Rasta Pasta with Jerk Chicken

1. Marinate the Chicken

Create a flavor-packed marinade by blending the jerk seasoning with olive oil, garlic powder, and smoked paprika. Coat the chicken thoroughly in this spicy mixture and let it absorb the flavors for a minimum of 2 hours, or even better, overnight.

2. Sear the Chicken

Fire up your skillet with a splash of olive oil over medium-high heat. Once hot, lay your marinated chicken in the pan and sear it to a perfect golden-brown, which usually takes about 3 minutes on each side.

3. Roast the Chicken

Transfer your skillet to a preheated oven and roast until the chicken's internal temperature hits 165 degrees Fahrenheit, about 15 to 20 minutes.

4. Prepare the Pasta

Bring a large pot of salted water to a boil, cook the penne until al dente, and then drain it.

5. Sauté Vegetables

In a heavy pot, sauté your thinly sliced bell peppers and green onions in olive oil. After about 4 minutes, stir in the minced garlic and let the aroma bloom for a minute.

6. Create the Creamy Sauce

To your sautéed vegetables, add the remainder of the jerk seasoning, fresh thyme, and a pierced Scotch bonnet pepper. Pour in the heavy cream and stock, and let the sauce simmer gently. As it thickens, stir in the grated Parmesan until melted and then introduce the cooked pasta, ensuring each strand is lovingly coated.

7. Serve

Slice the roasted jerk chicken into strips and arrange it atop the pasta. Finish with a sprinkle of sliced green onions for a pop of color and flavor.