About the Recipe
Ingredients
1 pound penne pasta
1 pound boneless, skinless chicken breast, cut into bite-sized pieces
3 tablespoons Jamaican jerk seasoning, divided
2 tablespoons olive oil, divided
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 small yellow onion, thinly sliced
4 cloves garlic, minced
1 Scotch bonnet or habanero pepper, finely chopped (optional)
1 cup heavy cream
1⁄2 cup chicken broth
1⁄2 cup grated Parmesan cheese
1⁄4 cup chopped green onions
Salt and pepper to taste
Preparation
Step 1
Season the chicken pieces with 2 tablespoons of the jerk seasoning. Cover and marinate in the fridge for at least 30 minutes or up to 2 hours.
Step 2
Cook the penne in a large pot of salted boiling water until al dente according to package directions. Reserve 1/2 cup of pasta water before draining.
Step 3
While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook until browned on all sides and cooked through, about 6-8 minutes. Transfer to a plate and set aside.
Step 4
Add the remaining 1 tablespoon olive oil to the same skillet. Add the sliced bell peppers and onion. Sauté until the vegetables are crisp-tender, about 5 minutes.
Step 5
Stir in the garlic, Scotch bonnet (if using), and the remaining 1 tablespoon jerk seasoning. Cook until fragrant, about 1 minute.
Step 6
Pour in the heavy cream and chicken broth. Bring the sauce to a simmer and cook until slightly thickened, about 3-5 minutes.
Step 7
Reduce heat to low. Stir in the Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
Step 8
Add the cooked pasta and chicken to the sauce, tossing to coat. If the sauce is too thick, add some of the reserved pasta water to thin it out.
Step 9
Garnish with chopped green onions. Serve hot and enjoy!
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