1. Prepare the Chicken:

1. In a bowl, coat the chicken strips with jerk seasoning and lime juice. Let it marinate for at least 30 minutes, or longer for deeper flavor.
2. Heat olive oil in a skillet over medium-high heat. Add the chicken and cook for 4-5 minutes on each side until golden and fully cooked (internal temp: 165°F). Remove and set aside.

2. Cook the Pasta:

1. Bring a pot of salted water to a boil and cook your pasta al dente according to the package instructions. Reserve 1 cup of pasta water, then drain and set the pasta aside.

3. Sauté the Vegetables:

1. In the same skillet, heat olive oil over medium heat.
2. Add the minced garlic and chopped onions, cooking until fragrant and soft (about 2-3 minutes).
3. Toss in the sliced bell peppers and scallions. Cook for another 3-4 minutes, stirring occasionally, until they’re slightly tender but still vibrant.

4. Make the Creamy Sauce:

1. Lower the heat and pour in the coconut milk (or heavy cream).
2. Stir in parmesan cheese, jerk seasoning, smoked paprika, and a pinch of salt and pepper.
3. Simmer for 5-7 minutes, stirring occasionally, until the sauce thickens slightly. If needed, add a splash of reserved pasta water for a smoother consistency.

5. Combine Everything:

1. Add the cooked pasta to the skillet with the sauce. Toss gently to coat the pasta evenly.
2. Slice the cooked jerk chicken and place it on top of the pasta.
3. Mix lightly to combine, ensuring the chicken and vegetables are evenly distributed.

6. Serve and Garnish:

1. Transfer the rasta pasta to a serving dish.
2. Garnish with fresh parsley or cilantro, extra grated cheese, and a squeeze of lime if desired.
3. Serve warm and enjoy!