3 boneless skinless chicken breasts (about 1½ lb.)
2 tbsp. jerk seasoning, divided
Kosher salt
2 tbsp. extra-virgin olive oil, divided
1 green bell pepper, sliced
1 red bell pepper, sliced
1 orange bell pepper, sliced
⅓ c. sliced green onions, plus more for garnish
3 cloves garlic, minced
½ c. low-sodium chicken broth
¾ c. heavy cream
½ c. freshly grated Parmesan, plus more for garnish
Cook pasta according to package instructions to al dente. Drain and set aside. Season chicken breasts all over with 1 tablespoon jerk seasoning and salt. In a large skillet over medium heat, heat 1 tablespoon oil. Cook chicken until golden and no longer pink, 8 minutes per side. Remove from pan and set aside to rest. Add remaining oil and cook peppers until mostly tender, 3 to 4 minutes. Add green onions and garlic and cook until fragrant, 1 minute. Season with remaining jerk seasoning. Add chicken stock and heavy cream and let simmer until thickened, 5 minutes. Slice chicken. Add Parmesan and stir until melted, then add pasta and chicken and toss until completely combined. Garnish with green onions and more Parmesan and serve.