For the Chicken:

Season chicken with green seasoning or your usual seasoning mix.

Rub in the jerk seasoning and let marinate (overnight if possible).

Preheat oven to 350°F (175°C).

Place chicken breasts in a greased baking dish. Cover with foil and bake for 35 minutes.

Remove foil, drain any excess liquid, and return to the oven uncovered for another 20–25 minutes.

Remove from oven, shred or slice chicken, and set aside.

For the Pasta:

Cook pasta according to the package instructions (about 8–10 minutes). Drain and set aside.

In a medium pot, heat olive oil over medium heat.

Sauté green onions and garlic for 1–2 minutes, then stir in the jerk seasoning.

Pour in the milk and stir gently—watch closely so it doesn’t burn.

(Optional) Toss sliced bell peppers with olive oil, salt, and pepper and roast in the oven for 15 minutes until slightly softened.

Add half the pasta to the pot and stir in half the Parma Rosa mix.

Add half the cheese and stir well to combine.

Stir in the rest of the Parma Rosa mix and cheese. Mix until smooth and creamy.

Add in cooked chicken or shrimp (if using), then toss in the roasted bell peppers and remaining pasta.

If the sauce is too thick, add a splash more milk. Stir to combine, then remove from heat and serve.