Instructions

• Bring a large pot of salted water to a boil. Cook the 12 ounces pasta according to package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta and set it aside.
• Pat the 1 pound chicken thighs dry with paper towels. Rub the chicken evenly with 3 tablespoons jerk seasoning.
• Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken and cook 5–7 minutes per side, until cooked through and lightly charred (juices should run clear). Transfer the chicken to a plate and let rest for 5 minutes, then slice into strips.
• Return the skillet (with any browned bits) to medium heat and add the remaining 2 tablespoons olive oil. Add the 1 small finely chopped onion and cook 3–4 minutes, stirring occasionally, until translucent.
• Add the 3 cloves minced garlic and 1 cup sliced mushrooms to the skillet. Sauté 2–3 minutes until fragrant and the mushrooms are softened.
• Stir in 1 tablespoon jerk seasoning and 1 tablespoon tomato paste. Cook 1–2 minutes, stirring, until the tomato paste darkens slightly.
• Pour in 1/2 cup low-sodium chicken broth, 1 cup heavy cream, and 1 cup coconut milk. Stir to combine and bring the mixture to a gentle simmer. Reduce the heat to medium-low and simmer 5–7 minutes, stirring occasionally, until the sauce thickens slightly.
• Stir in 1 cup grated Parmesan cheese until melted and the sauce is smooth. Season with salt and pepper to taste.
• Add the cooked pasta to the skillet and toss to coat the noodles evenly in the sauce. If the sauce is too thick, add reserved pasta water a little at a time (about 1/4 cup increments) until you reach the desired consistency.
• Add the sliced jerk chicken back to the skillet and toss gently to combine and heat through.
• Garnish with 1/4 cup chopped fresh parsley and serve immediately.