Ingredients
Equipment
Method
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the chicken pieces generously with jerk seasoning, ensuring every piece is well-coated. Cook the chicken for 6-8 minutes, stirring occasionally, until golden brown and cooked through (internal temperature should reach 165°F). Remove chicken and set aside, keeping the flavorful drippings in the pan.
- While the chicken cooks, bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente, typically 8-10 minutes. Reserve 1 cup of pasta water before draining—this starchy liquid will help create the perfect sauce consistency later.
- In the same skillet used for chicken, add the remaining tablespoon of olive oil. Add the sliced onions and cook for 3 minutes until slightly softened. Add the colorful bell pepper strips and minced garlic, cooking for another 4-5 minutes until peppers are tender-crisp and aromatic. The retained chicken drippings will infuse the vegetables with incredible depth of flavor.
- Push vegetables to one side of the skillet and add tomato paste to the cleared space. Cook for 1 minute until fragrant and slightly darkened. Add the minced scotch bonnet pepper (start with less if you're heat-sensitive), then gradually pour in the chicken broth, scraping up any browned bits from the bottom of the pan.
- Reduce heat to medium-low and slowly pour in the heavy cream, stirring constantly to prevent curdling. Add the cooked chicken back to the skillet, then gradually add the drained pasta. Toss everything together, adding reserved pasta water as needed to achieve a silky, coat-the-pasta consistency.
- Remove from heat and immediately stir in the Parmesan cheese until melted and incorporated. Add fresh lime juice, chopped green onions, and cilantro. Season with salt and pepper to taste. Let the dish rest for 2-3 minutes to allow the flavors to meld before serving.
Notes
Reserve pasta water for sauce consistency. Always add Parmesan cheese off heat to prevent curdling. Start with less scotch bonnet pepper and adjust to taste preference. For best results, use freshly grated Parmesan cheese. The dish can be made dairy-free by substituting coconut cream for heavy cream and nutritional yeast for Parmesan. Store leftovers for up to 4 days and reheat gently with additional broth or cream.
