Start by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add the pasta, stirring occasionally to prevent sticking. Cook until al dente, typically 8-10 minutes, then drain the pasta, reserving about 1/2 cup of the pasta water for later use.

In a large skillet, heat olive oil over medium-high heat until shimmering. Season the chicken breasts with salt and pepper, then add to the skillet. Cook for 5-7 minutes, turning occasionally until golden brown and fully cooked (internal temperature of 165°F). Remove the chicken from the pan and set aside on a plate.

In the same skillet, add the sliced mushrooms and sauté for 3-4 minutes, stirring frequently until browned and tender.

Stir in the minced garlic and sauté for about 1 minute, allowing it to become fragrant.

Pour in the Marsala wine, scraping up any brown bits stuck to the bottom. Bring to a gentle simmer for 2 minutes.

Add the chicken broth, heavy cream, and Italian seasoning. Stir well and let the sauce simmer for 3-4 minutes until it thickens.

Return the cooked chicken to the skillet, mixing gently into the sauce. Incorporate reserved pasta water if necessary.

Add the drained pasta to the skillet, tossing everything together for 1-2 minutes.

Taste and adjust seasoning with salt and pepper as needed. Serve immediately, garnished with chopped fresh parsley and grated Parmesan cheese if desired.