How to Make a Rasta Pasta Recipe Everyone Adores

If you’re anything like me, you’re always looking for dinner ideas that feel a little exciting but don’t take a ton of work. This rasta pasta recipe hits that sweet spot. It’s full of flavor, comes together with easy steps, and adds a pop of color to your table that makes everyone want to dig in.

It’s the kind of meal that feels special without needing anything fancy. In this post, I’ll show you exactly how to make it—what you’ll need, how to cook it step by step, a few fun ways to switch things up, and how to serve and store it, too. Let’s get cooking!

Why You’ll Love This Rasta Pasta Recipe

There’s something about a colorful, flavor-packed pasta dish that just brings everyone to the table with a smile—and this rasta pasta recipe does exactly that. It’s bold, comforting, and easy to make, all while giving you plenty of room to make it your own. Whether you’re feeding a crowd or just want to liven up pasta night, this recipe is one you’ll come back to again and again.

Here’s why it’s such a favorite in our kitchen:

Family-friendly and fun to serve: The bright bell peppers and creamy sauce make it exciting for the kids, while the jerk seasoning adds enough flavor to keep the grown-ups happy too.

Quick and easy to make: You can have it on the table in under 40 minutes, and most of the time is hands-off while everything simmers together in one pan.

Customizable to fit your mood: Swap the chicken for shrimp, tofu, or leave it out completely for a meatless version. It also works well with different kinds of pasta.

Great for any occasion: Whether it’s a casual weeknight dinner, a weekend gathering, or a meal prep moment, this dish fits right in. It’s the kind of pasta recipe that feels both special and practical.

A taste of island flavor at home: With simple pantry ingredients and a good jerk seasoning blend, you’ll bring Caribbean-inspired flavors into your kitchen without needing anything fancy.

Colorful and visually appealing: Red, yellow, and green peppers not only add sweetness and crunch but also make every bowl look as good as it tastes—perfect for sharing around the table or snapping a quick photo.

This rasta pasta recipe brings flavor, color, and comfort together in one satisfying skillet—and it’s always a hit. let’s take a closer look at the ingredients you’ll need to bring it all together.

Rasta Pasta Ingredients You’ll Need

Let’s talk about what makes this rasta pasta recipe shine. The ingredients are straightforward, colorful, and full of flavor—and the best part? You can adjust a few things based on what you already have or the vibe you’re going for that night.

Here’s everything you’ll need:

Basic Ingredients

• 1 lb boneless, skinless chicken breast – Thinly sliced; this is your protein base, and it soaks up the jerk seasoning beautifully.
• 2 tablespoons jerk seasoning – This is where the bold flavor comes from. Choose your favorite blend or make your own if you’re feeling adventurous.
• 2 tablespoons olive oil – Used to sear the chicken and sauté the vegetables, helping everything cook evenly and develop rich flavor.
• 1 red bell pepper, 1 yellow bell pepper, 1 green bell pepper (sliced) – These bring color, sweetness, and crunch—plus they represent the iconic Rasta colors.
• 4 scallions, sliced – Add a light onion flavor and freshness to balance the richness of the sauce.
• 3 cloves garlic, minced – Fragrant and essential for that savory depth in the sauce.
• 12 oz penne pasta – Its ridges hold onto the sauce really well, but other short pasta works too.
• 1 (13.5 oz) can unsweetened coconut milk – The heart of the creamy sauce; it gives the dish its signature silky texture.
• 1 cup chicken broth – Helps cook the pasta evenly and keeps the sauce from becoming too thick.
• ½ cup grated Parmesan cheese – Adds salty, savory richness and helps thicken the sauce just enough.
• 1 teaspoon fresh thyme leaves – A subtle herbal note that complements the spice blend.
• 1 lime, cut into wedges – Squeezed over the finished dish for a bright, fresh finish.

Optional Add-Ins

• ½ Scotch bonnet pepper, minced – For those who love a kick, this adds bold heat.
• 2 tablespoons toasted coconut flakes – Sprinkle on top for texture and a little nutty-sweet contrast.

Pro Tip: Want to put a twist on this dish? Swap the jerk seasoning for Cajun seasoning for a southern spin, or try Italian sausage in place of chicken for a different kind of comfort. The base is flexible, and the flavors are easy to make your own.

Now that we’ve got everything prepped, it’s time to cook—and trust me, this part is just as fun as it is flavorful.

How to Make Rasta Pasta Step by Step

This rasta pasta recipe comes together in one pan and flows from step to step with ease. Once the ingredients are ready to go, the cooking process moves quickly—so have everything prepped and nearby, and let’s get started!

Step-by-Step Instructions

1. Season the chicken.
Place the chicken slices in a bowl and coat them with jerk seasoning. Toss well so every piece gets a nice, even layer of flavor. Let it sit while you heat the pan—it only takes a few minutes to soak in the spices.

2. Sear the chicken.
Heat the olive oil in a large, deep skillet over medium-high heat. Add the seasoned chicken in a single layer and cook for about 4–5 minutes, flipping halfway through, until it’s golden on the edges and cooked through. Transfer to a plate and set aside, leaving any bits in the pan.

3. Sauté the aromatics.
In the same skillet, lower the heat to medium. Add a splash more oil if the pan looks dry, then toss in the garlic, half the scallions, and the sliced bell peppers. Stir and cook for about 3–4 minutes, just until the peppers start to soften and everything smells amazing.

4. Build the sauce.
Pour in the coconut milk and chicken broth. Stir to combine and scrape up any browned bits from the bottom of the skillet—those bits are full of flavor. Let it come to a gentle simmer.

5. Add the pasta.
Stir in the dry penne pasta. Make sure it’s mostly submerged in the liquid. Cover the skillet with a lid and let it simmer for about 10–12 minutes, stirring once or twice, until the pasta is just tender and the sauce has thickened slightly.

6. Bring it all together.
Return the cooked chicken (and any juices) to the skillet. Add the Parmesan and thyme. Stir everything together until the cheese melts and the sauce is creamy and coats the pasta. If it gets too thick, add a splash more broth to loosen it.

7. Finish with lime and scallions.
Take the skillet off the heat and squeeze fresh lime juice over the top. Sprinkle with the remaining scallions—and toasted coconut flakes, if you’re using them—for an extra layer of flavor and texture.

Dinner’s ready, and the kitchen smells incredible! You’ve just made a flavorful, colorful dish that’s perfect for sharing—or keeping all to yourself.

Next, I’ll share a few tips and creative variations so you can make this recipe your own every time.

Easy Chef Tips and Rasta Pasta Variations

Once you’ve made this rasta pasta recipe once, you’ll see how easy it is to tweak it to fit your taste—or what’s in your fridge! Whether you’re cooking for picky eaters or just want to try something new next time, these ideas will help you mix things up without losing the dish’s bold, comforting charm.

• Balance the spice: If your jerk seasoning is on the stronger side, start with half the amount and taste as you go. You can always sprinkle in more later, but it’s harder to take the heat out once it’s in!
• Don’t overcook the pasta: Since the noodles simmer in the sauce, check them a minute or two early. You want them tender but still holding their shape, especially if you plan to save leftovers.
• Use what you have: No penne? Try rotini, rigatoni, or bow ties. Each shape adds a different texture and fun to the bowl.
• Switch the protein: Instead of chicken, you can use shrimp, tofu, chickpeas, or even leftover grilled veggies. Just adjust the cook time so nothing gets dry or mushy.
• Make it dairy-free: If you need to skip the Parmesan, stir in a spoonful of nutritional yeast or a plant-based cheese alternative at the end for that same creamy finish.
• Brighten with extras: A handful of chopped cilantro, extra lime, or even diced mango on top adds freshness and a little extra flair.

The beauty of this dish is that it plays well with so many flavors. Once you’ve got the base down, you can truly make it your own.

Now that you’ve got options, let’s talk about how to serve this flavorful meal.

Serving Suggestions for Your Rasta Pasta Recipe

One of my favorite things about this rasta pasta recipe is how easy it is to dress up or down. It’s casual enough for a cozy night in, but with just a few touches, it can be the star of your weekend gathering.

Here are some fun ways to serve it:

• Family-style platter: Pile the pasta high on a serving dish, scatter lime wedges around the edge, and top with fresh scallions and a sprinkle of coconut flakes for a colorful presentation.
• With a cool side: Pair it with a crisp cucumber salad or a simple green salad with a citrus vinaigrette to balance out the bold flavors.
• As a party dish: Serve it in small ramekins or cups as part of a larger spread—think potluck or backyard cookout.
• Tucked in meal prep containers: This pasta holds up well, so it’s great for prepping a few lunches ahead of time. Just portion it out and reheat when needed.
• For a cozy night in: Light some candles, put on your favorite playlist, and serve it with a slice of garlic bread or warm flatbread on the side.

However you plate it, this dish brings a little color and fun to any table. And the best part? It tastes just as good the next day.

Speaking of next day—let’s make sure you know how to store and reheat your leftovers the right way.

How to Store and Reheat Rasta Pasta Leftovers

Leftovers of this rasta pasta recipe are just as tasty as the first serving—maybe even better after the flavors have had time to mingle. Here’s how to keep things fresh and flavorful when you’re saving it for later.

• Refrigerate properly: Let the pasta cool slightly, then transfer to an airtight container. It’ll stay fresh in the fridge for up to 4 days.
• Freeze for later: This dish freezes well! Spoon cooled portions into freezer-safe bags or containers. Lay bags flat to save space. It’ll keep in the freezer for up to 2 months.
• Reheat gently: For the stovetop, warm it in a skillet over medium-low heat with a splash of broth or coconut milk to loosen the sauce. If microwaving, add a little liquid, cover loosely, and heat in 60-second bursts, stirring in between until warmed through.
• Avoid overcooking when reheating: Since pasta can get a little too soft the second time around, reheat just until hot—no more than needed.

Having a meal ready to grab from the fridge or freezer can be such a relief on busy days—and with this one, you won’t feel like you’re settling.

FAQs About Making Rasta Pasta at Home

Got questions about making this rasta pasta recipe? You’re not the only one! Whether it’s your first time cooking it or you’re just looking to fine-tune a few things, here are some common questions that come up in my kitchen—and helpful answers to keep your cooking smooth and stress-free.

Whether you’re customizing it for your family or trying it for the first time, this rasta pasta recipe is all about keeping things flavorful, simple, and fun.

Conclusion

There’s just something special about a dish that brings color, flavor, and comfort all in one bowl—and this rasta pasta recipe does exactly that. From the tender jerk-seasoned chicken to the creamy coconut sauce and rainbow of peppers, it’s the kind of meal that feels both lively and homey at the same time.

Whether you’re cooking it up for a quiet dinner or sharing it with friends around a busy table, this recipe has a way of making mealtime feel a little more fun. I hope it becomes one of those go-to meals in your kitchen—the kind you come back to when you want something bold, cozy, and easy to make.

If you give it a try, I’d love to know how it turned out for you.