Creamy Jerk Chicken Rasta Pasta

Ingredients

• 4 chicken breasts, filleted
• 1 box penne pasta
• ½ stick garlic herb butter
• 1 cup heavy cream
• 1 cup half-and-half
• 2 packets jerk seasoning (Walkerwood or dry jerk seasoning from Walmart)
• Shredded mozzarella cheese
• Freshly grated Parmesan cheese
• Red, green, yellow, and orange bell peppers, sliced
• Garlic paste
• Kosher salt
• Black pepper
• Old Bay seasoning
• Garlic powder
• Paprika
• Onion powder
• Canola oil

Method

1. Season the filleted chicken breasts with kosher salt, black pepper, garlic powder, paprika, onion powder, and jerk seasoning.
2. Heat canola oil in a large skillet and cook the seasoned chicken until browned and cooked through; set aside and slice.
3. In the same pan, sauté the sliced bell peppers with garlic paste until slightly softened.
4. Cook the penne pasta according to package directions; drain and set aside.
5. In a saucepan, melt the garlic herb butter, then whisk in the heavy cream and half-and-half.
6. Stir in the remaining jerk seasoning and Old Bay seasoning, then add mozzarella and Parmesan cheese, stirring until melted and smooth.
7. Add the cooked peppers to the sauce and simmer briefly to combine flavors.
8. Toss the cooked pasta with the creamy sauce until well coated.
9. Top with the sliced jerk chicken and extra Parmesan before serving.