Authentic Jamaican Rasta Pasta with Griddle-Seared Jerk Chicken

Creamy Jamaican Rasta Pasta with grilled jerk chicken, colorful bell peppers, and coconut milk sauce — topped with scallions and fresh herbs.

This isn’t your average Alfredo. We’re turning up the flavor with bold jerk-seasoned chicken, fresh bell peppers, and a rich, creamy coconut milk sauce that hugs every bite of pasta. It’s comfort food with island soul — and yes, it’s extra saucy.

Whether you grew up in a Jamaican kitchen like I did or you’re ready to spice up your dinner routine, this Rasta Pasta hits all the right notes. It’s smoky, creamy, colorful, and perfect for weeknights or a chill weekend vibe.

And the best part? You don’t need a grill — we’re bringing that jerk flavor to life with a stovetop griddle pan.

Why You’ll Love This Rasta Pasta

• Authentic Jamaican flavor with bold jerk spice

• Coconut-based sauce for a creamy, dairy-free twist

• Easy stovetop method — no grill needed

• Family-approved and weeknight friendly

• Perfect for meal prep or leftovers (if there’s any left!)

Skillet of creamy Rasta Pasta simmering with red and yellow bell peppers and sliced onions in a rich coconut-based sauce, perfect for pairing with jerk chicken.

Ingredients You’ll Need

For the jerk chicken:

• 1.5 lbs chicken thighs or breast

• 2–3 tbsp Hunter’s Jerk Seasoning Powder

• Salt and pepper

• 1 tbsp oil (coconut or olive)

For the pasta + sauce:

• 1 lb penne or rotini pasta

• 3 bell peppers (red, yellow, green), thinly sliced

• 1/2 red onion, sliced

• 4 cloves garlic, minced

• 2 stalks scallion, chopped

• 2 sprigs thyme (optional)

• 1 scotch bonnet pepper or dash of hot sauce (optional)

• 1 full-fat 13.5 oz can coconut milk (add more if you like it extra saucy)

• 1/2 cup chicken broth

• Salt + pepper to taste

• 1 tbsp butter (optional for richness)

• Grated parmesan (optional — for a fusion twist)

Step-by-Step Instructions

1. Season & Sear the Chicken

Rub your chicken with Hunter’s Jerk Seasoning, salt and pepper and a bit of oil. Heat your griddle pan until hot, then sear the chicken 5–6 minutes per side, until it’s golden, charred, and fully cooked. Let it rest before slicing.

Tip: Don’t skip the resting — it keeps your chicken juicy and flavorful.

2. Boil the Pasta

Cook your pasta until al dente. Drain and set aside, but don’t forget to save 1 cup of pasta water — it’s perfect for loosening the sauce later if needed.

3. Sauté the Veggies

In a large pan, sauté bell peppers, onions, garlic, scallion, and thyme in a splash of oil. If you love heat, throw in some scotch bonnet or your favorite hot sauce.

4. Build the Sauce

Pour in the coconut milk and chicken broth. Let it simmer until slightly thickened (about 7–8 minutes). Add butter for a richer texture or parmesan if you’re going fusion.

• Want it creamier? Stir in a spoonful of cream cheese or a splash of heavy cream — totally optional, but delicious.

5. Bring It All Together

Toss your pasta in the sauce until fully coated. Add in sliced jerk chicken or plate it on top. If the sauce tightens up too much, splash in that reserved pasta water.

6. Garnish & Serve

Top with fresh scallions, parsley, or a little grated cheese. Serve it hot and saucy — the way it was meant to be.

Pro Tips for the BEST Rasta Pasta

• Use chicken thighs for juicier, more flavorful bites.

• Coconut milk brings authentic Jamaican richness — don’t sub it out!

• Don’t skimp on the veggies — they bring sweetness and color.

• Always rest and slice the chicken right before serving.

Make It a Meal

Pair your Rasta Pasta with:

• Sweet fried plantains

• A crisp green salad with mango dressing

• Fresh limeade or sorrel to drink

SEO-Friendly FAQs

• Can I use store-bought jerk seasoning?

Yes! I used Hunter’s Jerk Seasoning Powder, and it brought all the smoky, spicy depth this dish needs. Feel free to use your favorite, but don’t skip the flavor.

• Can I make it vegetarian?

Absolutely. Swap the chicken for sautéed mushrooms or seasoned tofu and keep everything else the same.

• How do I store and reheat it?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of coconut milk or broth to bring back the sauce.

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Comment Below:

What would you serve this with — fried plantains, garlic bread, or straight out the pot? 👇🏽 I wanna know!

Print

Authentic Jamaican Rasta Pasta (with Hunter’s Jerk Chicken)

Yield 4

Author Kim Alexander

Prep time

15 Min

Cook time

34 Min

Total time

49 Min

Cook modePrevent screen from turning off

Ingredients

For the Jerk Chicken:

• 1.5 lbs boneless, skinless chicken thighs or breasts
• 2–3 tbsp Hunter’s Jerk Seasoning Powder
• 1 tbsp oil (coconut or olive)
• 1 tsp salt
• 1/2 tsp black pepper

For the Pasta + Sauce:

• 1 lb penne or rotini pasta
• 1 tbsp oil or butter
• 3 bell peppers (red, yellow, green), sliced
• 1/2 red onion, sliced
• 4 cloves garlic, minced
• 2 stalks scallion, chopped
• 2 sprigs fresh thyme
• 1 scotch bonnet pepper or dash of hot sauce (optional)
• 1 (13.5 oz) can full-fat coconut milk
• 1/2 cup chicken broth (optional – to thin sauce)
• Salt + pepper, to taste
• 1 tbsp butter (optional – for richness)
• 1/2 cup grated parmesan (optional – for fusion twist)

Instructions

1. In a bowl, season chicken with Hunter’s Jerk Seasoning, salt, pepper, and oil. Rub evenly to coat.
2. Heat a griddle pan over medium-high heat. Sear chicken 5–6 minutes per side until charred and fully cooked. Remove from heat and let rest. Slice before serving.
3. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
4. In a large pan, heat oil or butter. Sauté bell peppers, red onion, garlic, scallion, and thyme for 4–5 minutes until softened. Add scotch bonnet or hot sauce for heat.
5. Pour in coconut milk and chicken broth. Simmer for 7–8 minutes until slightly thickened. Stir in butter for richness, and parmesan if using. Season to taste.
6. Add cooked pasta to the sauce and toss gently. If too thick, add a splash of reserved pasta water. Top with sliced jerk chicken.
7. Garnish with extra scallions, parsley, or red pepper flakes. Serve hot and saucy!

Notes

• Use chicken thighs for juicier results.
• For extra sauce, double the coconut milk or add a splash of cream.
• Skip cheese for a dairy-free, more traditional version.

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