Begin by cutting the organic chicken breast into bite-sized chunks and placing them in a bowl. Generously coat the chicken with 1-2 tablespoons of jerk dry rub seasoning, ensuring every piece is well-covered. Cover the bowl with plastic wrap and refrigerate for at least 3 hours, or overnight for maximum flavor infusion.

While the chicken marinates, bring a large pot of salted water to a rolling boil. Add the 16 oz. package of short-cut pasta and cook according to the package instructions, aiming for al dente (usually around 6-8 minutes). Once cooked, drain the pasta and set it aside, allowing it to cool slightly.

In a large skillet, heat 1 tablespoon of extra virgin olive oil over medium-high heat until shimmering. Add the marinated chicken pieces in a single layer. Sear the chicken for about 3-4 minutes on each side, or until golden brown and cooked through, then remove it from the skillet and set aside to rest.

Using the same skillet, add the chopped bell peppers, minced garlic, and scotch bonnet pepper. Sauté the mixture for 1-2 minutes, stirring frequently, until the vegetables are tender and fragrant.

Sprinkle 2 tablespoons of organic all-purpose flour over the sautéed vegetables and stir until combined. Slowly whisk in 1 ½ cups of organic heavy cream, 2 cups of chicken stock, and 2 tablespoons of white cooking wine. Add smoked paprika and jerk seasoning, continuing to whisk until the sauce thickens, about 3-5 minutes.

Return the seared chicken to the skillet, along with the fresh thyme sprigs. Reduce the heat to low and let the mixture simmer for 15-18 minutes, or until the chicken is tender and fully coated in the creamy sauce.

Finally, stir in 1 cup of freshly-grated parmesan cheese until melted and creamy. Add the cooked pasta to the skillet and toss gently until every piece is well coated with the sauce.