Bring a large pot of heavily salted water to a rolling boil. Add your penne pasta and cook according to the package instructions until perfectly al dente. Reserve ½ cup of pasta water, then drain.

Pat the chicken breasts dry. Rub with 2 tbsp of jerk paste. Heat olive oil in a skillet over medium-high heat. Sear the chicken for 5-6 minutes per side until a dark, heavily spiced outer crust forms and the interior is juicy and white. Set aside to rest.

In the same skillet, add the sliced red, green, and yellow bell peppers. Sauté for 4-5 minutes until slightly charred and blistered. Remove and set aside.

Melt butter in the skillet over medium-low heat. Add minced garlic and tomato paste, stirring for 1 minute. Whisk in heavy cream and the remaining 1 tbsp of jerk paste. Simmer for 3-4 minutes until thick and orange-tinted. Stir in Parmesan cheese.

Add the cooked penne pasta and sautéed bell peppers into the creamy jerk sauce. Toss vigorously to coat. Slice the rested chicken diagonally into thick strips.

Transfer the pasta to a wide, shallow bowl. Top generously with the sliced blackened jerk chicken. Garnish with chopped scallions and dried parsley flakes. Serve hot.