Prepare the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving a small amount of pasta water in case you need to loosen the sauce later.

Season and Cook the Chicken: Pat the chicken pieces dry and season generously with salt, black pepper, and a light sprinkle of Jamaican curry powder. Heat oil in a large skillet over medium heat. Add the chicken in a single layer and cook for about 6–8 minutes, turning occasionally, until golden brown and fully cooked through. Remove from the skillet and set aside.

Sauté the Aromatics and Vegetables: In the same skillet, add a little more oil if needed. Sauté the chopped onion for 2–3 minutes until softened. Stir in the garlic and grated ginger, cooking just until fragrant. Add the sliced bell peppers and finely minced scotch bonnet (if using). Cook until the peppers begin to soften but still retain some texture.

Build the Curry Sauce: Sprinkle in the Jamaican curry powder, paprika, and thyme. Stir well so the spices coat the vegetables and release their aroma. Pour in the coconut milk and stir until smooth. Bring the mixture to a gentle simmer and let it cook for 5–7 minutes, allowing the sauce to thicken and deepen in flavor.

Combine and Finish: Return the cooked chicken to the skillet, followed by the drained pasta. Toss everything together until well coated in the creamy curry sauce. If needed, add a splash of reserved pasta water to reach your desired consistency. Adjust seasoning with salt and pepper.

Serve: Serve hot, garnished with freshly chopped cilantro or parsley. This vibrant, creamy curry pasta delivers a deliciously spicy Caribbean twist in every comforting bite.