Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. Drain and set aside.

While the pasta is cooking, start with the chicken. In a mixing bowl, toss the cubed chicken breasts with 11/2 tablespoon of jerk seasoning, and salt.

Make sure the chicken is evenly coated.

In the same skillet, add a little more oil if needed. Sauté the onions and minced garlic till fragrant. Add the diced bell peppers and continue to cook for about 3-4 minutes until they soften slightly. If you’re using the scotch bonnet pepper, add it here for extra heat.

Lower the heat to medium. Stir in the Italian seasoning and the remaining 11/2 tablespoon of jerk seasoning.

Pour in the heavy cream (or half and half) and 1/2 cup of water stir to combine. Allow the sauce to warm up for 1-2 minutes before you stir in the Parmesan cheese.

If the sauce seems too thick, gradually stir another ½ cup of water until you reach your preferred consistency.

Add the cooked chicken back into the pot, followed by the drained pasta. Toss everything together until well coated. Stir and Let it cook for an additional 1 to 2 minutes to blend the flavors.

Taste and adjust seasoning if needed.

Garnish with chopped green onions or parsley and serve.