Start by bringing a large pot of salted water to a boil. Toss in the fettuccine and cook according to package instructions until al dente. Once done, drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the sliced chicken, seasoned with salt, pepper, and Italian seasoning, and cook for about 5-7 minutes until browned and cooked through.

After the chicken is cooked, add the mushrooms and garlic to the skillet. Sauté for an additional 2-3 minutes until the mushrooms are softened and the garlic is fragrant.

Pour in the Marsala wine, scraping up any brown bits from the bottom of the skillet. Let the wine simmer for about 5 minutes. Stir in the heavy cream until fully combined and simmer for an extra 3-4 minutes until it thickens slightly.

Add the cooked pasta to the skillet, tossing everything to combine, and cook for an additional minute to heat through.

Plate the pasta, sprinkle with fresh parsley, and serve.