Bring a large pot of salted water to a boil. Add 8 oz of pasta and cook according to package instructions until al dente. Drain and set aside, reserving about 1/4 cup of the pasta water.
Toss bite-sized chicken pieces with 2 tablespoons of jerk seasoning until evenly coated. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook chicken for 5-7 minutes, stirring occasionally, until cooked through and slightly browned. Remove chicken and set aside.
In the same skillet, add diced onion and minced garlic. Sauté for 2-3 minutes until softened and fragrant. Add sliced bell pepper and cook for 3-4 minutes until tender-crisp.
Reduce heat to medium-low. Pour in 1 cup heavy cream and 1/2 cup chicken broth, stirring to combine. Let sauce simmer gently for 3-4 minutes until it starts to thicken.
Stir in 1 cup shredded cheese until melted and smooth. Season with salt and pepper to taste. If sauce is too thick, add a splash of reserved pasta water to loosen.
Return cooked chicken to skillet and stir to coat with creamy sauce. Add drained pasta and toss everything together until well combined and heated through.
Transfer to serving plates, sprinkle with freshly chopped cilantro or parsley, and serve hot.
