Ingredients:

  • 1 lb chicken breast, thinly sliced
  • 2 tbsp Jamaican jerk seasoning paste
  • 1 tbsp neutral oil
  • 1 lb penne pasta
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 3 cloves garlic, minced
  • 3 green onions, sliced with whites and greens separated
  • 1 cup heavy cream
  • 0.5 cup full-fat coconut milk
  • 0.5 cup freshly grated parmesan cheese
  • 1 tsp dried thyme
  • 0.5 tsp ground allspice
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Instructions:

  1. Boil a large pot of salted water and cook the penne pasta for 1-2 minutes less than the package instructions until al dente. Reserve 1/2 cup of starchy pasta water before draining.
  2. Toss the sliced chicken breast in the jerk seasoning paste until evenly coated.
  3. Heat oil in a large skillet over medium-high heat. Add the chicken in a single layer and sear until golden brown and cooked through. Remove the chicken from the pan and set aside.
  4. In the same skillet, add the sliced bell peppers, garlic, and the white parts of the green onions. Sauté for 3-4 minutes until the peppers are tender-crisp.
  5. Pour in the heavy cream and coconut milk. Stir in the dried thyme and allspice. Bring to a gentle simmer for 2-3 minutes to allow the sauce to thicken slightly.
  6. Whisk in the grated parmesan cheese and the reserved pasta water, stirring constantly until the sauce is smooth and emulsified.
  7. Return the cooked chicken and the drained pasta to the skillet. Toss thoroughly to coat every noodle in the velvet sauce. Season with salt and black pepper to taste.
  8. Garnish with the green tops of the sliced onions and serve immediately.