In a blender, add garlic, scallions, allspice seeds, thyme, jerk seasoning, and water. Blend until smooth and creamy.

Place chicken breasts in a large bowl. Pour the marinade over the chicken and coat evenly. Cover and refrigerate for at least 4 hours (overnight is best for deeper flavor).

In a sauté pan over medium-high heat, melt 1 tablespoon butter.

Add sliced mushrooms and sauté until golden and tender. Remove and set aside.

In the same pan, add a little water to deglaze. Add asparagus and cook quickly until bright green but still crisp. Set aside.

Preheat grill to high heat.

Grill marinated chicken for about 4–5 minutes per side, or until fully cooked and no pink remains in the center.

Let the chicken rest for 5 minutes. Slice thinly and set aside.

In a large sauté pan, melt 6 tablespoons butter over medium-low heat.

Add chopped garlic and cook until fragrant (do not brown).

Pour in chicken stock and heavy cream. Add salt and black pepper. Let it gently simmer.

Stir in grated Parmesan cheese. Cook until melted and slightly thickened.

Add sautéed mushrooms to the sauce.

Add cooked bow-tie pasta and toss to coat.

Add sliced jerk chicken, asparagus, and chopped parsley.

Mix gently until everything is evenly coated in the creamy sauce.

Serve hot and enjoy!