1. Start by cooking the penne pasta according to the package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Season the chicken breasts with jerk seasoning, ensuring they are well coated.
3. Add the chicken to the skillet and cook for about 6-7 minutes on each side, or until fully cooked. Remove the chicken and let it rest before slicing into strips.
4. In the same skillet, add the sliced bell peppers and garlic, sautéing until the peppers are tender, about 5 minutes.
5. Pour in the heavy cream and chicken broth, stirring to combine. Let the mixture simmer for about 3 minutes, allowing the flavors to meld.
6. Add the cooked pasta to the skillet, tossing to coat the pasta evenly with the creamy sauce.
7. Stir in the grated Parmesan cheese, allowing it to melt into the sauce. Season with salt and pepper to taste.
8. Top with the sliced jerk chicken and garnish with fresh parsley before serving.

Cooking this dish always reminds me of how my abuela taught me to follow my senses — the sizzling sounds, the vibrant colors, and the tantalizing aromas. It’s a culinary experience that’s as enjoyable to create as it is to eat!