Season chicken with Jamaican jerk, paprika, salt, black pepper. I cut up the chicken breasts but you can keep whole. Add oil to a large skillet and heat on medium high. Add chicken to skillet and cook until done. Remove chicken to a plate.

Add sliced vegetables to the skillet and cook to slightly soften. Add garlic and Jamaican jerk seasoning and stir for 1 minute.

Add diced tomatoes and coconut milk to the skillet and bring to a simmer for about 5 minutes to thicken the sauce some. Take the skillet off heat and mix in the Parmesan cheese. This will also thicken the sauce. Taste the sauce and make adjustments if needed.

Cook your pasta and when done drain off water. I then put the pasta back in the Dutch oven that I cooked the pasta in, and then added the skillet sauce and mixed. If you cut up the chicken initially add it to the pasta. Serve the pasta and garnish with grated cheese and parsley. If you cooked the chicken breasts whole, slice the breast and serve on top of the pasta. Enjoy!