Prepare the Pasta: Cook the pasta according to package instructions in salted water until al dente. Drain and set aside.

Cook the Chicken: While the pasta cooks, season the chicken slices with garlic powder, salt, and pepper. Coat the chicken pieces in flour, ensuring to tap off any surplus for an even layer.

Sauté the Chicken: In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Add the chicken to the skillet, cooking for 4-5 minutes per side until golden brown and cooked through.

Sauté the Mushrooms: In the same skillet, add the remaining 1 tablespoon of butter. Incorporate the mushrooms into the pan and sauté for 5 to 7 minutes, stirring occasionally, until they achieve a golden-brown color and become tender.

Make the Marsala Sauce: Pour in the Marsala wine and chicken broth, scraping the skillet to deglaze. Stir in the Dijon mustard, then simmer for about 5 minutes until the sauce reduces by half.

Add the Cream: Lower the heat to medium, add the heavy cream, and stir well to incorporate. Allow the sauce to simmer softly for about 3 to 5 minutes, letting it thicken to your desired consistency. Taste and adjust the seasoning with more salt and pepper as needed.

Combine Ingredients: Return the chicken to the skillet and add the cooked pasta. Toss everything together until the pasta and chicken are well-coated in the creamy Marsala sauce.

Serve: Garnish with freshly grated parmesan cheese if desired and serve immediately. Enjoy your creamy Chicken Marsala Pasta!