Description
Tender, spicy jerk chicken meets vibrant bell peppers in a velvety cream sauce, wrapped around perfectly cooked pasta. A Caribbean-inspired comfort dish that balances bold flavors with creamy richness for a satisfying, colorful main course.
Ingredients
4 boneless chicken thighs
1 tbsp jerk seasoning
1 lb pasta (penne or fusilli)
1 cup heavy cream
1/2 cup grated cheddar cheese
1/4 cup chopped fresh parsley
2 tbsp olive oil
1 onion, diced
2 garlic cloves
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 green bell pepper, julienned
1 tbsp unsalted butter
Salt, to taste
Black pepper, to taste
Instructions
Preheat oven to 375°F (190°C)
Season chicken thighs with jerk seasoning and salt
Arrange on baking sheet and roast 18-20 minutes until cooked through
Bring large pot of salted water to boil, cook pasta according to package instructions
While pasta cooks, heat olive oil in large skillet over medium heat
Sauté onion and garlic until softened
Add bell peppers and cook 5 minutes until tender
Stir in heavy cream, grated cheese, butter, parsley, and black pepper
Simmer 3-4 minutes until sauce thickens
Add cooked roast chicken, shredded into bite-sized pieces, and stir to combine
Toss with drained pasta in the skillet or serving bowls
Notes
Use boneless/skinless chicken thighs for tender results
Adjust jerk seasoning to taste (start with 1 tsp)
Substitute chicken with shrimp for a halal seafood version
Add chopped scallions for freshness
Leftovers refrigerate up to 3 days
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Baking/Sautéing
- Cuisine: Caribbean-Inspired