Cooking Process

• Boil a large, salted pot of water for the pasta. Cook your pasta according to package directions until al dente.
• Meanwhile, cut the chicken into bite-size pieces and sprinkle them with garlic powder, then coat them in flour.
• Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat.
• Once the skillet is hot, add the chicken. Cook it for about 5 minutes, turning with tongs, until the chicken is slightly browned. Transfer the chicken to a plate.
• Add the remaining butter to the skillet. Add the mushrooms and cook for 3-4 minutes or until the mushrooms have released water and it's cooked off a bit. Take the mushrooms out of the pan.
• Add the chicken broth, marsala, and Dijon mustard to the pan. Stir/whisk until the mustard has dissolved and let it bubble for 2 minutes or so.
• Add the cream, chicken, and mushrooms to the pan, and reduce the heat to medium. Cook for a few minutes until the sauce has thickened.
• Season with salt & pepper as needed. Drain the pasta and toss it with the sauce, adding water from the pasta if needed to thin the sauce. Serve with parmesan cheese if using.