Dice the onion into 1/4-inch pieces, seed and mince the scotch bonnet peppers, mince the garlic, and dice all three bell peppers into similar-sized pieces. While prepping, bring a large pot of salted water to a boil and cook the penne according to package directions. Drain and set aside—I like to toss it with a light coating of olive oil to prevent sticking while you finish the sauce.

Heat 1.5 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. While the oil heats, combine 2.5 tablespoons of jerk seasoning, paprika, salt, and pepper in a small bowl, then toss the chicken cubes thoroughly to coat evenly. Sear the seasoned chicken for 6-7 minutes, stirring occasionally, until golden brown on the outside. Transfer to a plate and set aside.

In the same skillet, add 3 tablespoons of fresh olive oil and sauté the diced onion and bell peppers for about 5 minutes until they begin to soften and the onion becomes translucent. Add the minced garlic and remaining 3 tablespoons of jerk seasoning, stirring constantly for just 1 minute to bloom the spices and release their aromatic oils. Pour in the chicken stock and coconut milk, stirring to combine, then return the seared chicken to the pan and simmer for 5 minutes to allow the flavors to meld and the sauce to thicken slightly.

Remove the skillet from heat and stir in the parmesan cheese until fully incorporated and the sauce becomes creamy. Add the cooked penne from Step 1 to the sauce and toss gently until every piece of pasta is coated evenly. I find it helpful to toss the pasta in the sauce rather than simply dumping it in, which ensures the flavors distribute beautifully throughout.

Transfer the Jamaican jerk pasta salad to a serving bowl or platter and garnish generously with fresh chopped cilantro. Serve warm or at room temperature, tasting and adjusting seasoning as needed with additional salt and pepper.