Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 tbsp jerk seasoning (store-bought or homemade)
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 lb (454g) penne pasta (or your favorite pasta shape)
  • 2 tbsp olive oil
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 orange bell pepper, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup (240ml) chicken broth
  • 1 cup (240ml) heavy cream
  • 1/2 cup (120ml) grated Parmesan cheese
  • 2 tbsp chopped fresh parsley, for garnish
  • Salt and pepper to taste
  • Optional: Scotch bonnet pepper, finely minced (to taste, be careful!)

Instructions:

  1. In a medium bowl, toss the cubed chicken with jerk seasoning, olive oil, paprika, garlic powder, salt, and pepper. Ensure the chicken is well coated.
  2. Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. Drain the pasta and set aside. Reserve about 1/2 cup of pasta water.
  3. Heat olive oil in a large skillet or sauté pan over medium-high heat. Add the seasoned chicken and cook until browned and cooked through (internal temperature of 165°F/74°C), about 5-7 minutes. Remove the chicken from the pan and set aside.
  4. In the same skillet, add the remaining olive oil. Add the sliced bell peppers and minced garlic. Sauté until the peppers are tender-crisp, about 5-7 minutes. Be sure not to let the garlic burn.
  5. Pour in the chicken broth and heavy cream. Bring to a simmer, stirring occasionally. Reduce heat to low and stir in the Parmesan cheese until melted and the sauce is smooth. Season with salt and pepper to taste. Add a pinch of minced Scotch bonnet pepper very cautiously if desired, test before adding more!
  6. Add the cooked pasta and the cooked chicken to the sauce. Toss to coat everything evenly. If the sauce is too thick, add a splash of the reserved pasta water to thin it out.
  7. Garnish with fresh chopped parsley and serve immediately.