Rasta Pasta

Written by admin


  • 1 pound Penne pasta
  • 2 boneless skinless chicken breasts
  • 3 tablespoons jerk seasoning divided
  • 2 tablespoons olive oil divided
  • 1 red bell pepper sliced or chopped
  • 1 green bell pepper sliced or chopped
  • 1 yellow bell pepper sliced or chopped
  • ½ cup green onion chopped
  • 2 cloves garlic grated or pressed
  • 1 cup chicken broth
  • 14 ounces full-fat coconut milk or one 14 ounce can
  • 2 cups parmesan cheese freshly grated, divided – 1 ½ cup in the recipe, ½ cup for garnish
  • green onions sliced thin and/or parsley optional garnish

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  • Cook pasta in boiling water until al dente or desired tenderness.
  • Slice raw chicken (about finger size). Toss the chicken with 1 Tablespoon jerk seasoning. In a dutch oven, fry the chicken in 1 Tablespoon oil until cooked (for about 5 minutes, until no pink left). Remove the chicken from the dutch oven and set it aside.
  • Use the same dutch oven to cook the bell peppers with 1 Tablespoon oil for 5 minutes. Add garlic and jerk seasoning and cook for another minute.
  • Pour in the chicken broth and bring to a boil, then add coconut milk and reduce heat to a simmer. Heat until the broth mixture thickens (about 5 minutes).
  • Add the chicken and parmesan cheese.
  • Remove from heat and stir well.
  • Once the cheese is melted, stir in the penne. As the pasta cools a bit, sauce will begin to thicken and stick to the pasta, keep gently mixing until all the ingredients are incorporated well.
  • Serve with reserved ½ cup of parmesan cheese.


  • Jerk seasoning is traditionally somewhat spicy. If you aren’t a fan of heat but like all the flavors in this recipe, you can make your own jerk seasoning using salt, pepper, thyme, allspice, brown sugar, garlic powder, and cinnamon – just leave out the cayenne pepper which usually accompanies this seasoning.
  • Storage Instructions: Rasta Pasta will keep for 3-4 days in the fridge. It reheats well on the stovetop, in the oven, or microwave. If you have leftover cheese and coconut milk or broth, you can add a bit of each in when reheating. If it is well wrapped and airtight, it should keep for 6 months in the freezer.
  • Other FAQ suggestions:
    • Can I use leftover chicken in this recipe? Yes, you would want to use approximately 2 cups of chopped or shredded chicken. Instead of frying it in olive oil, you would just mix it well with the jerk seasoning.
    • I can’t find coconut milk – what else could I use? You could use heavy cream, coconut cream, or half and half.
    • What could I substitute for the chicken broth? You could use vegetable broth or combine 1 cup of water with 1 Tablespoon of olive oil.
    • How much garlic powder would I substitute for 2 cloves of garlic? You would use ¼ teaspoon of garlic powder in this recipe.


Calories: 659kcal | Carbohydrates: 66g | Protein: 33g | Fat: 30g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 803mg | Potassium: 739mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2276IU | Vitamin C: 83mg | Calcium: 453mg | Iron: 5mg

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