Scale

For the jerk chicken:

1 lb boneless skinless chicken breast, sliced

2 tbsp olive oil

1½ tbsp jerk seasoning

Salt and black pepper, to taste

For the pasta:

12 oz penne or fettuccine pasta

1 tbsp butter

1 tbsp olive oil

3 cloves garlic, minced

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 green bell pepper, sliced

For the creamy sauce:

1 cup heavy cream

1/2 cup chicken broth

1/2 cup grated parmesan cheese

1/2 tsp smoked paprika

Red pepper flakes, to taste

Optional garnish:

Fresh parsley or green onions

1. Cook pasta according to package directions; drain and set aside.

2. Season chicken with jerk seasoning, salt, and pepper.

3. Heat olive oil in a skillet over medium-high heat.

4. Cook chicken until browned and cooked through; remove and set aside.

5. In the same skillet, melt butter with olive oil.

6. Add garlic and sauté until fragrant.

7. Add bell peppers and cook until tender-crisp.

8. Pour in heavy cream and chicken broth; simmer gently.

9. Stir in parmesan, smoked paprika, and red pepper flakes until smooth.

10. Add cooked pasta and jerk chicken back to the skillet.

11. Toss until fully coated in creamy sauce.

12. Garnish and serve hot.

• Adjust jerk seasoning for spice level.

• Use coconut milk for a dairy-free twist.

• Add shrimp for a surf-and-turf version.

Keywords: rasta pasta with jerk chicken, creamy jerk chicken pasta, caribbean pasta recipe