Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Reserve 1 cup of pasta water, then drain.

In a bowl, toss the chicken pieces with 1 tablespoon of jerk seasoning until well coated. Set aside for 10 minutes while you prep the vegetables.

Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the chicken in a single layer and cook undisturbed for 3–4 minutes until golden. Flip and cook another 2–3 minutes until just cooked through and the internal temperature reaches 165°F (74°C). Transfer to a plate.

In the same skillet, add onion and bell peppers. Sauté for 5 minutes until softened and starting to char at the edges. Stir in garlic and remaining 1 tablespoon of jerk seasoning; cook 1 minute until fragrant.

Pour in the coconut milk and chicken broth. Bring to a gentle simmer, scraping up any browned bits from the pan. Let bubble for 3 minutes to thicken slightly. Stir in Parmesan cheese, thyme, and season with salt and pepper.

Return the chicken (and any juices) to the skillet along with the drained pasta. Toss well to coat, adding reserved pasta water little by little until the sauce is glossy and clings to every piece. Let everything heat through for 2 minutes.

Spoon into bowls, scatter generously with scallions, and top with extra Parmesan and sliced scotch bonnet if you dare. Serve immediately.