Begin by seasoning each chicken breast generously with jerk seasoning on both sides. Ensure that the seasoning is evenly distributed over the meat. Cover the seasoned chicken and let it marinate in the refrigerator for at least one hour, allowing the flavors to meld and infuse into the chicken.

Preheat your oven to 400°F (200°C) while the chicken is marinating. This will ensure that the oven is hot and ready for roasting when the chicken is prepared.

In a large skillet, heat a tablespoon of olive oil over medium-high heat. Once the oil is hot, carefully add the seasoned chicken breasts to the skillet.

Sear the chicken for 2-3 minutes on each side until they develop a golden-brown crust. This initial searing will help lock in the juices and create a flavorful outer layer.

After searing, transfer the skillet with the chicken to the preheated oven. Roast the chicken for about 25-30 minutes, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through. Using a meat thermometer is the most accurate way to check for doneness.

While the chicken is roasting, cook the penne pasta in a pot of salted boiling water according to the package instructions until al dente. Once cooked, drain the pasta and set it aside. It's essential to time this step so that the pasta is ready when the chicken is done.

In a separate skillet, heat another tablespoon of olive oil over medium heat. Add sliced bell peppers, diced onions, and sliced mushrooms to the skillet. Saute the vegetables until they are tender and slightly caramelized, which usually takes about 4-5 minutes.

To the skillet with the sauteed vegetables, add minced garlic, chopped jalapenos, and sliced green onions. Cook for an additional 1-2 minutes until the garlic becomes fragrant and the ingredients are well combined.

Pour in low-sodium chicken broth and bring it to a gentle simmer. Then, stir in heavy cream (or half and half) and freshly grated Parmesan cheese. Allow the sauce to simmer and thicken slightly, creating a creamy and flavorful base for the pasta.

Once the chicken is fully cooked, remove it from the oven and let it rest for a few minutes. Then, slice the chicken into strips. Add the cooked pasta to the skillet with the creamy sauce and vegetables. Stir well to coat the pasta evenly in the sauce.

To serve, plate the creamy pasta and vegetable mixture, then arrange the sliced jerk chicken on top. Garnish with chopped parsley or additional sliced green onions for a pop of color and freshness.

Serve immediately and enjoy your delicious homemade Bahama Breeze Jerk Chicken Pasta!