Rasta Pasta With Spicy Jerk Chicken

If you love creamy, spicy, and decadent, then this pasta is for you. Rasta Pasta is simply a pasta dish with jerk chicken, that has been sauteed with bell peppers or your choice of vegetables, then tossed in a spicy, creamy sauce. However, there is nothing simple about the flavors here; loud and bold is what you get. The jerk seasonings really come through in the sauce while the thyme and peppers lend a nice kick of flavor. What I love most about this dish is the sauce trickling through the penne; there’s a burst of spicy sauce with every bite.

Last week I made this pasta for my family and posted it on Instagram’s, instastories. I was quite surprised at how many of you requested the recipe. I hadn’t planned on sharing it this week, but I took a few photos and wrote the recipe down. as this is something I usually freehand. I first had a variation of this dish at a restaurant in Brooklyn, NY called, Sugarcane. Whenever my husband and I would visit my mother-in-law in NYC, we’d always take a stroll down to Sugarcane for dinner and drinks. I haven’t been there in years, but I always remember that pasta dish.

In my version, I use coconut milk instead of heavy cream. I really prefer the flavor of the coconut milk. If dairy is a problem in your diet, I think you’ll really enjoy this substitution. Brand matters when it comes to purchasing canned coconut milk. Some are watery and flavorless; others filled with additives. I prefer Chaokoh or Thai Kitchen. If you like a mild coconut flavor, then use lite coconut milk or half heavy cream and half coconut milk.


2 box Penne Pasta
1 lb of chicken breast or chicken tenders
1 pack of frozen mixed veggies (corn, carrots, peas, green beans)
1 container of grated Parmesan cheese
1-2 Qt of heavy cream
3-4 tablespoons of mild jerk seasoning*
2 tbsp BBQ sauce
2 tbsp vegetable oil


Boil pasta as per package directions.
Cut chicken breast into cubes.
Heat vegetable oil, add chicken and cook for 15 minutes or until almost done.
Add jerk seasoning, BBQ sauce and frozen veggies. Cook for another 10 minutes.
In large pan combine drained pasta & jerk chicken mix.
Add 3/4 Parmesan cheese and 1.5 qt of heavy cream.
Mix well. Adjust cheese and heavy cream.
Serve immediately.

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