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You need to prepare boneless, skinless chicken breast.
You need to prepare dry pasta (3 cups or so).
You need to prepare green bell pepper, sliced.
You need to prepare red bell pepper, sliced.
Prepare yellow bell pepper, sliced.
Use medium onion, thinly sliced.
You need garlic, minced.
Prepare chicken stock.
Use half and half cream.
You need to prepare dried thyme.
Provide cajun seasoning.
You need to prepare tbsp+1 tbsp jerk seasoning (I like walkerswood or grace brand).
You need shredded parmesan cheese.
Prepare Salt.
You need to prepare olive oil.

Using 2 tbsp of jerk seasoning, marinade chicken for 2 hours or over night (preferred).
Grill your chicken on BBQ or indoor grill until juices run clear. Set aside of a bit before slicing..
In a large pot, cook pasta to just shy of el dente, drain and set aside in colander while making the rest..
In the same pot, add the olive oil and saute onion and garlic 2 min. Then add your jerk, thyme and cajun seasoning. Cook 1 more min.
Add the chicken stock and cream. Cook on medium-high for 5 min or so then add your peppers. Add your parm cheese and continue cooking on medium until it looks like your sauce is beginning to thicken. Season with salt if needed.
Add your pasta to the sauce and toss to combine and let everything hangout together for 10 min on low, stirring occasionally..
Serve hot with your grilled chicken on top (or you can toss the chicken in when you add the pasta to the pot).

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