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Ingredients: 2 boneless chicken breasts 2 tbsp jerk seasoning (wet or dry) 2 tbsp olive oil 12 oz fettuccine or linguine pasta 2 tbsp butter 3 cloves garlic, minced 1½ cups heavy cream 1 cup grated Parmesan cheese Salt and pepper to taste Fresh parsley for garnish Instructions: Coat chicken with jerk seasoning and olive oil. Grill or pan-sear until fully cooked, then slice thinly. Boil pasta until al dente. Drain and set aside. In a large pan, melt butter and sauté garlic. Add cream and simmer for 2–3 minutes. Stir in Parmesan, salt, and pepper. Add pasta and toss to coat in sauce. Top with sliced jerk chicken and garnish with parsley. A fusion of fire and cream—spicy meets silky in every bite.