Season and sear the chicken

• Season the chicken breasts on both sides with the jerk spice, salt and pepper.
• Sear the chicken in a large stainless steel pan for 2 minutes per side, then transfer to a large pot.

Poach the chicken in the stock

• Fill the pot with the chicken stock and place over medium heat.
• Once the liquid begins to boil, turn off the heat and let the chicken cool in the stock.

Sweat the vegetables

• Put a large thick-bottomed pot over medium heat and add the butter.
• Sweat the carrot, onion and celery in the butter for 3 to 4 minutes.
• Add the garlic and continue to sweat for another 2 to 3 minutes.

Add aromatics and stock

• Add the thyme, bay leaves and scotch bonnet pepper.
• Remove the chicken breasts from the stock and set aside.
• Pour the stock into the vegetables and bring to a simmer.

Cook the noodles

• Cook the pasta noodles in a separate pot of salted water until tender.
• Drain and set aside.

Shred the chicken

• Once the chicken has cooled slightly but is still warm, shred it by hand into a large bowl.

Combine and finish

• Add the shredded chicken and pasta to the pot and stir to incorporate.
• Taste for seasoning and adjust accordingly.
• Finish with the chopped parsley and grated parmesan.