Place chicken chunks in a bowl and coat evenly with jerk seasoning.

Transfer to a sealed container or bag and marinate for at least 3 hours, preferably overnight.

Bring the chicken to room temperature for 15–20 minutes before cooking.

Cook pasta according to package directions until al dente. Drain and set aside.

Heat olive oil in a large skillet over medium-high heat.

Add the marinated chicken and sear for 3–4 minutes per side until golden and cooked through.

Remove chicken and set aside.

In the same skillet, sauté bell peppers, Scotch bonnet pepper, and garlic for 1–2 minutes.

Stir in smoked paprika, jerk seasoning, flour, and sea salt.

Slowly whisk in heavy cream and chicken stock until smooth.

Return the chicken to the skillet and add thyme sprigs.

Reduce heat to low and simmer for 15–18 minutes until the sauce thickens.

Stir in Parmesan cheese until melted and creamy.

Add the cooked pasta and toss until fully coated in the sauce.

Remove thyme sprigs and serve immediately.

Garnish with chopped scallions and additional Parmesan if desired.