Begin by placing the organic chicken breasts into a ziplock bag. Sprinkle in the jerk dry rub seasoning, ensuring the chicken is well coated. Seal the bag and refrigerate it for at least 3 hours, ideally overnight, to allow the flavors to meld.

In a large pot, bring salted water to a rolling boil. Add the short-cut pasta and cook according to package instructions, typically about 6-8 minutes, until al dente. Drain the pasta, and reserve a cup of the pasta water before setting it aside.

Heat a skillet over medium-high heat and add the extra virgin olive oil. Once hot, carefully add the marinated chicken breasts. Sear for about 3-4 minutes on each side until they develop a golden-brown crust and are cooked through.

In the same skillet, reduce the heat to medium and add the minced garlic and chopped bell peppers. If you enjoy heat, toss in the minced scotch bonnet pepper as well. Sauté for 1-2 minutes until the garlic is fragrant and the peppers begin to soften.

Sprinkle the organic all-purpose flour and smoked paprika over the sautéed vegetables, stirring vigorously to create a roux. Gradually whisk in the organic heavy cream, chicken stock, and white cooking wine. Allow the mixture to simmer for 15-18 minutes until it thickens.

Add the sliced jerk chicken and fresh thyme sprigs into the skillet, stirring to combine thoroughly. Gently fold in the cooked pasta, ensuring it's well coated with the creamy sauce.

Plate the dish, garnishing with chopped scallions or freshly grated parmesan cheese as desired. Serve immediately.