1. Cook the Pasta

• Bring four cups of water to a boil in a large pot. Add one tablespoon of salt and one tablespoon of olive oil to the water.
• Once the water is boiling, add the penne pasta and cook according to the package instructions until al dente. This typically takes about 8 to 10 minutes.
• Drain the pasta and set it aside, using the same pot for making the sauce to reduce cleanup.

2. Sauté the Vegetables and Chicken

• In a medium pan, heat a small amount of olive oil over medium heat.
• Add the minced garlic and diced bell peppers. Sauté for about three to four minutes until the peppers soften slightly while still maintaining some crunch. Remove from heat and set aside.
• In the same pan, add the cooked and diced chicken breast (or beef strips). Sauté for another two minutes just to warm it through and enhance the flavor. Set aside.

3. Prepare the Creamy Jerk Sauce

• In the large pot used for cooking the pasta, melt two tablespoons of butter over low heat.
• Stir in one tablespoon of all-purpose flour and whisk continuously for about one minute until it forms a smooth paste.
• Gradually pour in the heavy cream while whisking to prevent lumps from forming. Increase the heat to medium and allow the sauce to simmer for about five minutes until it thickens slightly.
• Add the sautéed garlic, bell peppers, and chicken into the sauce. Stir to combine.
• Mix in the four-cheese blend and mozzarella, stirring until fully melted and the sauce is smooth.
• Add the wet jerk seasoning, jerk dry seasoning, seasoning salt, and additional salt and pepper to taste. Adjust the seasoning based on personal preference.

4. Combine and Serve

• Add the cooked pasta to the sauce and gently toss to ensure every piece is evenly coated.
• Let it cook for another two minutes to allow the flavors to meld together.
• Remove from heat and serve warm.