Start by bringing a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped green onions, red bell pepper, yellow bell pepper, and green bell pepper. Sauté for about 5-7 minutes until the vegetables are tender and vibrant.
Stir in the minced garlic and continue to sauté for another minute. Then, add the cooked shredded chicken and jerk seasoning to the skillet. Mix well to coat the chicken and vegetables with the spices.
Pour in the chicken stock and bring the mixture to a simmer. Allow it to cook for a few minutes, letting the flavors meld together. Then, stir in the heavy cream, mixing until you achieve a creamy consistency.
Add the cooked penne pasta to the skillet, tossing it with the sauce, vegetables, and chicken until everything is evenly coated. Season with salt and pepper to taste.
Serve the Rasta Pasta hot, garnished with additional green onions if desired. Dive in and savor the flavors of the Caribbean!
