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Jerk Chicken Pasta – Creamy Caribbean Twist

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A bold, creamy, and spicy fusion dish featuring jerk-seasoned chicken, bell peppers, and penne pasta tossed in a rich Parmesan cream sauce.

Ingredients

Scale
  • 2boneless, skinless chicken breasts, cut into strips
  • 2 tablespoonsjerk seasoning (store-bought or homemade)
  • 1 tablespoonolive oil
  • 1 tablespoonbutter
  • 1green bell pepper, sliced
  • 1red bell pepper, sliced
  • 3cloves garlic, minced
  • 1½ cupsheavy cream
  • ½ cupchicken broth
  • ½ cupgrated Parmesan cheese
  • Salt and pepper to taste
  • 10 ozpenne pasta
  • 1 teaspoonsmoked paprika
  • ¼ teaspooncayenne pepper (optional)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Cook the penne pasta according to package instructions. Drain and set aside.
  2. Season the chicken strips with jerk seasoning and let sit for a few minutes.
  3. In a large skillet, heat olive oil and butter over medium-high heat. Cook the chicken for 5–7 minutes until golden and fully cooked. Remove and set aside.
  4. In the same skillet, sauté the bell peppers and garlic for 2–3 minutes until slightly tender.
  5. Add heavy cream and chicken broth. Stir well.
  6. Mix in Parmesan cheese, smoked paprika, cayenne pepper (if using), salt, and black pepper. Simmer for 3–5 minutes until thickened.
  7. Return the chicken to the skillet and add the cooked pasta. Toss to coat everything evenly in the sauce.
  8. Garnish with chopped parsley and serve hot.

Notes

Adjust cayenne for more or less heat.
Swap penne for gluten-free pasta for dietary needs.
Use coconut cream for a dairy-free version.
Chicken thighs work well for juicier meat.
To reheat, add a splash of broth or cream to loosen the sauce.

Nutrition

Find it online: https://www.delicetreats.com/jerk-chicken-pasta-creamy-caribbean-twist/