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Rasta Pasta

I’ve been wanting to make Rasta Pasta for a while because I’m a BIG fan of bold, spicy flavors. This Jamaican-inspired dish brings all that flavor to the table with tender jerk-seasoned chicken, sweet bell peppers, and penne coated in a creamy Parmesan sauce. The peppers and creamy sauce help balance the warmth of the jerk seasoning, and everything cooks in one skillet for less cleanup! It’s colorful, hearty, genuinely delicious, and ready in 45 minutes. Better yet, at just $2.80 per serving, it’s a fun way to switch up pasta night without spending a fortune!

A Spiced Chicken and Peppers Pasta

If you’ve never heard of Rasta pasta, here’s a little background! It’s believed to have originated in Negril, Jamaica, in 1985, when chef Lorraine Washington served homemade fettuccine with tomato sauce and ackee (Jamaica’s national fruit) to a group of construction workers. The red, gold (yellow), and green colors associated with the Rastafari movement inspired one of the workers to name it Rasta pasta. And you’ll spot those same colors in the three bell peppers I use in my recipe, too! There are plenty of versions of this dish today, but the one I’m most familiar with is this creamy, jerk-seasoned pasta. My recipe is a simple, budget-friendly take on this dish, rather than a recreation of the original.

For my version, I’ve kept things easy on both the cook AND the grocery budget! I sear the jerk-seasoned chicken first, then cook the colorful peppers in the same skillet so none of those delicious browned bits go to waste. I also skip boiling the penne separately and simmer it right in the chicken broth, where it absorbs all that savory seasoning and releases starch to help thicken the sauce. Half-and-half keeps things creamy without the extra cost of heavy cream, and I stir in Parmesan off the heat for a smooth finish. It’s a similar approach to our creamy Cajun chicken pasta, but with the bold flavor of jerk seasoning and plenty of colorful peppers.

Cut the chicken into thin cutlets. I slice each chicken breast horizontally in half before seasoning. This gives me four thinner pieces that cook more evenly and quickly, without the outside drying out before the center is done. Aim for 3-4 minutes per side, but always check the thickest part reaches 165°F with a meat thermometer. And here’s a little budget win: I only need 1 lb. of chicken for four hearty servings, thanks to all those peppers and pasta!
Adjust the jerk seasoning to your spice tolerance. Jerk blends can vary a LOT in heat and saltiness. For a milder pasta, I’d choose a mild jerk blend rather than leaving out most of the seasoning. That way, you still get those lovely aromatic flavors from spices like allspice and thyme. The broth and Parmesan add salt, too, so give the finished sauce a taste before adding any more.
Keep an eye on the pasta and the liquid. Unlike some of our other one-pot pasta recipes, I simmer this one uncovered. This lets some of the broth evaporate as the penne releases starch, creating a flavorful, slightly thickened base for our creamy sauce. Keep the broth at a steady simmer and stir often. The penne should still have a little firmness in the center, with most of the broth absorbed. It’ll finish cooking once you add the half-and-half. If the pan looks dry before the pasta is ready, add a splash of hot broth or water. Still looking too soupy? Give it another minute or two to reduce before adding the dairy. Different pans and stovetops can make a difference here!
Be gentle with the creamy sauce. Half-and-half is my budget-friendly alternative to heavy cream, but its lower fat content makes it more likely to separate if you boil it too hard. Once you add it, keep the heat low and let the sauce thicken around the pasta. Then turn off the heat before stirring in the Parmesan to help prevent clumping. I also save the fresh lime for serving rather than adding it directly to the hot dairy sauce. Everyone can add a squeeze to their own bowl, and there’s less risk of the acidity making the sauce grainy.

I’m all for getting an extra lunch out of dinner, and this Rasta pasta is PERFECT for meal prepping! Whenever I’m serving veggies on the side, I’ll usually make a little extra and pack them alongside the pasta (like the broccoli and green beans shown here). I like using divided meal prep containers to keep the veggies from sitting in the creamy sauce. Then, once the pasta is cool, I’ll just pop the lid on and store everything in the fridge for up to 4 days. The pasta does soak up some of the sauce as it sits, so I add a little splash of water or broth when reheating in the microwave to bring back its saucy consistency.

If you know you’ll be reheating the pasta throughout the week, cook it just until tender rather than letting it get overly soft in the pot.

Rasta pasta in meal prep containers, one with broccoli and one with green beans.

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Rasta Pasta

This easy Rasta Pasta recipe has jerk-seasoned chicken, colorful peppers, and a creamy Parmesan sauce. All made in one pot in just 45 minutes!

Course Main Course

Cuisine Italian, Jamaican

Total Cost $11.21 recipe / $2.80 serving

Prep Time 15

Cook Time 30

Total Time 45

Servings servings (2 cups each)

Calories 561kcal

Author Jennie Alley

Equipment

Large Deep Skillet with a Lid or Dutch Oven

Ingredients

2 large chicken breasts boneless & skinless, $2.57*
1½ Tbsp jerk seasoning divided, $0.56**
1 Tbsp cooking oil $0.04
1 yellow onion diced, $0.86
1 red bell pepper sliced, $1.52
1 green bell pepper sliced, $0.86
1 yellow bell pepper $1.46
3 garlic cloves minced, $0.21
8 oz. penne pasta uncooked, $0.62***
2 cups chicken broth $0.25****
1 cup half-and-half $0.62
½ cup Parmesan cheese grated, $1.16*****
1 lime cut into wedges, (optional) $0.25
2 green onions sliced, $0.23

US Customary – Metric

Instructions

Gather all ingredients.
Dice onion, slice bell peppers, and mince garlic.
Slice each chicken breast horizontally in half to create four thin cutlets. Season both sides with about 1 tablespoon of the jerk seasoning.
Heat the oil in a large Dutch oven or deep skillet over medium-high heat. Add the chicken and cook for 3-4 minutes per side, or until browned and cooked through with the temperature reading at least 165°F. Transfer the chicken to a plate to rest.
Add the onion and bell peppers to the same pot. Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften and the browned bits from the chicken have loosened from the bottom of the pot.
Add the garlic and remaining ½ tablespoon jerk seasoning. Cook for 1 minute, stirring constantly.
Add the penne and chicken broth. Stir to combine and bring to a simmer. Cook uncovered for 8-10 minutes, stirring frequently (see notes) so the pasta doesn't stick, until the pasta is nearly tender and most of the broth has been absorbed.
Stir in the half-and-half and continue cooking for 3-4 minutes, stirring frequently, until the pasta is tender and the sauce is creamy.
Remove the pot from the heat and stir in the Parmesan. If the sauce is thicker than you’d like, add a splash of water or broth.
Slice the chicken into strips, cutting against the grain to keep the chicken juicy. (see notes)
Add sliced chicken onto pasta and finish with sliced green onion and a squeeze of fresh lime if desired. Enjoy.

See how we calculate recipe costs here.

Notes

*I always buy value packs of chicken breasts and freeze the breasts individually to save money and make weeknight cooking easier. I thaw what I need overnight in the fridge before using (larger breasts may need a full 24 hours). You can also use 4 boneless, skinless chicken thighs. There’s no need to fillet them, but cooking times may vary. Cook to an internal temperature of 165°F. Shrimp or thin boneless pork chops also work well with these flavors!

**Jerk seasonings can vary quite a bit in heat and salt from brand to brand. If you are sensitive to spice, start with a milder jerk seasoning or reduce the amount slightly. If your seasoning is salt-free, you may need additional salt.

***I use 8 oz. dry penne (half a standard 1 lb. box). No need to boil it first! Other short pasta shapes, like rotini or rigatoni, should also work, but cooking times and liquid absorption may vary. Check the pasta for tenderness before adding the half-and-half, and add a splash more broth if needed.

****I make this recipe using Better Than Bouillon to make my chicken broth. If using a different broth or stock, seasoning levels may vary. Taste before serving and adjust salt as needed.

*****Finely grated Parmesan melts more easily into the starchy cooking liquid and helps create a smooth, glossy sauce. Skip the shaker kind for this reason!

Stir frequently: Since the pasta cooks directly in the pot, stirring helps prevent it from sticking and helps release starch into the cooking liquid, which helps creates the sauce.

Optional lime: The fresh lime is optional, but I highly recommend it. The acidity brightens the creamy sauce and balances the warm spices from the jerk seasoning.

Cut the chicken against the grain: Chicken breast can become chewy if it is sliced in the same direction as the muscle fibers. Look for the lines running through the chicken and slice across them rather than along them. Cutting the chicken into thin strips also makes it easier to get a little chicken in every bite.

Nutrition

how to make Rasta Pasta Step-by-Step Photos

The ingredients to make rasta pasta with labels.

Gather your ingredients: Before getting started, gather and measure everything you’ll need for this pasta. I recommend having your jerk seasoning, chicken broth, half-and-half, and Parmesan ready to go so you can focus on cooking once the skillet gets hot. You’ll also need a large, deep skillet or Dutch oven with enough room to stir the pasta as it cooks.

Minced garlic, diced onion, and sliced red, yellow and green bell peppers on a wooden cutting board.

Prep the vegetables: Dice 1 yellow onion, slice 1 red, 1 green, and 1 yellow bell pepper into strips, and mince 3 cloves of garlic. Try to keep the pepper slices roughly the same thickness so they soften evenly in the skillet.

Fileted chicken breasts seasoned with jerk seasoning.

Prepare and season the chicken: Carefully slice 2 large boneless, skinless chicken breasts (about 1 lb. total) horizontally through the middle to make 4 thinner cutlets. Sprinkle about 1 Tbsp of jerk seasoning over both sides, making sure each cutlet is evenly coated.

Seasoned chicken breast cooking in a skillet.

Cook the chicken: Heat 1 Tbsp cooking oil in a large Dutch oven or deep skillet over medium-high heat. Once the oil is hot and shimmering, add the seasoned chicken. You should hear a nice sizzle! Cook for 3-4 minutes per side, until the outside is nicely browned and the thickest part reaches an internal temperature of 165°F. Transfer the chicken to a plate and let it rest while you prepare the pasta. Don’t wash the skillet! Those browned bits left behind will add flavor to the sauce.

Diced onion and sliced bell peppers in a skillet.

Soften the vegetables: Add the diced onion and sliced bell peppers to the same skillet. Cook for 4-5 minutes, stirring occasionally, until the onion begins to turn translucent and the peppers start to soften but still have a little bite. As you stir, gently scrape up the flavorful browned bits left behind by the chicken.

Garlic and jerk seasoning added to a skillet of bell peppers.

Add the garlic and seasoning: Stir in the 3 minced garlic cloves and the remaining ½ Tbsp jerk seasoning. Cook for 1 minute, stirring constantly, until the garlic smells fragrant and the seasoning is evenly distributed. Keep everything moving so the garlic and spices don’t burn.

Pasta added to a skillet with bell peppers and chicken broth.

Cook the pasta in the broth: Add 8 oz. penne pasta and 2 cups chicken broth to the skillet. Stir well, making sure the pasta is coated in the seasoned broth, then bring everything to a simmer. Cook uncovered for 8-10 minutes, stirring frequently and scraping along the bottom to prevent sticking. The pasta should be nearly tender, with most of the broth absorbed and a little starchy liquid remaining. Don’t worry if the pasta isn’t completely cooked yet…it’ll finish cooking in the next step.

Half and half being poured into a pot of rasta pasta.

Make it creamy: Pour in 1 cup half-and-half and stir to combine. Continue cooking for 3-4 minutes, stirring frequently, until the penne is tender and the sauce has thickened. Keep it at a gentle simmer, not a vigorous boil. The sauce should look creamy and lightly coat the pasta.

Finish with Parmesan: Remove the skillet from the heat and stir in ½ cup (45g) finely grated Parmesan cheese. Keep stirring until the cheese melts into the warm, starchy sauce and everything looks smooth and creamy. If the sauce seems a little too thick, stir in a splash of water or chicken broth until it reaches your preferred consistency.

Sliced jerk chicken on a wooden cutting board.

Slice the chicken: Once the chicken has rested, slice each cutlet into thin strips, cutting across the direction of the muscle fibers (against the grain). This shortens the fibers, making the chicken more tender and easier to chew.

Overhead view of a skillet of rasta pasta.

Garnish and serve: Arrange the sliced jerk-seasoned chicken over the creamy pasta. Finish with 2 sliced green onions and a squeeze of fresh lime from 1 lime cut into wedges, if desired. (However, I highly recommend the lime! Its fresh acidity adds a lovely finishing touch to the warmly spiced sauce). Serve warm and enjoy!

Overhead side view of rasta pasta on a plate.

How to Serve Rasta Pasta

This recipe makes four generous 2-cup servings, so it’s a pretty hearty meal all on its own! I like to serve it in bowls with the sliced jerk chicken on top, a sprinkle of green onions, and a squeeze of fresh lime to brighten up that creamy sauce. If I’m adding a side, I’ll usually go for something fresh and crunchy. A simple side salad or our cucumber mango salad is a delicious match, with sweet mango and tangy dressing that pair beautifully with the warm jerk spices. It also makes four servings and takes just 15 minutes! Steamed broccoli is another easy option, or try our sautéed green beans, which also serve four and are ready in 15 minutes.

And if you really want to lean into the Jamaican-Italian fusion of this recipe, why not add some homemade garlic bread? Those buttery, crispy edges are perfect for scooping up any leftover creamy sauce. It’s ready in 25 minutes, so you can get it in the oven while the pasta cooks!

How to Make a Simple Side Salad

Storage & Reheating

Let any leftovers cool, then transfer it to an airtight container and refrigerate for up to 3-4 days. I recommend storing any extra green onions and lime wedges separately so you can add them fresh when serving.

Reheating

The pasta will absorb some of the sauce as it sits, so I like adding a splash of water, chicken broth, or milk when reheating. You have two options:

Stovetop: Add the pasta to a skillet with a splash of liquid and warm over medium-low heat, stirring occasionally until heated through.
Microwave: Place a portion in a microwave-safe bowl with a little water or broth. Cover loosely and heat in 30-second intervals, stirring between each, until heated through.

Whichever method you use, reheat the chicken and pasta to 165°F throughout. Keep the heat gentle to help prevent the creamy sauce from separating.

Freezing

I don’t recommend freezing this Rasta pasta. The creamy sauce can separate once thawed, and the penne can become overly soft when reheated. It’s definitely best enjoyed fresh or refrigerated for a few days.

More Recipes with Jerk Seasoning

If you’ve got more jerk seasoning to use, I’d make our Jerk Chicken with Pineapple Black Bean Salsa. The sweet, juicy pineapple is delicious with the spicy chicken, and it’s great for meal prep!
These Coconut Jerk Peas combine tender black-eyed peas, creamy coconut milk, and bold jerk seasoning for a budget-friendly meal served over rice.
I’m all for making vegetables more exciting, and our Jerk Seasoned Collard Greens do just that! They’re simmered in a savory, warmly spiced broth with a little orange juice for sweetness.
Our Loaded Sweet Potatoes with Chipotle Lime Crema use jerk-seasoned roasted sweet potatoes topped with black beans, colorful veggies, and a tangy chipotle lime sauce.

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Italian Wedding Soup

Chicken noodle soup is great and all, but have you tried Italian Wedding Soup?? This classic soup shares a lot of the same cozy ingredients as chicken noodle soup but with one huge advantage: tender and flavorful homemade meatballs! I make the meatballs with pre-seasoned Italian sausage, which saves me from measuring out a bunch of extra spices and gives the broth so much flavor as they cook. You don’t even have to brown them first! It’s an easy, beginner-friendly recipe that makes six hearty servings for just $1.66 each. If you’re looking to change up your winter soup game, I think you’re really going to like this one!

“Absolutely amazing recipe, turned out lovely. Reminds me of the Italian wedding soup my mom made me as a kid :)”
Kate

Little Meatballs, Lots of Flavor!

This Italian wedding soup is packed with veggies, similar to my minestrone soup, but takes a deliciously different turn with tender sausage meatballs, tiny pasta, and fresh spinach in a lighter chicken broth. And don’t worry if you’ve never made meatballs before! They’re really simple to make, and you’ve got options. Brown them first for extra color and flavor, or add them straight to the pot to keep things easy. Either way, everything simmers together and is ready in about an hour. I purposely chose inexpensive vegetables and only use a small amount of pasta (I use pearl couscous, but I’ve given more options below) to stretch one pound of sausage into six hearty servings. Not bad for a pound of sausage, right? My grocery budget certainly isn’t complaining!

And, contrary to how it may sound, Italian wedding soup isn’t named because it’s typically served at weddings. The name actually comes from its Italian name, minestra maritata, which translates to “married soup,” referring to the marriage of the meat and greens. As with most dishes that have been around for generations, there are many different variations, and this is my easy, affordable interpretation using ingredients I can find at most grocery stores.

Keep the meatballs small and don’t overmix. I get about 20 meatballs (about 1 tablespoon each) from this recipe. I keep them similar in size so they cook evenly, and they’re much easier to eat with a spoon this way! I like using a small cookie scoop to make portioning easier, then I lightly dampen my hands to stop the sausage from sticking when I’m shaping them. Mix the meatball ingredients until combined and don’t pack the meatballs too tightly. Overworking or tightly compressing the mixture can make them dense.
Be gentle with the meatballs as they cook. Once I add them to the boiling broth, I leave them alone for the first couple of minutes so the outside can firm up before stirring. This helps avoid them breaking apart. They should take about 10 minutes to cook through, but I recommend using a meat thermometer to check the center of the largest one. Pork sausage meatballs should reach 160°F, or 165°F if you’re using poultry sausage.
Don’t add too much pasta! Half a cup of tiny pasta might not look like much, but I promise you, it expands considerably as it cooks! Also, different pasta shapes may need slightly different cooking times, so I always taste a piece before calling it done. It should be tender all the way through.
Use a flavorful broth and taste before seasoning. The chicken broth makes up most of this soup, so its flavor really matters. I like using Better Than Bouillon because it’s affordable and has great flavor. Italian sausage and Parmesan also add plenty of seasoning, and some of that flavor makes its way into the broth as the meatballs simmer. I always wait until the soup is finished before adding extra salt, because what tastes a little underseasoned at first might be perfectly seasoned by the time it’s done!
Add some extras! If you want to “soup up” your Italian wedding soup and take it to the next level, try adding a few Parmesan rinds to the soup as it simmers for extra umami in the broth, or top each bowl with a heaping dose of freshly grated Parmesan. You can also use homemade chicken stock for the broth to make this soup extra special. One final twist that I love doing with a lot of soups is adding a squeeze of fresh lemon at the end to brighten it all up!

Hands rolling meatballs in a kitchen above a bowl of other formed meatballs.

How to Serve Italian Wedding Soup

I recommend serving this Italian wedding soup right away for the best texture, before the pasta soaks up too much of that delicious broth. I like topping each bowl with a little shredded Parmesan and serving it with my homemade garlic bread for dunking (because leaving that broth behind would be a shame!). A store-bought baguette, crusty Italian bread, or some dinner rolls work just as well if you want to keep things extra easy. This soup is also plenty filling on its own, and I think it’s perfect for a cozy weeknight dinner or lunch. But if I want to stretch the pot a little further, I’ll serve an easy antipasto salad on the side. It’s a great way to use up odds and ends of cheese, olives, and veggies I’ve already got half used in the fridge without buying a bunch of extra ingredients!

Overhead view of Italian wedding soup in a bowl with a side salad, shredded parmesan and garlic bread. — *Shown here with shredded Parmesan, garlic bread, and an antipasto salad.*

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Italian Wedding Soup

This cozy Italian Wedding Soup recipe features tender and flavorful meatballs, vegetables, and pasta in a delicious chicken broth.

Course Dinner, Lunch

Cuisine Italian

Total Cost $9.95 recipe / $1.66 serving

Prep Time 30

Cook Time 30

Total Time 1

Servings servings (1.5 cups each)

Calories 448kcal

Author Beth Moncel