Jerk Chicken Pasta

1½ teaspoons canola oil
1 (3- to 4-ounce) thinly sliced chicken breast
2 teaspoons Chef Paul Prudhomme’s Magic Caribbean Jerk Seasoning
¼ cup julienned onions
¼ cup julienned red bell peppers
1 teaspoon minced garlic
2 teaspoons minced parsley
¼ cup heavy cream
¼ cup chicken stock
1 teaspoon grated Parmesan cheese
1 tablespoon unsalted butter, cut into cubes
1 cup cooked pasta of your choice

Season chicken breast evenly on both sides with 1 tablespoon of Magic Caribbean Jerk Seasoning. Heat oil on medium heat in nonstick skillet until hot, then add seasoned chicken breast to pan and sear on each side, flipping as necessary so it does not burn. When chicken is cooked through, remove from pan and add all remaining ingredients except the pasta. Bring to a boil and lower heat and reduce sauce by two-thirds until it thickens enough to coat pasta. Turn off heat. Cut chicken breast into ½-inch pieces and return to pan. Add in pasta and stir well to combine before serving.