The BEST Jerk Chicken Rasta Pasta (2024)

This tasty Rasta Pasta Recipe is the best jerk chicken pasta of your life! It's lightly creamy, Jamaican goodness is full of flavor and is Caribbean mouth-watering deliciousness. It's super quick and super easy to make. It can be made in about 30 minutes, making it your new go-to weeknight meal.

This Jerk Chicken Pasta is popular year-round, but especially fall through spring. It's the perfect quick and flavorful Alfredo dish for those busy school nights!

This was inspired by our Rattlesnake Pasta, Chicken Carbonara, Roasted Butternut Squash Pasta, and our Cajun Shrimp Pasta. All are spicy, creamy flavorful pastas that can be made in less than 30 minutes. They are also all made with a roux. That may sound intimidating if you haven't made a roux before, but trust me, it's so easy! We'll walk you through the steps. A roux is important because it makes it creamy without whipping cream and without it being greasy. It also won't separate when reheated. Win! You also need to try this tasty Jerk Pork Tenderloin recipe.

Ingredients

Below is a list of ingredients needed for this recipe. Follow our tips on each ingredient for best results.

• chicken breasts- can also use other cuts of chicken
• olive oil - or other cooking oil like avocado or vegetable
• bell peppers - I like to use one colored and one green.
• lime juice - fresh squeezed has the best flavor, but bottled works great in this recipe too. When we were testing this recipe, our taste testers couldn't tell a difference between having it made with fresh or bottled lime juice.
• garlic - fresh or minced are better than powdered, but powdered will work in a pinch
• butter
• all-purpose flour
• whole milk - this recipe will not work with any other milk besides whole milk. We have tested the recipe with all kinds of milk and the only one that works is whole milk. We did find that it works with half and half too.
• jerk seasoning - we have tried many many different kinds of Jamaican jerk seasoning, and we keep coming to back to the Great Value brand. We find it has the most flavor.
• green onions
• pasta of choice - I used penne this time, another favorite of ours for this dish is bowtie.

See recipe card for quantities.

How to Make Rasta Pasta

Use these process shots to help get the results you are wanting. The pictures can help with texture and be a visual guide for best results.

1. Cut chicken into 1" cubes. If you have the time, mix jerk seasoning with 2 Tablespoons lime juice and marinade 2-24 hours ahead of time. If not, toss cubed chicken in jerk seasoning. Heat oil in large pan over medium heat. Cook chicken until it turns white and is just barely done. Make sure it reaches an internal temperature of 165*F.

2. Remove chicken from heat and place in a bowl and set aside. Heat butter over medium heat. Add garlic and cook for 2 minutes, then make the roux. Stir in the flour. It will look thick and a little clumpy and weird like the picture above.

3. Add one cup of milk. Stir into the flour mixture. This is most easily done with a whisk.

4. You'll know when you're ready to add more milk because it will look similar to the picture above.

5. Add the rest of the milk, one cup at a time, stirring/ whisking in until fully incorporated before adding the next one. After adding all 4 cups, add the cajun seasoning. Add the bell peppers and green onion and bring to a simmer. Simmer for 5 minutes until sauce has thickened.

See Also

Slow-Cooked Beef RaguSriracha Sweet Chili Brussels SproutsSoy Sauce Chicken and Noodles | Marion's KitchenMediterranean Grille Chicken Thighs (BEST marinade)

6. After sauce has thickened, add the chicken back in, then the parmesan cheese. Stir until heated through and the parmesan is melted. Add the noodles and stir to combine. Add salt and/ or more jerk seasoning if necessary.

Hint: Don't overcook the chicken or it will be tough and chewy instead of tender!

Substitutions and Variations

We love switching things up when we're in the kitchen. Try any of these variations for something a little different.

• Shrimp - use shrimp instead of chicken for shrimp rasta pasta. Thaw precooked frozen shrimp and stir in at the end when adding the parmesan.
• Salmon - Cook salmon the same as the chicken. Or, cook the jerk seasoned salmon in fillets and serve on the side.
• Steak - cook steak to preference, searing it in the carribean jerk seasoning.
• Oxtail - use oxtail instead of chicken for an even more authentic experience.
• Extra Veggie- for more veggies, we recommend adding zucchini and green beans!
• Kid friendly - are your kids sensitive to heat? Half the jerk seasoning, then add more on top of the adult portions.
• Light- you can use as little as 2.5 Tablespoons butter and still have this turn out, but work quickly once you add the flour and make sure it is well combined after each addition of milk.
• Meat Lovers- add ½ pound shrimp and ½ pound Andouille sausage for an extra meaty version
• You'll love it with our Caribbean Green Seasoning

Helpful Hints

You may feel like it's looking a little weird or that it isn't working while you're making the roux. Don't worry! It will all turn out if you follow our directions.

Feel free to use more or less jerk seasoning. All jerk seasoning is not created equal! So use more or less to your liking depending on the brand!

To our surprise as we were testing this recipe, the one we found with the best flavor was Great Value brand. We recommend using Great Value brand or making your own at home.

How to Serve Rasta Pasta

Serve this yummy Jerk Chicken alfredo up for dinner. Serve it alongside some calypso rice, cornmeal coocoo, Jamaican fried dumplings, cassava salad or some Jamaica steamed cabbage.

Storage

Store in an airtight container in the refrigerator for up to 5 days. The flavor soaks in even more as it sits, making these great leftovers! To reheat: Heat in a pan over medium heat. I usually end up adding about ¼ cup more milk, as it's a little thick when reheated.

This can freeze! Freeze in an airtight container for up to 2 months. Thaw in the refrigerator then reheat as directed above.

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