1. Cook the Pasta

• Bring a large pot of salted water to a boil.
• Cook fettuccine (or preferred pasta) according to package instructions until al dente.
• Drain and set aside, reserving ½ cup of pasta water.

2. Prepare the Chicken

• In a shallow dish, mix flour, garlic powder, onion powder, salt, and pepper.
• Dredge each chicken breast slice in the flour mixture, shaking off excess.

3. Cook the Chicken

• Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat.
• Add chicken slices and cook 3–4 minutes per side, until golden and cooked through.
• Transfer chicken to a plate and cover to keep warm.

4. Make the Marsala Sauce

• In the same skillet, melt 2 tbsp butter.
• Sauté garlic for 30 seconds, then add sliced mushrooms. Cook 4–5 minutes until mushrooms are browned.
• Pour in Marsala wine, scraping up any browned bits from the bottom of the pan. Let it reduce slightly (about 2–3 minutes).
• Add chicken broth and simmer 5 minutes.
• Stir in heavy cream and thyme, simmer another 2–3 minutes until sauce thickens slightly. Season with salt and pepper to taste.

5. Combine Pasta and Chicken

• Add cooked pasta to the sauce, tossing to coat.
• Add chicken on top and gently mix or serve over pasta.
• If sauce is too thick, add reserved pasta water 1–2 tbsp at a time until desired consistency.

6. Serve

• Garnish with freshly chopped parsley and grated Parmesan cheese.
• Serve immediately while warm.