Fill a large pot with water and add a pinch of salt. Bring it to a boil. Add the penne pasta and cook until tender. Drain the pasta and set it aside.

Place the chicken breasts in a bowl. Sprinkle jerk seasoning evenly on both sides. Rub the seasoning gently so the chicken absorbs the spicy flavor.

Heat olive oil in a skillet over medium heat. Add the seasoned chicken. Cook for about 6–7 minutes per side until fully cooked and golden brown.

Remove the chicken from the pan and let it rest for a few minutes. Slice it into thin strips so it mixes well with the pasta.

In the same skillet, add minced garlic and sliced bell peppers. Cook for about 3–4 minutes. Stir often until the vegetables become soft and fragrant.

Pour heavy cream and chicken broth into the skillet. Stir gently while cooking on medium heat. The sauce should slowly become warm and smooth.

Add grated parmesan cheese, black pepper, paprika and salt to the sauce. Stir until the cheese melts and the sauce becomes creamy.

Add the cooked pasta and sliced chicken into the sauce. Mix everything gently until the pasta becomes fully coated with the creamy jerk sauce.

Sprinkle chopped green onions on top before serving. Serve the pasta warm for the best taste and texture.