Rub chicken with the jerk seasoning and let marinate if time allows.

Cook pasta in salted boiling water until al dente, then drain and set aside.

Heat olive oil in a large skillet over medium-high heat; cook chicken until done, set aside and slice.

In the same skillet, sauté bell peppers and garlic until tender-crisp and fragrant.

Pour in chicken broth and bring to a simmer; add heavy cream and stir until combined and slightly thickened.

Stir in cooked pasta, sliced chicken, and Parmesan cheese; toss to coat. Season with salt, pepper and optional red pepper flakes.

Garnish with chopped cilantro or green onions and serve immediately.