Season the Chicken: Place sliced chicken into a bowl and coat it with jerk seasoning, garlic powder, paprika, olive oil, salt, and pepper. Mix gently so the spices cover each piece evenly. Let the chicken sit for about ten minutes so the seasoning absorbs into the meat.
Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until just tender. Drain the pasta and reserve about half a cup of pasta water, which can help loosen the sauce later if needed.
Cook the Jerk Chicken: Heat a large skillet over medium heat and add a little oil. Place the seasoned chicken pieces into the pan and cook until golden and fully cooked, about six to eight minutes. Once done, transfer the chicken to a plate and let it rest briefly.
Sauté the Vegetables: In the same skillet, add sliced onion and bell peppers. Cook them for about four to five minutes until slightly softened but still colorful. Stir in the minced garlic and cook for another minute until fragrant.
Build the Creamy Sauce: Pour chicken broth into the skillet and allow it to simmer gently for a minute. Then add heavy cream and a small amount of jerk seasoning. Stir slowly so the sauce becomes smooth and slightly thickened.
Add Cheese and Seasoning: Sprinkle parmesan cheese into the sauce while stirring continuously. The cheese melts and creates a rich, creamy texture. Taste the sauce and adjust with black pepper or a little more seasoning if desired.
Combine Pasta and Chicken: Add the cooked pasta and jerk chicken back into the skillet. Toss everything together until the sauce coats every piece of pasta and chicken evenly.
Finish and Serve: Allow the pasta to cook for another minute so the flavors blend together. Sprinkle fresh parsley and extra parmesan on top before serving for a fresh and colorful finish.
