This pasta is best for the night time that you’re craving ALL the things. It’s spicy, it is creamy, there are greens, there may be a hen, there’s CHEESE… There’s basically no taste or texture that this dish would not have. It’s rare to discover a pasta dish with a great level of spice, and the jerk seasoning on this recipe does simply that. On a hectic weeknight, we are usually extraordinarily thankful for this a laugh and easy Caribbean pasta dish.
- Cook pasta according to package instructions to al dente. Drain and set aside. Season chicken breasts all over with 1 tablespoon jerk seasoning and salt. In a large skillet over medium heat, heat 1 tablespoon oil. Cook chicken until golden and no longer pink, 8 minutes per side. Remove from pan and set aside to rest.
- Add remaining oil and cook peppers until mostly tender, 4 to 5 minutes. Add green onions and garlic and cook until fragrant, 1 minute. Season with remaining jerk seasoning.
- Add chicken stock and heavy cream and let simmer until thickened, 5 minutes. Slice chicken. Add Parmesan and stir until melted, then add pasta and chicken and toss until completely combined.
- Garnish with green onions and more Parmesan and serve.