Start by bringing a large pot of salted water to a rolling boil. Add your choice of fettuccine or penne pasta and cook according to package instructions until al dente, usually about 8-10 minutes.

In a large skillet, heat a couple of tablespoons of olive oil over medium heat. Season the boneless, skinless chicken breasts with salt and pepper, then add them to the hot skillet. Sauté for about 5-7 minutes until golden brown.

In the same skillet, add a bit more olive oil if needed, then toss in the sliced mushrooms. Sauté for about 3-4 minutes until browned and tender.

Once the mushrooms are ready, add minced garlic to the skillet and cook for about 1 minute until fragrant.

Pour in the Marsala wine, scraping up any flavorful bits stuck to the bottom of the skillet. Let it simmer for about 2 minutes.

Stir in chicken broth and heavy cream along with the Italian seasoning. Allow the sauce to simmer gently for about 3-4 minutes until it thickens slightly.

Add the sautéed chicken back into the skillet, stirring well to coat the chicken and heat it through.

Add the drained pasta to the skillet, tossing gently to combine everything evenly. Let it heat through for about 1-2 minutes.

Taste and adjust the seasonings with more salt and pepper if desired. Plate the pasta, garnishing with fresh parsley and a sprinkle of grated Parmesan cheese.