Begin by bringing a large pot of salted water to a rolling boil over high heat. Add your choice of fettuccine or penne pasta and cook it according to package instructions until al dente, typically around 8-10 minutes. Once done, drain the pasta in a colander, reserving about ½ cup of the pasta water for later use. Set the drained pasta aside as you prepare the sauce.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the sliced boneless, skinless chicken breasts with salt and pepper, then carefully add them to the hot skillet. Cook the chicken for about 5-7 minutes, flipping occasionally until they are golden brown and fully cooked. Once done, remove the chicken from the skillet and set it aside on a plate to rest.

In the same skillet, add another tablespoon of olive oil if needed, then toss in the sliced mushrooms. Sauté the mushrooms over medium heat for about 3-4 minutes, stirring frequently until they are browned and tender.

Once the mushrooms are browned, add in 2 cloves of minced garlic and sauté for an additional minute, allowing the garlic to become fragrant but not burnt.

Pour in ½ cup of Marsala wine, using a wooden spoon to scrape up any brown bits stuck to the bottom of the skillet. Allow the mixture to simmer for about 2 minutes.

Next, stir in 1 cup of chicken broth and ½ cup of heavy cream. Bring the mixture to a gentle simmer over medium-low heat for about 3-4 minutes, allowing the sauce to thicken up a bit.

Once the sauce has thickened, return the sautéed chicken to the skillet. Adjust the consistency of the sauce with a splash of the reserved pasta water if needed.

Add the cooked pasta directly into the skillet, tossing gently to coat the pasta thoroughly in that rich Marsala sauce. Let everything heat through for about 1-2 minutes.

Taste your Chicken Marsala Pasta and adjust the seasoning with salt and pepper as needed. Serve warm, garnished with freshly chopped parsley and a sprinkle of grated Parmesan cheese if desired.