peppers and cook for another 2 minutes. Add the remaining jerk seasoning and minced garlic. Saute for 1 minute until frangrant.

    5. Add the chicken stock, coconut milk, cooked chicken, and ¼ cup parmesan cheese. Stir until well combined. 

    6. Bring the mixture to a simmer then add the cooked penne. Stir until all the pasta is well coated. Let the pasta warm up for a minute or two then take off the heat. 

    7. Sprinkle the remaining parmesan cheese and the sliced green onion on top. Serve immediately.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 1166Total Fat: 29gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 75mgSodium: 588mgCarbohydrates: 169gFiber: 11gSugar: 8gProtein: 55g
© Brendan Cunningham
Cuisine: African/Caribbean / Category: Dinner
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