Steps:

• Start by seasoning the boneless, skinless chicken thighs with 3 tablespoons of jerk seasoning. Make sure to coat them evenly for a robust flavor.
• In a large pot, bring salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water before draining the pasta and set it aside.
• In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add the seasoned chicken thighs. Sauté for about 6-7 minutes on each side or until cooked through and golden brown. Remove the chicken from the skillet and let it rest for a few minutes before slicing it into bite-sized pieces.
• In the same skillet, add another tablespoon of olive oil if needed. Add the chopped onion and sauté until translucent, about 3-4 minutes. Then, add the minced garlic and sliced mushrooms, cooking until the mushrooms are tender.
• Stir in 1 tablespoon of jerk seasoning and 1 tablespoon of tomato paste, mixing well. Pour in the chicken broth, heavy cream, and coconut milk. Allow the sauce to simmer for 5-7 minutes, stirring occasionally until thickened.
• Add the cooked pasta and sliced chicken to the skillet, tossing everything together. If the sauce is too thick, gradually add some reserved pasta water until you reach your desired consistency.
• Stir in the grated Parmesan cheese until melted and combined. Taste and season with salt and pepper as needed.
• Serve the Creamy Jerk Chicken Pasta hot, garnished with chopped fresh parsley for a pop of color and freshness.