Chicken Jerk Pasta Ájọkẹ (Print-Friendly Version)

Creamy chicken jerk pasta with juicy chicken, peppers, and bold jerk spices for an easy flavorful meal.

# What You’ll Need to Make This:

→ Pasta Base

01 - 225 grams pasta

→ Protein

02 - 450 grams chicken breast, cut into bite-sized pieces

→ Seasonings

03 - 1.5 tablespoons jerk seasoning, divided
04 - Salt, to taste
05 - Black pepper, to taste

→ Oils & Fats

06 - 1 tablespoon olive oil
07 - 2 tablespoons unsalted butter

→ Aromatics & Vegetables

08 - 1 small onion, sliced
09 - 3 large garlic cloves, finely chopped
10 - 3 bell peppers, cut into strips
11 - 50 grams green onions, chopped

→ Sauce & Cheese

12 - 240 millilitres cooking cream
13 - 120 millilitres water or low-sodium chicken stock
14 - 50 grams parmesan cheese, grated

# How to Prepare:

01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente, approximately 1 minute less than the recommended cooking time. Reserve some pasta water, then drain the pasta using a colander.
02 - Heat olive oil and unsalted butter in a deep skillet over medium heat. Add sliced onions and sauté until soft and translucent.
03 - Add diced chicken breast, 1 tablespoon jerk seasoning, salt, and black pepper to the skillet. Stir well and cook until the chicken is fully cooked through.
04 - Add bell peppers, half of the chopped green onions, and chopped garlic. Sauté for approximately 3 minutes until the peppers are tender-crisp.
05 - Pour cooking cream and water or chicken stock into the skillet. Add remaining 0.5 tablespoon of jerk seasoning and combine thoroughly. Simmer gently for 2 to 5 minutes, allowing flavors to meld.
06 - Add grated parmesan cheese and stir until fully integrated into the sauce.
07 - Add cooked pasta to the skillet, tossing well to ensure each piece is thoroughly coated with the creamy jerk chicken sauce. Taste and adjust seasoning as needed.
08 - Remove from heat. Portion into serving bowls. Garnish with remaining green onions and a sprinkle of parmesan cheese. Serve hot.

# Extra Tips:

01 - For reduced heat, halve the scotch bonnet, remove seeds, and use only one part. Substitute with cayenne or red pepper flakes to moderate spiciness.
02 - Enhance creaminess by adding cream cheese and a handful of grated cheddar or your preferred cheese.
03 - Chicken may be replaced with shrimp, crabmeat, pork, beef strips, vegetables, or salmon as desired.
04 - This dish can be prepared using leftover rotisserie chicken.

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