Ingredients:
4 chicken breasts filleted (sliced in half horizontally)
1 box penne pasta 12 oz
½ stick garlic herb butter about 4 tablespoons
1 cup heavy cream
1 cup half-and-half
2 packets jerk seasoning Walkerwood or dry jerk seasoning, divided
1 cup mozzarella cheese shredded
½ cup Parmesan cheese freshly grated
1 red bell pepper sliced
1 green bell pepper sliced
1 yellow bell pepper sliced
1 orange bell pepper sliced
1 tsp garlic paste or to taste
kosher salt to taste
black pepper to taste
½ tsp Old Bay seasoning
½ tsp garlic powder
½ tsp paprika
½ tsp onion powder
canola oil for cooking
Instructions:
Season the filleted chicken breasts with 1 packet of jerk seasoning, garlic powder, paprika, onion powder, Old Bay, salt, and black pepper on both sides.
Heat a thin layer of canola oil in a large skillet over medium-high heat. Sear the chicken in a single layer, without moving it, for 4–5 minutes per side until golden and cooked through. Remove from the pan, let rest for 2–3 minutes, then slice.
In a separate pan, heat a small amount of canola oil over medium heat. Add the sliced bell peppers, season lightly with salt and black pepper, and sauté until softened with light char on the edges, about 5–6 minutes. Remove from heat and set aside.
Cook the penne pasta according to package directions until al dente. Before draining, reserve about 1 cup of pasta water. Drain and set aside.
In the same pan used to cook the chicken, melt the garlic herb butter over medium heat, scraping up any browned bits from the bottom of the pan.
Pour in the heavy cream and half-and-half, stirring to combine. Bring to a gentle simmer over medium heat — do not boil.
Reduce heat slightly and stir in the shredded mozzarella gradually until melted and smooth. Add the freshly grated Parmesan and continue stirring until the sauce is creamy and well combined.
Season the sauce with the remaining packet of jerk seasoning, garlic paste, and additional salt, pepper, or spices to taste. Stir well to incorporate.
Add the cooked penne to the sauce and toss to coat. If the sauce is too thick, add reserved pasta water one splash at a time until it reaches your desired consistency.
Fold in the sautéed bell peppers and sliced jerk chicken. Toss everything together until evenly coated in the sauce. Serve immediately.
