Creamy Jerk Pasta

Elevate your pasta night with this Caribbean-inspired dish! Tender jerk-marinated chicken, a rich creamy sauce, and sweet red peppers make this linguine an irresistible fusion of flavors.

• Marinate the Chicken:
  Coat chicken thighs with 1/2 cup of Tingling Jerk Marinade. Let them marinate for at least 10 minutes (or longer for a deeper flavor).
  
  
• Cook the Chicken:
  Stovetop: Heat olive oil in a skillet over medium heat. Cook chicken thighs for 6-7 minutes on each side until fully cooked and golden brown. Once cooked, let the chicken rest for a few minutes, then slice into strips.
  
  
• Cook the Pasta:
  While the chicken cooks, bring a pot of salted water to a boil. Cook fettuccine according to package instructions until al dente (about 8-10 minutes). Reserve 1/4 cup of pasta water, drain, and set aside.
  
  
• Prepare the Creamy Sauce:
  In the same skillet, sauté shallot and garlic for 2-3 mins. Reduce heat, add heavy cream, and stir. Mix in Parmesan until melted and sauce thickens. Add red pepper and cook for 2 more mins. Season with salt, pepper, and stir in parsley.
  
  
• Combine Everything:
  Add the cooked fettuccine and sliced chicken to the skillet, tossing until the pasta is fully coated in the sauce. If needed, add reserved pasta water to reach desired consistency.
  
  
• Serve:
  Plate the creamy jerk chicken fettuccine. Garnish with extra Parmesan cheese and chopped parsley.