Cook pasta according to package instructions in salt water until al dente, about 8-10 minutes. Reserve pasta water, drain, and set aside.

In a large skillet, heat olive oil and butter over medium heat. Sauté chopped onion for 3-4 minutes until translucent.

Add chicken pieces to skillet, sprinkle with jerk seasoning, salt, and pepper. Cook for 6-8 minutes until cooked through.

Stir in bell peppers and minced garlic, cooking 3-4 minutes until bell peppers are tender-crisp.

Reduce heat, pour in cooking cream and remaining jerk seasoning. Simmer for 2-5 minutes until sauce thickens.

Add drained pasta to skillet, tossing to coat with sauce. Adjust thickness with reserved pasta water as needed.