1️⃣ Cook the Pasta:

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

2️⃣ Cook the Chicken:

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

3️⃣ Sauté Aromatics and Mushrooms:

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

4️⃣ Deglaze the Pan:

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

5️⃣ Make the Sauce:

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

6️⃣ Combine and Serve:

1. Return the cooked chicken to the skillet and toss it in the sauce. Add the drained pasta and stir until everything is evenly coated.
2. Adjust seasoning with salt and pepper if needed.
3. Serve hot, garnished with extra Parmesan cheese or fresh parsley for a pop of color and flavor.