• 3 Tablespoons Extra Virgin Olive Oil 
• 1 Lb Boneless Skinless Chicken Breast, Cut into Chunks
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Onion Powder
• 1/2 Teaspoon Paprika 
• 1 1/3 Cups White Mushrooms, Sliced 
• 1 White Onion, Sliced
• 1 Clove Garlic, Minced
• 2 Cups Chicken Stock
• 1 Cup Heavy Cream
• 2/3 Cup Marsala Wine
• 2 Cups Pasta, Uncooked
• 2/3 Cup Shredded Parmesan Cheese
• Salt and Pepper, To Taste
• Fresh Parsley, for Garnish

Instructions:

1. Place a large pot over Medium High Heat.
2. Add 2 Tablespoons Olive Oil and Chicken Breast. Season with Garlic Powder, Onion Powder, Paprika and Salt & Pepper.
3. Once the Chicken is fully cooked through, remove from pot and set aside.
4. Add remaining Olive Oil, Mushrooms, Onion and Garlic. Season with Salt and Pepper. Stir occasionally and cook until the Onions are browned.
5. Return the Chicken to pot and add Stock, Cream, Wine and Pasta. Raise heat up to a simmer and let cook uncovered. Stir occasionally and let cook until Pasta is tender. 
6. Stir in Parmesan Cheese. Remove from heat. 
7. Top off with Fresh Parsley. 
8. Serve and Enjoy!