Cook the pasta:
Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Drain the pasta, toss with a drizzle of olive oil to prevent sticking, and set aside.

Prepare the chicken:
Pat the chicken breasts dry with paper towels. Season both sides with salt, pepper, garlic powder, and paprika. Dredge each piece lightly in flour, shaking off any excess.

Sear the chicken:
In a large skillet over medium heat, heat the olive oil or butter. Add the chicken and cook for 4-5 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F/75°C). Remove the chicken from the skillet and set aside.

Cook the mushrooms:
In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and sauté for 5-6 minutes until they release their moisture and turn golden brown. Stir in the minced garlic and cook for 1 minute until fragrant.

Deglaze with Marsala wine:
Pour the Marsala wine into the skillet, scraping the bottom of the pan to release any browned bits (this adds tons of flavor!). Let the wine simmer for 2-3 minutes to reduce slightly.

Add the broth and cream:
Stir in the chicken broth and heavy cream. Add the Italian seasoning, then simmer the sauce gently for 5-7 minutes, allowing it to thicken. Season with salt and pepper to taste.

Combine everything:
Slice the cooked chicken into strips or bite-sized pieces. Return the chicken to the skillet, along with the cooked fettuccine. Toss everything together to coat the pasta and chicken in the creamy Marsala sauce.

Serve and garnish:
Transfer the pasta to plates or a serving dish. Garnish with freshly chopped parsley and a sprinkle of grated Parmesan cheese. Serve warm and enjoy!