Cook pasta al dente in salted water according to package directions. Drain and set aside.

In a large skillet, add 1 tablespoon of the extra virgin olive oil, and heat over low heat. Add the chicken thighs, and sprinkle both sides with the jerk seasoning. Cook chicken for 10 to 12 minutes, until lightly browned and cooked through. Chicken is done with it reaches an internal temperature of 165 degrees. Remove chicken from the pan, and set aside. After 5 minutes, slice chicken into bite-sized pieces.

In the same skillet, add the remaining olive oil, and add the chopped asparagus and sliced mushrooms to the pan. Cook over medium heat for 8 minutes until tender. Remove veggies from the pan and set aside.

Make the sauce: in the pan, heat the butter over low heat. Add in the chopped garlic, and sauté for 3-4 minutes until lightly browned. Add in the flour and chicken stock, and stir over low heat for a few minutes until thickened. Sprinkle in the parmesan cheese and add the milk. Stir again until cheese has melted and you have a creamy sauce.

Add the cooked pasta, sliced chicken, and asparagus and mushrooms into the sauce. Heat over medium/low heat for 5 minutes, or until sauce begins to bubble. Taste, and add salt or pepper if desired.

Serve hot, and top with fresh parsley and black pepper. Store leftover jerk chicken pasta in separate airtight containers for up to 3 days.