In a large pot of boiling salted water, cook the pappardelle pasta according to package instructions until al dente. Drain and set aside, reserving some pasta water.

Sauté the Vegetables

In a large skillet, heat olive oil over medium heat. Add the sliced red onion and sauté until translucent, about 3-4 minutes. Add the forest mushrooms and continue to sauté until they are golden brown, about 5-7 minutes.

Combine Ingredients

Add the shredded jerk chicken to the skillet and stir to combine. Then add the cooked pappardelle, Calabrian chili paste, and ricotta cheese. Toss everything together, adding reserved pasta water a little at a time until the desired creaminess is achieved.

Season

Season with salt and black pepper to taste. Mix in the chopped cilantro just before serving.

Serve

Plate the pappardelle and garnish with additional cilantro if desired.