Preparation

• Begin by cooking the pasta according to package instructions in a large pot of salted boiling water. Once cooked al dente, drain and set aside.
• In a large skillet, warm the olive oil over medium heat. Add the jerk-seasoned chicken breasts and cook until golden brown and cooked through, about 6-7 minutes. Use a meat thermometer to ensure a safe internal temperature of 165°F. Once done, remove from the skillet and slice into strips.
• In the same skillet, add the sliced onion and minced garlic. Sauté for 2-3 minutes until the onion is translucent and fragrant.
• Toss in the colorful bell peppers and cook for an additional 3-4 minutes, until they start to soften but still hold their shape.
• Pour in the heavy cream, stirring to mix well. Bring the mixture to a gentle simmer, allowing it to thicken slightly—this should take about 2-3 minutes.
• Add the cooked pasta and sliced chicken back into the skillet. Toss everything together, ensuring the pasta is well-coated with the creamy sauce for about a minute.
• Adjust the flavor with salt and pepper to taste, keeping in mind the seasoning from the jerk chicken.
• Finish off by garnishing with chopped parsley for a fresh touch before serving. Enjoy your delicious meal!