Cook the dried pasta in boiling water following the package directions, then drain it while it is still al dente and reserve some of the cooking water. The pasta should have a firm center because it will soften further once it meets the warm sauce.

If using raw chicken breasts, cut them into cubes, coat them with 1.5 tbsp jerk seasoning, and cook them in 1 tbsp vegetable oil until browned and cooked through; transfer them to a plate. Look for a deep golden surface on the chicken and flavorful browned bits in the bottom of the pot.

Add the remaining 1 tbsp vegetable oil, then cook the sliced bell peppers and green onions until the peppers are tender-crisp. The peppers should look glossy and flexible while still holding their bright color and shape.

Stir in the minced garlic, then add the remaining 1.5 tbsp jerk seasoning to the warm oil and vegetables. After a brief stir, the pot should smell warmly toasted with allspice and thyme aromas rather than raw spice.

Pour in the vegetable stock and heavy cream, then return the cooked chicken and let the mixture simmer gently until it thickens slightly. Small, steady bubbles should form around the edges, and the sauce should lightly coat the back of a wooden spoon.

Take the pot off direct heat, stir in the grated parmesan, then fold in the pasta and add a little reserved cooking water if the sauce feels too thick. The finished pasta should look glossy and evenly coated, with no dry noodles or puddles of separated oil.

Finish with chopped green onions and serve while the sauce is warm and creamy. The peppers should still have a little bite against the tender pasta and richly seasoned chicken.