This recipe for gluten-free rasta pasta is so flavorful and delicious! You’ll love this homemade creamy sauce in this gluten free jerk chicken pasta.
This Jamaican inspired recipe is easy to make and is a flavorful gluten-free dinner idea.
Keep reading for this gluten-free rasta pasta recipe with chicken.
The gluten-free guide below is based on personal experience and research. Always be sure to discuss any medical changes with your doctor for your personal medical needs. Additionally, this post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. My full disclosure isn’t that interesting, but you can find it here.
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Why you’ll love this chicken rasta pasta recipe:
You’ll love this Jamaican pasta recipe because:
- it’s so creamy and flavorful
- The bell peppers add vitamins like C, B6, and Folate while adding some variety in texture to the dish.
- It’s pasta with a bit of a kick of heat from the jerk seasoning.
Basically, what’s not to like?
Why is it called Rasta Pasta?
While many chefs take credit for the creation of the Rasta Pasta dish, most simply, it’s called Rasta Pasta due to the Jamaican jerk seasoning in the creamy sauce, and the use of red, yellow, and green peppers in the dish.
The Caribbean pasta flavors truly do come through in a very comforting and hearty dish
What is Rasta Pasta made of?
Rasta pasta is made of 4 essential components: pasta noodles, chicken, peppers, and a creamy cheesy sauce with the flavors of jerk seasoning.
Basically, it’s a creamy gluten-free jerk chicken pasta recipe! Yes, yum!
Gluten-Free Rasta Pasta Ingredients
Most of these ingredients for this easy gluten-free pasta recipe can be found at your local grocery store. However, you can get a really great deal on some of these ingredients (like spices and gluten-free pasta) at Thrive Market.
To make an authentic rasta pasta recipe you’ll need:
- Gluten-free rigatoni noodles. I like the rice & lentil rigatoni pasta by Bionaturae. You can find this brand on Amazon here. If you want to sub a different pasta, I recommend Penne or Fusilli.
- Bell peppers. These can be any color, I like to use an assortment of colors for a prettier final dish.
- Olive oil. Or other high heat oil like avocado.
- Chicken breasts. These should be sliced into thin cutlets.
- Minced garlic.
- Heavy cream. This is important, substituting half and half or milk instead will not result in as creamy of a dish! If you really want to substitute the heavy cream, use the same amount of full-fat coconut milk.
- Jerk seasoning. As with all seasoning blends, be sure this is gluten-free! I use the Jerk Seasoning by Primal Palate Organic. You can find it on Amazon here.
- Garlic powder. My favorite gluten-free garlic powder is the Roasted Garlic powder by Badia. It’s affordable and super flavorful. If it’s not at your local store, you can snag this on Amazon too.
- Onion powder. I like the Badia brand’s onion powder and it’s on Amazon also.
- Shredded parmesan cheese. Be sure to get the shredded kind. The grated kind in the shaker can will not melt as well and won’t produce as smooth of a sauce.
Equipment for Gluten-Free Jerk Chicken Pasta Recipe
To make this creamy pasta dish, you only need a few pieces of equipment:
- A cutting board. I like these cutting mats because they are color coded helping to prevent cross contact in the kitchen.
- A chef’s knife.
- Measuring cup and spoons.
- Large stock pot.
- Heavy bottom skillet.
- A whisk.
How to Make Easy Rasta Pasta
First, cook your gluten-free rigatoni according to package directions. As a general rule for gluten-free pasta, I stir it frequently and start checking it a minute early for doneness.
Drain immediately once the pasta is cooked to preference.
Before starting the rest of the dish, be sure your bell peppers are sliced into thin strips and the chicken filets are sliced into thin cutlets (such as pictured below). This will allow your chicken to cook faster than a thick breast.
Heat a heavy bottom skillet over medium heat, and sauté the bell pepper slices in olive oil for about 3-4 minutes until cooked through (but not soggy).
Remove the veggies from the pan and add the chicken cutlets. Sprinkle the cutlets lightly with salt and pepper.
Brown the chicken on both sides over medium heat ensuring it’s properly cooked through. This should take about 4-5 minutes per side. Remove the chicken and allow it to rest while you make the sauce.
Add the garlic and butter to the pan and whisk while the butter melts. Once melted, whisk in the heavy cream and seasonings. Allow to come to a boil while whisking.
When the cream begins to thicken, add in the Parmesan cheese and whisk until smooth.
Once the cheese is melted and the sauce is thickened, reduce the heat to low.
Slice the chicken into strips and add it back into the sauce along with the peppers and gluten-free pasta.
Add any salt or pepper to taste and serve immediately.
How to Make Spicy Rasta Pasta
If you like your pasta extra spicy, you can use a spicy jerk seasoning or even add in a bit of crushed pepper flakes.
How to Make this a Vegetarian Rasta Pasta Recipe
If you do not eat meat, feel free to omit the chicken. I would simply double the amount of peppers. It will still taste fantastic!
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Gluten-Free Rasta Pasta Recipe
- 1 cutting board
- 1 chef's knife
- Measuring Cups and Spoons
- 1 large stock pot
- 1 heavy bottom skillet
- 1 whisk
- 8 oz gluten-free rigatoni (or pasta of choice)
- 1 cup bell peppers sliced
- 2 tbsp olive oil
- 1 Thin sliced chicken breast
- 1 tbsp garlic, minced
- 1 tbsp butter
- 2 cups heavy cream
- 1 tsp jerk seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1 cup shredded Parmesan cheese
- salt & pepper to taste
- Cook gluten-free pasta according to package directions.
- Thinly slice bell peppers and slice chicken into thin cutlets.
- Using the heavy bottom skillet, heat the olive oil over medium heat. Sauté the sliced bell peppers in the olive oil until bright and slightly softened (about 3-4 minutes).
- Remove veggies from the pan, and add the chicken. Lightly season the chicken with salt & pepper and brown both sides over medium heat ensuring it is cooked all the way through (about 4-5 min. per side).
- Remove the chicken from the pan and add the garlic and butter to the pan, whisking together while the butter melts.
- Once the butter is melted, whisk in the heavy cream and seasonings and bring to a boil (while continuing to whisk).
- Once the sauce is thickened, whisk in the Parmesan cheese until smooth.
- Reduce the heat to low.
- Thinly slice the chicken into strips, and add the chicken to the sauce along with the pasta and sautéed peppers.
- Add salt & pepper to taste and serve immediately.
- ingredient and equipment suggestions,
- step by step directions with pictures, and
- other frequently asked questions
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