Categories: Pasta

Ingredients

• 1 lb. penne pasta
• 3 boneless skinless chicken breasts (about 1 1/2 lb.)
• 2 tbsp. jerk seasoning, divided
• Kosher salt
• 2 tbsp. extra-virgin olive oil
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 orange bell pepper, sliced
• 1/3 c. sliced green onions, plus more for garnish
• 3 cloves garlic, minced
• 1/4 c. low-sodium chicken broth
• 1/2 c. heavy cream
• 1/2 c. freshly grated Parmesan, plus more for garnish

Directions

1. Cook pasta according to package instructions to al dente. Drain and set aside. Season chicken breasts all over with 1 tablespoon jerk seasoning and salt. In a large skillet over medium heat, heat 1 tablespoon oil. Cook chicken until golden and no longer pink, 8 minutes per side. Remove from pan and set aside to rest.

2. Add remaining oil and cook peppers until mostly tender, 4 to 5 minutes. Add green onions and garlic and cook until fragrant, 1 minute. Season with remaining jerk seasoning.

3. Add chicken stock and heavy cream and let simmer until thickened, 5 minutes. Slice chicken. Add Parmesan and stir until melted, then add pasta and chicken and toss until completely combined.

4. Garnish with green onions and more Parmesan and serve.

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