In a large pot, bring salted water to a boil. Add fettuccine and cook according to package instructions until al dente. Drain and set aside.

In a skillet, heat olive oil over medium heat. Season chicken strips with salt and pepper. Add chicken to the skillet and cook until golden brown and cooked through, about 5-7 minutes. Remove from skillet and set aside.

In the same skillet, add sliced mushrooms and cook until browned, about 5 minutes. Add minced garlic and cook for an additional minute.

Pour in Marsala wine and chicken broth, scraping the bottom of the skillet to deglaze. Bring to a simmer and let cook for 5 minutes.

Stir in heavy cream and return the chicken to the skillet. Cook for another 5 minutes until the sauce thickens slightly.

Add the cooked pasta to the skillet and toss to coat in the sauce. Cook for an additional 2 minutes to heat through.

Garnish with fresh parsley before serving.