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Rasta Pasta

Rasta Pasta

Jennie Duncan
Rasta Pasta is a cheesy, creamy pasta loaded with red, yellow, and green bell peppers and Jamaican Jerk seasoning! This colorful and flavorful pasta is my take on a traditional Jamaican dinner!
Prep Time 15 mins
Cook Time 10 mins
Course Dinner, Main Course
Cuisine Jamaican, Pasta
Servings 8 servings
Calories 412 kcal


  • 16 oz penne pasta
  • 1 tablespoons oil
  • 3 large bell peppers (sliced)
  • cup green onion (sliced)
  • 1 tablespoon minced garlic
  • 2 cups cooked chicken (diced or shredded)
  • 2 tablespoons jerk seasoning (divided)
  • teaspoon salt (or to taste)
  • ½ cup chicken broth
  • ¾ cups heavy cream
  • ½ cup grated parmesan


  • Cook your pasta according to the package directions. Once cooked to al dente drain the pasta and set it aside.
  • In a large deep skillet or a pot heat oil. Add sliced bell peppers to cook until tender. This could take 2-3 minutes.
  • Then add in sliced green onions and garlic and cook for an additional 1 minute.
  • To the same skillet add in your cooked chicken, jerk seasoning, and salt. Mix and allow to cook for 1-2 minutes.
  • Add chicken broth and heavy cream to your skillet. Allow to simmer for 5 minutes. Then add in grated parmesan cheese and cooked pasta. Mix and serve.


Serving: 3ozCalories: 412kcalCarbohydrates: 49gProtein: 20gFat: 15gSaturated Fat: 7gTrans Fat: 1gCholesterol: 57mgSodium: 272mgPotassium: 426mgFiber: 4gSugar: 5gVitamin A: 2957IUVitamin C: 80mgCalcium: 102mgIron: 2mg
Keyword Rasta Pasta
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