1. Prepare the Chicken:

• Place each chicken breast between two sheets of plastic wrap. Using a meat mallet, pound the chicken to an even thickness of about 1/2 inch. Season both sides with salt and pepper.
• Dredge the chicken breasts in the flour, shaking off any excess.

2. Cook the Chicken:

• In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts and cook for about 3-4 minutes per side until golden brown and cooked through. Transfer the chicken to a plate and cover with foil to keep warm.

3. Cook the Pasta:

• Cook the pasta according to package instructions until al dente. Drain and set aside.

4. Cook the Mushrooms:

• In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced mushrooms and cook until they are browned and tender, about 5 minutes.

5. Make the Sauce:

• Pour the Marsala wine into the skillet with the mushrooms and bring to a boil, scraping up any browned bits from the bottom of the pan.
• Add the chicken broth and simmer for about 5 minutes until the sauce has reduced by half.
• Stir in the heavy cream (if using) and cook for another 2 minutes until the sauce is slightly thickened.

6. Finish the Dish:

• Return the chicken breasts to the skillet, spooning the sauce and mushrooms over the top. Cook for an additional 2-3 minutes to heat through.
• Stir in the butter until melted and smooth. Garnish with chopped parsley.

7. Serve:

• Plate the cooked pasta and place the chicken breasts on top. Spoon the Marsala sauce and mushrooms over the chicken and pasta. Serve immediately.