Season & Sear the Chicken Rub your chicken with Hunter’s Jerk Seasoning, salt and pepper and a bit of oil. Heat your griddle pan until hot, then sear the chicken 5–6 minutes per side, until it’s golden, charred, and fully cooked. Let it rest before slicing. Tip: Don’t skip the resting — it keeps your chicken juicy and flavorful.

Boil the Pasta

Cook your pasta until al dente. Drain and set aside, but don’t forget to save 1 cup of pasta water — it’s perfect for loosening the sauce later if needed.

Sauté the Veggies In a large pan, sauté bell peppers, onions, garlic, scallion, and thyme in a splash of oil. If you love heat, throw in some scotch bonnet or your favorite hot sauce.

Build the Sauce Pour in the coconut milk and chicken broth. Let it simmer until slightly thickened (about 7–8 minutes). Add butter for a richer texture or parmesan if you’re going fusion. Want it creamier? Stir in a spoonful of cream cheese or a splash of heavy cream — totally optional, but delicious.

Bring It All Together Toss your pasta in the sauce until fully coated. Add in sliced jerk chicken or plate it on top. If the sauce tightens up too much, splash in that reserved pasta water.

Garnish & Serve Top with fresh scallions, parsley, or a little grated cheese. Serve it hot and saucy — the way it was meant to be.