Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the penne and cook according to package instructions until al dente. Just before draining, reserve about 250ml (a mugful) of the starchy pasta water. Drain the pasta in a colander and set aside.

Season and Cook the Chicken: While the pasta cooks, pat the diced chicken dry with a paper towel. Season it with a pinch of salt, pepper, and the dried thyme. Heat the olive oil in a large, deep frying pan over a medium-high heat. Add the chicken and cook for 5-7 minutes, turning occasionally, until it's golden brown on all sides and cooked through. Remove the chicken from the pan and set it aside on a plate.

Sauté the Vegetables: In the same pan, reduce the heat to medium. Add the sliced onion and peppers. Cook for 6-8 minutes, stirring occasionally, until they have softened and the onion is translucent. Add the minced garlic and cook for another minute until fragrant.

Build the Sauce Base: Add the jerk seasoning paste to the pan with the vegetables. Stir continuously for about 1 minute. This step is crucial as it toasts the spices and deepens the flavour of the entire dish.

Make it Creamy: Pour the double cream and milk into the pan. Stir everything together and bring the mixture to a gentle simmer. Let it bubble away gently for 2-3 minutes, allowing the sauce to thicken slightly.

Combine and Finish: Reduce the heat to low. Stir in the grated Parmesan cheese until it has melted completely and the sauce is smooth. What works best for me is adding the cheese a little at a time to prevent clumping. Return the cooked chicken to the pan, along with any juices from the plate.

Toss Everything Together: Add the drained pasta to the pan with the sauce. Use tongs to toss everything together until the pasta is thoroughly coated. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.

Serve: Season with a final pinch of salt and black pepper to taste. Divide the Creamy Rasta Pasta among four bowls, garnish with fresh parsley or chopped spring onions, and serve immediately.