Begin by cutting the organic chicken breast into bite-sized pieces and placing them in a bowl. Generously coat the chicken with the jerk dry rub seasoning, ensuring every piece is well-covered. Cover the bowl and refrigerate for at least 3 hours, preferably overnight.

In a large pot, bring salted water to a boil over high heat. Add your short-cut pasta, stirring occasionally. Cook according to package instructions for 6-8 minutes until al dente. Drain and set aside.

In a large skillet, heat two tablespoons of extra virgin olive oil over medium-high heat. Add the marinated chicken pieces in a single layer. Sear for 3-4 minutes on each side until golden brown and cooked through. Remove and set aside.

Using the same skillet, add minced garlic and chopped bell peppers to the leftover oil, stirring frequently. Sauté for 1-2 minutes until garlic is fragrant and peppers begin to soften.

Whisk in the smoked paprika and jerk seasoning, followed by all-purpose flour. Gradually pour in organic heavy cream and chicken stock, stirring until thick and creamy. Add a splash of white cooking wine and simmer for 3-5 minutes.

Return the seared chicken and fresh thyme to the skillet, stirring to combine. Reduce heat to low and simmer for 15-18 minutes.

Gently fold in the cooked pasta, stirring to coat with sauce. Add reserved pasta water if too thick. Serve immediately, garnished with freshly grated parmesan cheese if desired.