Place the sliced chicken strips in a bowl and add the jerk seasoning, salt, and a drizzle of olive oil. Use your hands to coat every piece evenly, working the seasoning into all surfaces. Let it sit at room temperature for 10 minutes while you prep other ingredients.

Fill a large pot with about 4 quarts of water, add enough salt to make it taste like the sea, and bring it to a rolling boil over high heat.

Heat the large skillet over medium high heat until a drop of water sizzles and evaporates immediately. Add one tablespoon of olive oil and swirl to coat, then add the chicken in a single layer without crowding. Cook 3 to 4 minutes per side until cooked through and golden brown, then transfer to a plate.

Drop the penne into the boiling water and stir immediately to prevent sticking. Cook for one minute less than package directions for al dente texture. Reserve one cup of pasta water before draining.

Return the skillet to medium heat. Add a splash of oil if the pan looks dry, then add all the sliced bell peppers. Spread them in an even layer and let them cook without stirring for 2 minutes until they have some blackened edges but still hold their shape.

Push the peppers to the edges of the pan and add the minced garlic to the center. Cook for 30 to 45 seconds, stirring constantly until fragrant and just barely golden.

Pour the chicken broth into the hot skillet and use a wooden spoon to scrape up all the browned bits stuck to the bottom. Let the liquid simmer and reduce by about half, approximately 2 minutes.

Reduce the heat to medium low and pour in the heavy cream. Add the smoked paprika, black pepper, and thyme sprigs. Stir to combine and let the sauce simmer gently for 4 to 5 minutes until it coats the back of a spoon.

Remove the pan from heat and add the grated parmesan cheese in three additions, stirring constantly after each addition until fully melted and the sauce is smooth and creamy.

Return the chicken and any accumulated juices to the skillet. Add the drained pasta and toss everything together using tongs, lifting and folding to coat every piece evenly. If the mixture looks too thick, add reserved pasta water one tablespoon at a time.

Taste the pasta and adjust salt and heat with additional jerk seasoning if needed. The sauce should cling to the pasta without pooling at the bottom.

Remove the thyme sprigs and transfer the pasta to a serving dish. Top with sliced green onions and an extra sprinkle of parmesan if desired. Serve immediately.