Ingredients:

  • 2 tablespoons olive oil (30ml)
  • 1 large onion, roughly chopped (approx. 150g)
  • 4 scallions (green onions), roughly chopped
  • 4 cloves garlic, minced
  • 1-2 Scotch bonnet peppers, seeded and roughly chopped
  • 1 inch piece of ginger, peeled and roughly chopped (approx. 20g)
  • 1 tablespoon ground allspice (15ml)
  • 1 teaspoon dried thyme (5ml)
  • 1 teaspoon ground cinnamon (5ml)
  • 1/2 teaspoon ground nutmeg (2.5ml)
  • 1/4 teaspoon ground cloves (1.25ml)
  • 2 tablespoons soy sauce (30ml)
  • 2 tablespoons brown sugar (30g)
  • 2 tablespoons apple cider vinegar (30ml)
  • 1 tablespoon lime juice (15ml)
  • 1 teaspoon black pepper (5ml)
  • 1/2 teaspoon salt (2.5ml)
  • 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces (680g)
  • 1 pound pasta (penne, rigatoni, or farfalle work well) (450g)
  • 2 tablespoons olive oil (30ml)
  • 1 red bell pepper, seeded and thinly sliced
  • 1 yellow bell pepper, seeded and thinly sliced
  • 1 cup heavy cream (240ml)
  • 1/2 cup chicken broth (120ml)
  • 1/4 cup grated Parmesan cheese, plus more for serving (30g)
  • 2 tablespoons chopped fresh parsley, for garnish
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Make the Jerk Marinade: Combine all marinade ingredients in a food processor or blender and process until smooth.
  2. Marinate the Chicken: Toss the chicken pieces with the jerk marinade, ensuring they are evenly coated. Cover and let rest for at least 10 minutes (or up to several hours in the refrigerator).
  3. Cook the Pasta: Cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  4. Sauté the Chicken: Heat olive oil in a large skillet or wok over medium-high heat. Add the marinated chicken and sauté until cooked through and lightly browned, about 6-8 minutes. Chicken internal temperature should reach 165°F (74°C).
  5. Sauté the Vegetables: Add the bell peppers to the skillet and sauté until tender-crisp, about 3-4 minutes.
  6. Make the Sauce: Pour in the heavy cream and chicken broth, bring to a simmer, and cook until the sauce has thickened slightly, about 3-5 minutes. Stir in the Parmesan cheese.
  7. Combine Everything: Add the cooked pasta to the skillet with the sauce and chicken. Toss to coat evenly. Add a little pasta water if the sauce is too thick.
  8. Season and Serve: Season with salt and pepper to taste. Garnish with fresh parsley and extra Parmesan cheese. Serve immediately.