1. Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the sliced chicken breast, seasoning with the jerk seasoning, salt, and pepper. Cook until the chicken is browned and cooked through, about 7 minutes. Remove the chicken and set aside.
3. In the same skillet, add the sliced bell pepper and minced garlic. Sauté until the peppers are soft, about 4-5 minutes.
4. Reduce the heat to medium and pour in the heavy cream and coconut milk. Stir and let simmer for 2 minutes.
5. Add the cooked chicken back into the skillet along with the drained pasta. Stir to coat everything in the sauce.
6. Sprinkle in the Parmesan cheese and stir until melted and the sauce thickens, about 2 minutes. If the sauce is too thick, you can add a splash of pasta water to reach your desired consistency.
7. Serve the pasta warm, garnished with chopped fresh parsley if desired.

Remember, the kitchen is your playground. Feel free to adjust the spice level to suit your palate. When I cook, I often think of that first pot of chili, teaching me that every dish can be a new adventure in flavor.