Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 2 tablespoons Jamaican jerk seasoning
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup heavy cream
- 1 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 12 ounces penne pasta
- Salt and pepper to taste
- 2 green onions, chopped
- Fresh cilantro for garnish
Instructions
- Start by seasoning the chicken breasts with the Jamaican jerk seasoning, ensuring both sides are well-coated. Let them marinate for at least 30 minutes to absorb the rich flavors.
- In a large skillet, heat the olive oil over medium-high heat. Add the marinated chicken breasts and cook for about 6-7 minutes on each side, or until they are fully cooked and have a beautiful golden-brown crust. Remove from the skillet and set aside.
- In the same skillet, add the sliced red and yellow bell peppers. Sauté them for about 3-4 minutes until they start to soften, absorbing the leftover flavors in the pan.
- Pour in the heavy cream and chicken broth, stirring gently to combine. Allow the mixture to come to a simmer, then reduce the heat to low.
- Stir in the grated Parmesan cheese, allowing it to melt into the sauce, creating a creamy consistency. Add salt and pepper to taste.
- Meanwhile, cook the penne pasta according to the package instructions until al dente. Drain and add the pasta to the skillet, tossing it gently in the creamy sauce.
- Slice the cooked chicken breasts and add them to the pasta, mixing until everything is well combined.
- Finish with a sprinkle of chopped green onions and fresh cilantro for garnish. Serve hot and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
