1. Cook the Pasta:

• Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain and set aside.

2. Cook the Chicken:

• Heat olive oil and butter in a large skillet over medium-high heat.
• Add chicken pieces, season with salt and pepper, and cook for 5-7 minutes until golden brown. Remove and set aside.

3. Sauté Aromatics and Mushrooms:

• In the same skillet, add shallots and cook for 2 minutes until softened.
• Stir in garlic and cook for 1 minute until fragrant.
• Add mushrooms and sauté until browned and tender, about 5 minutes.

4. Deglaze the Pan:

• Pour in the Marsala substitute (or wine alternative) and scrape the bottom of the skillet to loosen any browned bits.
• Simmer until the liquid reduces by half, about 2-3 minutes.

5. Make the Sauce:

• Add chicken broth, bring to a boil, then reduce heat and simmer for 5 minutes.
• Stir in heavy cream and Parmesan cheese. Cook until the sauce thickens slightly, about 3 minutes.

6. Combine and Serve:

• Return the chicken to the skillet and toss it in the sauce. Add the drained pasta and stir until evenly coated.
• Adjust seasoning with salt and pepper as needed.

7. Garnish:

• Serve hot, garnished with extra Parmesan cheese or fresh parsley.