Step 1

Place the chicken cubes in a large bowl and toss them in two tablespoons jerk seasoning.

Step 2

Bring a large pot of water to a boil, salt it generously, and cook the pasta al dente according to the instructions on the package. Reserve 1-2 cups of pasta water before draining.

Step 3

Meanwhile, heat 1 tablespoon olive oil in a deep pan or shallow cast-iron casserole and then melt the butter in it.

Step 4

Add the chicken cubes to the pan and cook for 5-6 minutes until cooked through. Remove the chicken from the pan and set it aside.

Step 5

Add the remaining olive oil to the pan and saute the peppers for 2-3 minutes or until they soften to your likening.

Step 6

Next, add the garlic and cook for another minute until fragrant.

Step 7

Stir in the chicken stock and double cream and cook until it starts to thicken.

Step 8

Add the chicken back to the pan and then the cooked pasta. Toss it well until coated in sauce, adding a dash of pasta water if it looks too thick.

Step 9

Stir in the parmesan and serve immediately, garnished with fresh parsley and freshly sliced spring onions if you like.