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Rasta Pasta brings together tender chicken, colorful bell peppers, and a creamy Cajun sauce that clings to every piece of penne. The thyme adds an earthy note while the Parmesan melts into the heavy cream for richness you’ll taste in every forkful. It’s rich, flavorful, and comes together faster than ordering takeout.
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I make it for weeknight dinners, potlucks, summer cookouts, and casual gatherings because it’s easy to double and always impresses. It’s a crowd-pleaser that reheats beautifully on the stovetop or in the microwave. Leftovers stay fresh in the fridge for up to 4 days or freeze for up to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Rasta Pasta with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
I’ll walk you through each step so you get perfectly cooked chicken, tender veggies, and a creamy sauce that brings everything together in this easy pasta dish.
Cook the Pasta
Boil a large pot of salted water and cook the penne until al dente according to package directions. Drain and set aside, but make sure to reserve about 1⁄2 cup of the starchy pasta water before you dump it out.
That pasta water is your secret weapon for adjusting the sauce consistency later. A large pasta pot with a built-in strainer makes this step so much easier.
Sear the Chicken
Heat the cooking oil (or olive oil) in a large skillet over medium heat. Add the cubed chicken in a single layer and let it cook undisturbed for a few minutes so every piece gets a nice golden sear on the outside.
Flip the pieces with silicone-tipped tongs and cook until fully cooked through with no pink in the center. Remove the chicken from the skillet and set it aside on a plate.
Sauté the Vegetables
In the same skillet with all those flavorful browned bits, toss in the sliced onion, your colored bell peppers (the red bell pepper, green bell pepper, and yellow bell pepper), and garlic powder.
Stir everything around and let the vegetables cook for 4 to 5 minutes until they’ve softened and the onions turn translucent. The peppers should still have a slight bite to them. A wooden spoon works perfectly for stirring without scratching your pan.
Build the Sauce
Lower the heat to medium-low and return the cooked chicken to the skillet with the vegetables. Stir in the Cajun seasoning, paprika, dried thyme (or strips of leaves from fresh thyme sprigs), heavy cream, red pepper flakes if you want extra heat, and salt.
Let the sauce simmer gently for 2 to 3 minutes so the cream thickens slightly and all the spices bloom in the fat. You’ll smell the Cajun spices getting fragrant.
Combine Everything
Add the cooked pasta to the skillet and toss everything together until every piece of pasta is coated in that creamy sauce.
Stir in the grated Parmesan cheese and watch it melt into the cream, making the sauce even richer. I like grating my own cheese with a box grater for the best melt.
If the sauce looks too thick or isn’t coating the pasta well, add a splash of the reserved pasta water a little at a time until you get the consistency you want. A silicone spatula helps you scrape every bit of sauce from the pan.
Serve and Enjoy
Serve the Rasta Pasta hot, then garnish with extra Parmesan cheese or a sprinkle of fresh herbs like parsley or more thyme if you have them on hand. Enjoy!
Rasta Pasta travels well to potlucks, picnics, and gatherings. Transfer it to an airtight container, then place that in an insulated casserole carrier to keep it warm. Wait to add the garnish until you’re ready to serve.
Rasta Pasta
Equipment
Ingredients
- 12 ounces penne pasta
- 3 tablespoons cooking oil
- 1 pound chicken breast cut into cubes
- ½ cup sliced onion
- ½ red bell pepper thinly sliced
- ½ green bell pepper thinly sliced
- ½ yellow bell pepper thinly sliced
- 1 teaspoon garlic powder
- 1 cup heavy cream
- 2 teaspoons Cajun seasoning
- ½ teaspoon paprika
- ½ teaspoon red pepper flakes optional, for heat
- 1 teaspoon dried thyme or 4–5 fresh thyme sprigs
- 1 teaspoon salt adjust to taste
- 1 cup grated Parmesan cheese
- ½ cup reserved pasta water optional, for thinning the sauce
Instructions
- Boil a large pot of salted water. Cook penne until al dente. Drain and set aside, reserving ½ cup of pasta water.12 ounces penne pasta
- Heat oil in a large skillet over medium heat. Add cubed chicken and cook until golden and fully cooked. Remove and set aside.3 tablespoons cooking oil, 1 pound chicken breast
- In the same skillet, add onion, bell peppers, and garlic powder. Cook for 4–5 minutes until softened.½ cup sliced onion, ½ red bell pepper, ½ green bell pepper, ½ yellow bell pepper, 1 teaspoon garlic powder
- Lower the heat to medium-low. Return the chicken to the skillet. Stir in Cajun seasoning, paprika, thyme, heavy cream, red pepper flakes (if using), and salt. Simmer for 2–3 minutes.1 cup heavy cream, 2 teaspoons Cajun seasoning, ½ teaspoon paprika, ½ teaspoon red pepper flakes, 1 teaspoon dried thyme, 1 teaspoon salt
- Add cooked pasta to the sauce. Toss everything together. Stir in Parmesan cheese. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up.1 cup grated Parmesan cheese, ½ cup reserved pasta water
- Serve hot and garnish with extra Parmesan or fresh herbs if desired.
Notes
Nutrition
How to Store Leftovers
Let the Rasta Pasta cool to room temperature, then transfer it to airtight containers and refrigerate for up to 4 days.
The cream sauce can thicken as it sits, so when you reheat it on the stovetop or in the microwave, add a splash of milk, cream, or even chicken broth to loosen it back up without making it greasy. Stir it well so the sauce coats everything evenly again.
You can freeze this Rasta Pasta recipe in freezer-safe containers for up to 3 months, though cream-based sauces sometimes separate slightly when thawed. Thaw it overnight in the fridge, then reheat it gently, stirring in a little extra cream or milk to bring the texture back.
What to Serve With Rasta Pasta
Serve it with something light and crisp to balance the richness. A green salad with tangy vinaigrette cuts through the cream, or serve garlic bread, cheesy breadsticks, or focaccia on the side for scooping up the sauce.
Roasted broccoli, baked asparagus, or steamed green beans add fresh vegetables without competing with the bold Cajun flavors. Sautéed spinach or grilled zucchini also work well.
For a bigger meal, serve it alongside jerk chicken wings, grilled shrimp, fried plantains, or a tropical fruit salad with mango and pineapple for Caribbean flair.
More Easy Recipes for You to Try at Home
Check out these other creamy comfort pasta dishes perfect for quick weeknight dinners.
