Combine the chicken, 1 tablespoon of olive oil, 1 tablespoon of jerk seasoning, ginger powder, cayenne powder and salt in a large bowl. Toss to coat, then cover and let it marinate for 30 minutes (or up to 8 hours) in the fridge.
While the chicken marinates, bring 6 cups of water to a boil over high heat then cook the pasta for 9 minutes to el dente.
Reserve 1 cup of the pasta water, drain the pasta and set it aside for later. Heat the remaining tablespoon of olive oil in a large skillet over medium heat then add the chicken and cook for 8-10 minutes, or until the chicken is cooked through and registers 165F / 74C on a meat thermometer.
Remove the chicken and set it aside on a plate. Add butter, red, yellow, and green bell peppers, onion, and garlic to the skillet. Cook for 6-8 minutes or until the peppers start to soften a bit.
Pour in the remaining Jerk seasoning, reserved pasta water, heavy cream, and parmesan cheese. Cook until it starts to thicken, about 5 minutes.
Add the cooked chicken back in, then the cooked pasta. Stir to combine.
Garnish with freshly sliced green onions or parsley, serve, and enjoy.