Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 2 tablespoons Jamaican jerk seasoning
- 2 tablespoons olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 8 ounces penne pasta
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Feel free to substitute the heavy cream with coconut milk for a dairy-free version, or use gluten-free pasta if needed. This recipe is all about adapting to what you have, much like how my mother would improvise based on what was fresh and available.
Instructions
- Start by coating the chicken breasts with the Jamaican jerk seasoning. I like to imagine my grandmother’s gentle hands guiding me as I ensure every surface is covered with the fragrant spices.
- In a large skillet, heat olive oil over medium-high heat. Add the seasoned chicken breasts and cook for about 5-7 minutes on each side, until they’re browned and cooked through. Remove from the skillet and set aside.
- In the same skillet, add the sliced bell peppers, onion, and garlic. Sauté for about 3-4 minutes, letting the vegetables soften slightly while absorbing the flavors left in the pan.
- Pour in the heavy cream and chicken broth, stirring gently. Bring the mixture to a simmer, allowing it to thicken slightly, just as I would perfect my marinara sauce under Nonna Rosa’s watchful eye.
- While the sauce is simmering, cook the penne pasta according to package instructions until al dente. Drain and set aside.
- Slice the cooked chicken and add it back into the skillet along with the cooked pasta. Toss everything together, allowing the pasta and chicken to soak up the creamy, spicy sauce.
- Stir in the grated Parmesan cheese, letting it melt into the sauce, creating a rich, velvety texture.
- Season with salt and pepper to taste, and garnish with chopped fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
