Season the chicken: In a bowl, combine chicken strips, jerk seasoning, salt, and black pepper. Toss to coat evenly and let sit for 10 minutes.

Cook the pasta: Bring a large pot of salted water to a rolling boil. Add penne and cook according to package directions until al dente, about 10 minutes. Reserve 1/2 cup pasta water, then drain.

Sear the chicken: Heat olive oil in a large skillet over medium-high heat until shimmering. Add seasoned chicken in a single layer and cook 3–4 minutes per side, or until golden brown and cooked through (165°F internal temperature).

Rest the chicken: Transfer cooked chicken to a cutting board. Let rest 2 minutes, then slice into bite-sized pieces; set aside.

Sauté the bell peppers: In the same skillet over medium heat, add red, yellow, and green bell peppers. Cook, stirring occasionally, for 4–5 minutes until slightly softened but still crisp.

Build flavor: Add minced garlic and scotch bonnet pepper to the skillet. Stir constantly for 30 seconds until fragrant, being careful not to burn the garlic.

Create the sauce: Pour in heavy cream and chicken broth, then stir in paprika and dried thyme. Bring to a gentle simmer over medium-low heat and cook 3–4 minutes until the sauce begins to thicken.

Combine: Add drained pasta and sliced chicken to the skillet. Toss to coat, then sprinkle in parmesan cheese. Stir over low heat until cheese melts and sauce is creamy, 1–2 minutes. If sauce is too thick, loosen with reserved pasta water as needed.

Finish and serve: Taste and adjust with salt, pepper, or additional jerk seasoning. Garnish with fresh parsley and serve immediately while hot and glossy.