Creamy pasta tossed with Caribbean style jerk chicken and sauteed bell peppers. Full of flavor, ready in just 15 minutes — creamy, rich, spicy, and cheesy.
Cook pasta according to the package instructions, taking it out at al dente as you will cook it more in the next steps.
Undercooking slightly at this stage prevents the pasta from becoming mushy later.
If using raw chicken breast, cube it, toss in 1.5 tablespoons of jerk seasoning, and cook in 1 tablespoon of vegetable oil until golden and cooked through. Remove from the pot and set aside. If using rotisserie chicken, simply shred it and set aside.
Rotisserie chicken saves time and adds extra flavor.
Add the remaining 1 tablespoon of vegetable oil to a heavy bottomed pot and saute the sliced bell peppers with green onions. Add the minced garlic and cook until fragrant.
Add the remaining 1.5 tablespoons of jerk seasoning to the pot and stir to combine.
Add the heavy cream, cooked chicken, and vegetable stock to the pot. Simmer for a few minutes or until the sauce thickens. Mix in the parmesan cheese, then stir in the cooked pasta.
Let the sauce reduce to your desired consistency before adding the pasta.
Garnish with chopped chives, green onions, or parsley and serve.