In a mixing bowl, combine the organic chicken breast with jerk dry rub seasoning, ensuring every piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 3 hours, preferably overnight.

Bring a large pot of salted water to a rolling boil and add the short-cut pasta, cooking according to package instructions until al dente, usually about 6-8 minutes. Drain and set aside.

Heat olive oil in a skillet over medium-high heat. Add the marinated chicken breasts, searing for 3-4 minutes on each side. Remove and set aside.

In the same skillet, add diced bell peppers, minced garlic, and Scotch bonnet pepper, sautéing for 1-2 minutes until fragrant.

Sprinkle smoked paprika and all-purpose flour over the vegetables, stirring to coat. Gradually whisk in heavy cream, stock, and white cooking wine, simmering for 15-18 minutes until thickened.

Return the chicken to the skillet with fresh thyme. Fold in cooked pasta, mixing until well-coated with the sauce.

Transfer to a serving platter and garnish with additional Parmesan cheese or sliced scallions if desired. Serve warm.