Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
Coat the chicken thighs evenly with the jerk seasoning.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook for about 5-7 minutes on each side, until the chicken is fully cooked and has a nice char. Remove from the skillet and set aside. Once slightly cooled, slice the chicken into strips.
In the same skillet used for the chicken, add a little more olive oil if needed. Add the chopped onion and cook until translucent, about 3-4 minutes.
Add the minced garlic and mushrooms, and sauté for another 2-3 minutes until fragrant and the mushrooms are softened.
Stir in the additional jerk seasoning and tomato paste. Cook for 1-2 minutes, allowing the tomato paste to deepen in color.
Pour in the chicken broth, heavy cream, and coconut milk. Bring to a simmer, stirring occasionally. Let the sauce cook and reduce for about 5-7 minutes until it thickens slightly.
Stir in the grated Parmesan cheese until melted and well combined. Season with salt and pepper to taste.
Add the cooked pasta to the skillet with the sauce, tossing to coat the noodles evenly. If the sauce is too thick, add some of the reserved pasta water until you reach your desired consistency.
Add the sliced jerk chicken back to the skillet, tossing gently to combine. Garnish with chopped fresh parsley and serve immediately.
