Ingredients:

  • 1.5 lbs chicken breasts, cut into thin strips
  • 3 tbsp Jamaican jerk seasoning, divided
  • 1 tbsp olive oil
  • 1 lb penne pasta
  • 1 red bell pepper, sliced into thin strips
  • 1 yellow bell pepper, sliced into thin strips
  • 1 green bell pepper, sliced into thin strips
  • 3 green onions, sliced (whites and greens separated)
  • 2 cloves garlic, minced
  • 1.5 cups heavy cream
  • 0.5 cup freshly grated parmesan cheese
  • 0.5 tsp smoked paprika
  • 0.25 cup reserved pasta water

Instructions:

  1. Season the protein. Toss the 1.5 lbs chicken strips with 2 tbsp of the jerk seasoning until every piece is fully coated. Let it sit for 5 minutes to penetrate the meat.
  2. Boil the pasta. Cook 1 lb penne in heavily salted water for about 8 minutes until it reaches a firm al dente texture.
  3. Reserve the gold. Scoop out 0.25 cup of the starchy pasta water before draining the penne.
  4. Sear the chicken. Heat 1 tbsp olive oil in a large skillet over medium high heat and cook the chicken until it is golden brown and reaches 165°F (74°C). Remove and set aside.
  5. Sauté the aromatics. In the same pan, add the sliced bell peppers, garlic, and the whites of the green onions. Cook for 3 minutes until the peppers are snappy but slightly charred.
  6. Deglaze and season. Stir in the remaining 1 tbsp of jerk seasoning and 0.5 tsp smoked paprika, scraping up the brown bits from the bottom of the pan.
  7. Build the sauce. Pour in 1.5 cups heavy cream and bring to a gentle simmer for 2 minutes until the liquid begins to thicken slightly.
  8. Melt the cheese. Turn the heat to low and whisk in 0.5 cup parmesan cheese until the sauce is completely silky.
  9. The big marriage. Toss the cooked penne and chicken back into the pan, adding the 0.25 cup pasta water.
  10. Final finish. Toss everything together for 1 minute over low heat until the sauce turns glossy and coats the pasta perfectly. Garnish with the green onion tops.