In a bowl, combine the diced chicken with the jerk seasoning. Mix well to ensure the chicken is evenly coated. Let it marinate for at least 30 minutes for the best flavor.

In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium-high heat. Add the marinated chicken and cook for about 5-7 minutes, or until the chicken is cooked through and slightly browned. Remove the chicken from the skillet and set aside.

In the same skillet, add the chopped onion and sliced bell pepper. Sauté for 3-4 minutes until they are softened. Add the minced garlic and cook for an additional 1 minute.

Pour in the chicken broth and heavy cream. Stir well to combine. Bring the mixture to a simmer and cook for about 5 minutes, allowing the sauce to thicken slightly.

Return the cooked chicken to the skillet. Add the cooked pasta and toss everything together until the pasta is well coated with the sauce. Season with salt and pepper to taste.

Divide the jerk chicken pasta among serving plates. Garnish with chopped parsley and grated Parmesan cheese, if desired.