Jerk Chicken Pasta
A flavorful and easy-to-make pasta dish featuring jerk chicken and colorful bell peppers in a creamy sauce, perfect for busy weeknights.
Ingredients
For the Jerk Chicken
- 1 lb chicken breast, diced Use breast or thighs based on preference.
- 2 tbsp Jamaican jerk seasoning Store-bought or homemade.
For the Pasta
- 8 oz penne pasta Or any sturdy pasta shape.
- 1 cup heavy cream Can substitute with coconut milk for a dairy-free version.
- 1 cup bell peppers, sliced Mixed colors for visual appeal.
- 2 cloves garlic, minced Adjust to taste.
- 1/2 cup cheese, shredded Parmesan or cheddar, added at the end.
Instructions
Preparation
- Rub the jerk seasoning on the diced chicken evenly.
- In a large skillet, sear the chicken until golden and cooked through, avoiding overcrowding.
Cooking
- Add the sliced bell peppers and sauté for a couple of minutes until softened.
- Stir in garlic (if using) and cook briefly.
- Pour in the heavy cream and a splash of pasta water, stirring to combine.
- Add the cooked pasta directly to the skillet, mixing well to incorporate all flavors.
- If desired, mix in shredded cheese just before serving.
Notes
Leftovers can be reheated with a splash of milk to restore creaminess. Customize with additional veggies like zucchini or corn.