Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.

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

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

Pour in the Marsala wine and chicken broth, scraping the bottom of the skillet to deglaze. Bring to a simmer and reduce by half, about 10 minutes.

Stir in the butter until melted and combined.

Return the cooked chicken to the skillet and toss to coat in the sauce. Add the cooked pasta and mix well. Serve hot, garnished with chopped parsley.