Prepare your ingredients: mince the garlic and slice the mushrooms.

In a large skillet over medium heat, add olive oil. Season the chicken with salt and pepper, then sear for 6-7 minutes on each side until golden. Remove from skillet.

In the same skillet, add garlic and mushrooms; sauté for about 5 minutes until soft.

Pour in Marsala wine and chicken broth; simmer for 5 minutes to reduce slightly. Stir in heavy cream until well combined.

Return chicken to the skillet with any juices; let simmer for another few minutes.

Cook pasta according to package instructions. Drain and toss with sauce in the skillet until well coated.

Serve warm, garnished with fresh parsley.