Jerk Chicken Pasta Ájọkẹ (Print)

Smooth chicken jerk pasta packed with juicy chicken strips, sweet peppers, and strong jerk flavor for a quick, tasty meal.

# Ingredients:

→ Sauce & Cheese

01 - 240 millilitres cooking cream
02 - 120 millilitres water or light chicken broth
03 - 50 grams parmesan cheese, freshly grated

→ Aromatics & Vegetables

04 - 50 grams green onions, roughly sliced
05 - 3 bell peppers, sliced into strips
06 - 3 big garlic cloves, chopped up
07 - 1 small onion, thinly sliced

→ Oils & Fats

08 - 2 tablespoons unsalted butter
09 - 1 tablespoon olive oil

→ Seasonings

10 - Black pepper—add as much as you like
11 - Salt, your choice
12 - 1.5 tablespoons jerk seasoning, split

→ Protein

13 - 450 grams chicken breast, chopped up into small bits

→ Pasta Base

14 - 225 grams pasta

# Steps:

01 - Take your pan off the stove. Divide into bowls. Sprinkle with leftover green onions and add a little extra parmesan if you're feeling it. Eat up while it's still hot.
02 - Put the pasta you just cooked into your skillet. Turn and toss the noodles so they're swimming in that creamy jerk chicken sauce. Try a bite and fiddle with the salt or spices if it needs something more.
03 - Toss in parmesan and mix till it melts smoothly into the creamy sauce.
04 - Now pour in the cooking cream and add the water (or chicken stock). Sprinkle in the last bit of jerk seasoning. Give everything a good stir and let it bubble lightly for a few minutes for flavor.
05 - Dump in your peppers, half the chopped green onions, and the garlic. Stir and cook just a few minutes—you want the peppers with a bit of crunch.
06 - Add chicken pieces, a tablespoon of jerk seasoning, plus some salt and pepper. Cook and mix well till the chicken changes color and is all the way done.
07 - Warm up olive oil and butter in a big skillet at medium heat. Throw in your onions and cook until they're super soft and see-through.
08 - Get water boiling in a big pot. Season with salt. Drop in the pasta and cook until it's just barely ready—pull it out about a minute before the box says. Save a splash of the pasta water, then drain the rest using a colander.

# Notes:

01 - If you like things less spicy, cut the scotch bonnet in half, ditch the seeds, and only use one side. Swap for some cayenne or shaky red pepper flakes if you want milder heat.
02 - Craving something extra creamy? Stir in a scoop of cream cheese or pack in some shredded cheddar—or toss in whatever cheese you’re feeling.
03 - You can use shrimp, salmon, crab, chunks of pork or beef, or even just load up on veggies instead of chicken.
04 - Got leftover rotisserie chicken? That works great in this dish too.

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