Step 1: Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Reserve 1/2 cup of pasta water and drain the rest.
Step 2: Toss the sliced chicken strips with 2 tablespoons of jerk seasoning until evenly coated.
Step 3: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes until browned and cooked through. Remove from the pan and set aside.
Step 4: In the same skillet, add the sliced bell peppers and green onions. Sauté for 3-4 minutes until slightly softened but still vibrant.
Step 5: Stir in the minced garlic and cook for another 30 seconds until fragrant.
Step 6: Lower the heat to medium and pour in the heavy cream and the remaining 1 tablespoon of jerk seasoning. Bring to a gentle simmer.
Step 7: Gradually stir in the grated parmesan cheese until the sauce is smooth and thickened.
Step 8: Add the cooked pasta and chicken back into the skillet. Toss well to coat everything in the creamy sauce.
Step 9: If the sauce is too thick, add the reserved pasta water one tablespoon at a time until the desired consistency is reached.
Step 10: Season with salt and pepper to taste. Garnish with extra green onions and serve immediately.