Cook the pasta in salted boiling water according to package instructions until al dente, usually about 8-10 minutes. Drain, reserving ½ cup pasta water.

In a large skillet, heat olive oil over medium-high heat. Season chicken with salt and pepper, and cook until golden brown, about 5-7 minutes. Remove from skillet.

In the same skillet, add more olive oil if needed and sauté mushrooms over medium heat for 3-4 minutes until browned and tender.

Add minced garlic and stir for about 1 minute until fragrant, being careful not to burn.

Deglaze the pan with Marsala wine, scraping up browned bits, and let it simmer for about 2 minutes.

Stir in chicken broth, heavy cream, and Italian seasoning. Bring to a simmer and let cook for about 3-4 minutes until thickened.

Return chicken to the skillet, let it simmer in the sauce for a couple of minutes. Adjust sauce thickness with reserved pasta water if needed.

Toss the drained pasta with the sauce until evenly coated. Heat through for an additional minute.

Season with salt and pepper to taste. Garnish with fresh parsley and grated Parmesan cheese before serving.