Cook the penne pasta in a large pot of salted boiling water according to the package instructions until al dente.

Drain and set aside.

Note: Always salt the water well; it’s your only chance to season the pasta itself!

Season the sliced chicken breast with salt, pepper, and 1 tablespoon of jerk seasoning.

Heat a skillet over medium heat, add a tablespoon of oil, and cook the chicken until golden and cooked through.

Warning: Don’t overcrowd the pan, or the chicken will steam rather than sear!

In the same pan, add a bit more oil if needed, then throw in the sliced onions and minced garlic.

Cook until the onions are translucent, then add the julienned bell peppers.

Sauté for about 5 minutes until they’re just tender.

Note: Keep your veggies vibrant and crunchy; don’t overcook them!

Return the chicken to the pan with the veggies.

Pour in the coconut milk and chicken broth, then sprinkle in the remaining jerk seasoning.

Let the mixture simmer for 5 minutes until it thickens slightly.

Stir in the cooked pasta and half of the grated Parmesan, mixing well to coat everything in the creamy sauce.

Adjust seasoning with salt and pepper as needed.

Tip: If the sauce is too thick, add a bit more broth to reach your desired consistency.