Fill a large pot with water and bring it to a boil over high heat. Once boiling, add a pinch of salt to the water before carefully adding in the penne pasta. Cook according to the instructions on the package until al dente (firm yet tender). Drain and set aside for later use.

Begin preparing the chicken by seasoning each breast with a touch of salt, pepper, cayenne pepper, and garlic powder. In a large skillet over medium-high heat, heat up a drizzle of olive oil until it begins to shimmer. Once heated, carefully place each seasoned chicken breast into the skillet and cook for approximately 6-8 minutes on each side or until fully cooked and no longer pink in the middle. Once cooked, set aside to rest.

In the same skillet used for cooking the chicken, add sliced red bell pepper, green bell peppers, and tangy red onion. Cook for approximately 3-4 minutes or until slightly softened before adding in the earthy mushrooms and spicy jalapenos (if desired). Continue to cook for an additional 2 minutes.

Time to create the creamy and flavorful sauce! Pour in heavy cream and mix with the cooked vegetables until fully combined. Add a generous amount of grated Parmesan cheese into the skillet and continue cooking for an additional 2-3 minutes or until the sauce has thickened slightly.

Slice the rested chicken breasts into strips and add them, along with the cooked pasta, to the skillet with the sauce and vegetables. Gently toss everything together until fully coated in the decadent sauce.

Before serving, garnish your delicious 54th Street Rattlesnake Pasta with a sprinkle of fresh parsley for an added touch of freshness and color. Serve hot and savor every bite of this flavorful and quick dish!