In a large pot of salted boiling water, cook the fettuccine according to package instructions until al dente (about 8-10 minutes). Drain and set aside, reserving a bit of the pasta water.

In a skillet, heat 2 tablespoons of olive oil over medium heat. Season both sides of your chicken breasts with salt and pepper. Add the chicken to the skillet and cook for about 5-6 minutes per side until golden brown, ensuring the internal temperature reaches 165°F. Remove the chicken and set aside.

Allow the chicken to rest for a few minutes before slicing it to retain juices.

In the same skillet, add minced garlic and sliced mushrooms. Sauté for about 3-4 minutes until tender and fragrant, taking care not to burn the garlic.

Pour in the Marsala wine, scraping any browned bits from the pan and let it simmer for about 2-3 minutes until reduced slightly.

Stir in the heavy cream, bringing the sauce to a gentle simmer. Return the chicken, simmering for another 5-7 minutes until cooked through and sauce thickens.

Toss the cooked fettuccine with the sauce to coat well. If sauce is too thick, add reserved pasta water to adjust consistency.

Serve hot, sprinkling freshly grated Parmesan cheese on top, and optionally drizzle with more olive oil.