Let’s dive into the cooking process, bringing these ingredients to life with a touch of love and a pinch of nostalgia:

1. Start by seasoning the chicken strips with the jerk seasoning, ensuring each piece is well-coated. Let it marinate for at least 15 minutes to absorb the flavors.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook until golden brown and fully cooked, about 6-8 minutes. Remove from the skillet and set aside.
3. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
4. In the same skillet, reduce the heat to medium and add the remaining tablespoon of olive oil and butter. Sauté the minced garlic until fragrant, about 1 minute.
5. Pour in the heavy cream, stirring constantly, and bring to a gentle simmer. Stir in the Parmesan cheese, allowing it to melt and thicken the sauce.
6. Season the sauce with salt and pepper to taste, then add the cooked pasta, tossing to coat evenly with the creamy sauce.
7. Return the chicken to the skillet, incorporating it with the pasta and sauce. Let everything heat through for another 2-3 minutes.
8. Garnish with fresh parsley before serving, adding a touch of color and freshness to the dish.

As I cook, I can almost hear Mama Lou’s voice guiding me, her laughter a reminder of the joy found in simple, shared meals. Cooking this dish brings me back to those cherished times, a comforting blend of past and present.