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.

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

In the same skillet, add 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 release any browned bits. Bring to a simmer and cook for 5 minutes.

Stir in the heavy cream and return the chicken to the skillet. Let it simmer for another 5 minutes until the sauce thickens slightly.

Add the cooked fettuccine to the skillet and toss to coat in the sauce. Stir in grated Parmesan cheese and adjust seasoning if necessary.

Serve hot, garnished with chopped parsley.