Start by bringing a large pot of salted water to a rolling boil. Add the pasta and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup of pasta water.

In a large skillet, heat olive oil over medium-high heat. Add chicken and sear for about 5-7 minutes until golden brown, then remove and set aside.

In the same skillet, add sliced mushrooms and sauté for 3-4 minutes until browned and tender. Scrape up any browned bits from the chicken.

Stir in minced garlic and sauté for 1 minute until fragrant.

Pour in Marsala wine and simmer for 2 minutes, scraping the bottom of the pan.

Stir in chicken broth, heavy cream, and Italian seasoning. Bring to a gentle simmer and cook for 3-4 minutes to thicken.

Return the chicken to the skillet, stirring into the sauce. Adjust thickness with reserved pasta water if needed.

Add cooked pasta into the skillet, tossing gently to coat in the sauce for 1-2 minutes.

Taste and adjust seasoning with salt and pepper before serving.

Garnish with chopped parsley and grated Parmesan cheese if desired. Serve immediately.