1. Start by marinating the chicken breasts with jerk seasoning and a tablespoon of olive oil. Let them sit for about 20 minutes to soak up all that flavor.
2. In a large pot, cook the pasta according to package instructions. Drain and set aside.
3. Heat the remaining olive oil in a skillet over medium-high heat. Add the marinated chicken and cook for about 6-7 minutes on each side, until fully cooked. Remove from the skillet and let it rest.
4. In the same skillet, add garlic and sliced bell peppers. Sauté until the peppers are tender, around 5 minutes.
5. Pour in the heavy cream, stirring occasionally until it begins to simmer. Add the Parmesan cheese and continue stirring until the sauce thickens.
6. Slice the cooked chicken and add it to the skillet along with the cooked pasta. Toss everything together until well combined.
7. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley if desired.

Cooking tip: If you find the sauce too thick, reserve some pasta water and add it gradually until you reach your desired consistency.