Boil a large pot of salted water. Cook the penne pasta until it’s al dente. Drain and set aside.

In a large skillet, heat olive oil. Add sliced chicken and season with salt, pepper, and 1 teaspoon of jerk seasoning. Cook until browned and fully cooked. Remove and set aside.

If necessary, add extra olive oil to the same skillet. For four to five minutes, or until they are just beginning to soften, sauté the bell peppers and garlic.

Add heavy cream, cream cheese, and Parmesan to the skillet. Stir well until melted and smooth. Add the remaining jerk seasoning and adjust salt and pepper to taste.

Return the chicken and cooked pasta to the skillet. Mix everything until the sauce is evenly distributed. Let it simmer for 2-3 minutes so the flavors combine.

Turn off the heat. If preferred, garnish with additional Parmesan and chopped parsley.