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Heat the olive oil in a large pan over medium heat.
Season the chopped chicken with Jamaican jerk seasonings, paprika, and salt and pepper.
Add the chicken and cook 6-7 minutes, or until cooked through. Remove from the pan and set aside.
Heat 2 tablespoons olive oil in a large pan and add the onion and peppers. Cook them down about 5 minutes to soften.
Add the garlic and Jamaican jerk seasoning with salt and pepper to taste. Cook for 1 minute, stirring.
Add the chicken stock, coconut milk, and reserved chicken. Simmer for 5 minutes to thicken up.
Stir in the Parmesan cheese and remove from heat.
While the Rasta Pasta is simmering, cook the penne noodles according to the package directions. Drain and toss with the pasta sauce.