Combine the organic chicken breast with jerk dry rub seasoning, massaging the spices into the meat. Place the marinated chicken in the refrigerator for at least 3 hours—overnight is even better.

Bring a pot of salted water to a rolling boil and add the short-cut pasta. Cook according to the package instructions, typically about 6–8 minutes, until the pasta is al dente. Drain and set aside.

Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat. Add the marinated chicken breasts, searing for about 3–4 minutes on each side, until golden brown and cooked through. Remove chicken and let it rest.

In the same skillet, add the minced garlic and chopped bell peppers, stirring for 1–2 minutes until fragrant and slightly softened. Add minced scotch bonnet pepper for added heat if desired.

Sprinkle in the smoked paprika and jerk seasoning, followed by the flour. Stir for about a minute to toast the flour, then gradually whisk in the heavy cream and chicken stock. Allow the sauce to simmer for 15–18 minutes, stirring continuously until it thickens.

Once the sauce has thickened, stir in the seared chicken and fresh thyme sprigs. Gently fold in the cooked pasta, cooking together for just a minute to meld the flavors.

Discard the thyme sprigs and serve hot, garnished with chopped scallions or extra Parmesan cheese.