Begin by coating the chicken thighs with the jerk seasoning and let it marinate for about 10-15 minutes.

Boil a pot of salted water and add your pasta. Cook until al dente, about 8-10 minutes, and reserve one cup of pasta water before draining.

In a large skillet, heat the olive oil over medium-high heat. Add the seasoned chicken thighs and cook for about 6-7 minutes on each side until golden and cooked through. Remove and let the chicken rest.

In the same skillet, add the minced garlic and sauté for 1-2 minutes until fragrant. Pour in the heavy cream, scraping up bits from the bottom. Mix in the lemon juice, salt, and pepper.

Slice the cooked chicken and add it back to the skillet. Toss in the drained pasta and a splash of reserved pasta water if the sauce is too thick. Mix until fully coated.

Stir in the fresh parsley and adjust seasoning if necessary. Serve hot, garnished with additional parsley or a squeeze of lemon.