Begin by bringing a large pot of salted water to a rolling boil. Add the penne pasta and cook according to the package instructions until al dente, typically about 10-12 minutes. Once cooked, drain the pasta and set it aside, allowing the steam to escape so it doesn’t become mushy.

While the pasta cooks, generously season the boneless skinless chicken breast with 1 tablespoon of jerk seasoning. Make sure the chicken is evenly coated to absorb the delicious spices.

In a deep skillet, heat 1 tablespoon of oil over medium-high heat. Add the seasoned chicken breast to the pan and sear it for about 2 minutes on each side until browned. Reduce the heat to medium and continue cooking for an additional 6-8 minutes until fully cooked. Remove it from the skillet and cover it to keep warm.

In the same skillet, add another tablespoon of oil followed by the sliced bell peppers. Sauté them over medium heat for about 4-5 minutes, or until they become tender.

Add 2 tablespoons of unsalted butter and the minced garlic to the skillet with the bell peppers. Sauté for 1-2 minutes until fragrant. Then, pour in the chicken broth and heavy whipping cream, stirring well.

Sprinkle the remaining jerk seasoning and add the grated parmesan cheese to the sauce mixture. Allow it to simmer for about 3-5 minutes until it thickens slightly.

Once the sauce has thickened, add the cooked penne pasta and sliced chicken back into the skillet. Toss everything together gently for about 2 minutes.

Spoon the Rasta Pasta onto serving plates, and top with additional grated parmesan if desired.