Description
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
- 2 boneless, skinless chicken breasts, cut into strips
- 2 tablespoons jerk seasoning (store-bought or homemade)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 3 cloves garlic, minced
- 1½ cups heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- 10 oz penne pasta
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the penne pasta according to package instructions. Drain and set aside.
- Season the chicken strips with jerk seasoning and let sit for a few minutes.
- 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.
- In the same skillet, sauté the bell peppers and garlic for 2–3 minutes until slightly tender.
- Add heavy cream and chicken broth. Stir well.
- Mix in Parmesan cheese, smoked paprika, cayenne pepper (if using), salt, and black pepper. Simmer for 3–5 minutes until thickened.
- Return the chicken to the skillet and add the cooked pasta. Toss to coat everything evenly in the sauce.
- 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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean Fusion
Nutrition
- Serving Size: 1 plate (approx. 1/4 of recipe)
- Calories: 580 kcal
- Sugar: 3 g
- Sodium: 690 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 110 mg