1. Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add the chicken strips and season with jerk seasoning. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
3. In the same skillet, add sliced bell peppers and sauté for 3-4 minutes until they start to soften.
4. Pour in the heavy cream and chicken broth, stirring to combine. Bring to a simmer and let it cook for about 5 minutes until the sauce thickens slightly.
5. Reduce the heat to low and stir in the Parmesan cheese until melted and well mixed into the creamy sauce.
6. Add the cooked pasta and chicken back into the skillet, tossing everything to coat evenly in the sauce. Season with salt, pepper, and red pepper flakes if using.
7. Garnish with fresh cilantro before serving.

One tip from my kitchen to yours—keep tasting as you go. Adjust the seasoning to your liking, especially if you have little taste testers at home. My kids love to help with the stirring, making it a family affair.