Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, about 8-10 minutes. Drain and reserve ½ cup of cooking water.

In a large skillet, heat olive oil over medium-high heat. Season chicken breasts with salt and pepper, cook until golden brown and cooked through, about 5-7 minutes per side. Remove and set aside.

In the same skillet, add sliced mushrooms and sauté until golden brown, about 3-4 minutes.

Add minced garlic to the skillet and cook for 1 minute until fragrant.

Pour in Marsala wine to deglaze the skillet, scraping the bottom. Simmer for about 2 minutes.

Stir in chicken broth and heavy cream, add Italian seasoning. Simmer for 3-4 minutes until thickened.

Return chicken to the skillet, add reserved pasta water if the sauce is too thick. Simmer for 1-2 minutes.

Add drained pasta to the skillet, toss to coat in sauce, heat for another minute.

Taste and adjust seasoning with salt and pepper. Serve warm, garnished with parsley and parmesan cheese.