A creamy leftover chicken rasta pasta loaded with colourful bell peppers and zesty Jamaican jerk seasoning. Ready in about 30 minutes, this is a quick, flavourful dinner perfect for busy weeknights or when you want to use up roast chicken.
Rasta pasta blends vibrant red, yellow and green peppers with aromatic jerk seasoning, pasta and a creamy Parmesan sauce. Leftover chicken adds an easy protein boost and cuts down on waste while keeping dinner fast and satisfying.
👩🍳 Love easy pasta recipes? Try my creamy cajun chicken pasta!
What is rasta pasta?
Rasta pasta was created in Jamaica in 1986 by Chef Lorraine Washington. The mix of red, yellow and green peppers reminded customers of Rastafarian colours, and the name “rasta pasta” stuck. Today it’s a popular fusion dish combining Caribbean spice with creamy pasta comfort.
✔️ Why you’ll love this recipe!
- Ready in under 30 minutes—ideal for busy evenings.
- Bright peppers give colour and freshness to the plate.
- Uses leftover chicken, turning leftovers into a tasty new meal.
🛒 Ingredients
Pasta – Short shapes like penne or rigatoni work well; tagliatelle is traditional in some versions.
Olive oil – Or a neutral oil such as sunflower.
Onion & garlic – Finely chopped to build flavour.
Peppers – One each of red, yellow and green, sliced.
Seasonings – Jamaican jerk seasoning and a pinch of cayenne for heat (adjust to taste).
Creamy sauce – Vegetable or chicken stock, double cream, and grated Parmesan to create a silky sauce.
Chicken – Leftover roast chicken or cooked chicken breasts, shredded or sliced.
Optional garnishes – Chopped spring onions and red pepper flakes.
🔪 How to make rasta pasta with chicken
The recipe card with ingredient quantities and step-by-step instructions is below.
One: Bring a large pot of salted water to the boil and cook the pasta until al dente. Reserve a cup of the cooking water before draining.
Two: Heat the olive oil in a large frying pan over medium heat. Sauté the chopped onion, garlic and sliced peppers for about 5 minutes, until softened.
Three: Stir in the jerk seasoning and cayenne pepper so the vegetables become well coated in the spices.
Four: Pour in the vegetable or chicken stock and the double cream, then add the grated Parmesan. Stir until the cheese melts and the sauce becomes creamy.
Five: Add the cooked pasta and shredded leftover chicken to the pan. Toss to combine, adding a splash of the reserved pasta water if needed to loosen and gloss the sauce. Season with salt and pepper, garnish and serve.
Top Tips
- Reserve pasta cooking water—adding a little helps emulsify the sauce for a silky finish.
- Cook pasta to al dente so it retains some bite and holds up in the sauce.
- If using raw chicken breasts, slice thinly and cook after the peppers until no longer pink.
- Homemade jerk seasoning brightens the flavour but store-bought works well for convenience.
🍴 Serving suggestions
Serve with a side of green vegetables such as air-fryer asparagus or roasted courgettes, and finish with extra Parmesan and a sprinkling of spring onions for freshness.
📖 Variations
- Swap chicken for prawns for a shrimp rasta pasta.
- Make it vegetarian by omitting chicken and adding more vegetables such as sweetcorn or mushrooms.
- For a vegan version, replace double cream with coconut milk and skip the Parmesan.
- Increase the cayenne for extra heat if you like spicier food.
🥡 Storage
Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
Reheat: Microwave until piping hot, or reheat gently in a pan with a splash of water or stock to loosen the sauce.
Freeze: Freeze in a suitable container for up to 3 months. Thaw fully in the fridge before reheating.
❓ FAQs
Jerk seasoning brings warmth and a little heat, but it isn’t usually overwhelming. Omit or reduce the cayenne to make the dish milder.
Typical jerk seasoning includes spices like cumin, allspice, smoked paprika, nutmeg and cayenne, often balanced with brown sugar. Exact blends vary by brand or recipe.
😋 More easy pasta recipes
- Paprika Chicken Pasta
- Angel Hair Pasta with Garlic and Herbs
- BBQ Chicken Pasta
- Creamy Sausage Pasta
- Halloumi Pasta with Chorizo
- Creamy Butternut Squash Pasta
Tried it? Let me know what you think and rate it below. Tag @effortlessf00d on Instagram—I’d love to see your photos! Subscribe for more recipes.
Recipe
Leftover Chicken Rasta Pasta
A creamy leftover chicken rasta pasta with colourful peppers and zesty jerk seasoning. Ready in about 30 minutes for an easy weeknight meal.
Details
Course: Pasta | Cuisine: Fusion, Jamaican
Prep Time: 5 minutes | Cook Time: 20 minutes | Total Time: 25 minutes | Serves: 4 | Calories (approx): 644 kcal
Equipment
- Chopping board
- Knife
- Frying pan or skillet
- Saucepan
Ingredients
- 350 g pasta (penne or rigatoni)
- 200 g cooked chicken (shredded or sliced)
- 1 tablespoon olive oil
- 3 peppers (1 red, 1 yellow, 1 green), sliced
- 1 onion, chopped
- 3 garlic cloves, chopped
- 2 tablespoons jerk seasoning
- ½ teaspoon cayenne pepper (optional)
- 100 ml vegetable or chicken stock
- 80 ml double cream
- 80 g grated Parmesan
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Bring a large pan of salted water to the boil and cook the pasta until al dente. Reserve a cup of the pasta cooking water, then drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Sauté the onion, garlic and sliced peppers for about 5 minutes, until softened.
- Add the jerk seasoning and cayenne, stirring to coat the vegetables evenly.
- Pour in the stock and double cream, then add the grated Parmesan. Stir until the sauce becomes creamy and the cheese melts.
- Add the cooked pasta and shredded chicken to the pan. Toss well to combine, adding reserved pasta water a little at a time if you want a glossier, looser sauce. Adjust seasoning with salt and pepper and serve with extra Parmesan if desired.
Notes
Nutrition information is approximate and intended as a guide; actual values will vary based on ingredients and portion sizes.
Nutritional Information (Approximate)
Calories: 644 kcal | Carbohydrates: 74 g | Protein: 34 g | Fat: 24 g | Saturated Fat: 10 g | Fiber: 6 g | Sugar: 6 g
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