Jerk Chicken Alfredo

To make the marinade: Combine green onions, garlic, vegetable oil, brown sugar, soy sauce, lime zest, pepper flakes, salt, basil, lime juice, allspice berries, peppercorns, mustard, thyme, ginger, coriander, rosemary, and nutmeg in the bowl of a food processor; blend until a paste forms, scraping down the sides as necessary. Transfer marinade to a large resealable plastic bag. Add chicken and mix well. Seal the bag; let stand at room temperature for 30 minutes, turning chicken in the bag periodically.

Bring a large pot of lightly salted water to a boil. Cook penne in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.

Make sauce: Melt butter in a large saucepan over low heat. Add milk and bring to a simmer. Cook for 5 minutes. Stir in Parmesan cheese and garlic, whisking constantly until cheese is completely melted and sauce is thoroughly combined. Set aside.

Remove chicken from marinade; discard excess marinade. Cook chicken in a large nonstick skillet over medium-high heat until no longer pink in the center and the juices run clear, 7 to 8 minutes.

Transfer chicken to the saucepan with Alfredo sauce. Bring to a simmer and cook for 3 to 5 minutes, stirring constantly to keep sauce smooth and to incorporate jerk seasoning into Alfredo sauce. Serve over pasta.