Sprinkle bite-sized chicken breast pieces with salt and pepper on both sides and fry in 1 tbsp of olive oil until golden over medium-high heat for approximately 5 minutes. Do not over cook as the chicken breasts will be quite small and will cook fast. Remove to a separate plate and set aside.

Set a pot of water to boil. Once boiled add a pinch of salt and pasta. Cook according to package instructions.

In the same pan, where you cooked chicken, heat another tablespoon of olive oil, then add sliced mushrooms, salt and pepper and saute for 5 minutes over medium heat, then push them to a side and add the chopped onions. Cook them over low heat for 2-3 minutes, then add 2 tbsp of flour, stir and cook for a minute longer, then add the marsala wine and turn the heat up to medium, add chicken stock and bring to a simmer, then reduce the heat to a gentle simmer and return the chicken to the pan. Pour in the cream and let it heat through in the sauce, simmer for a few minutes to allow the sauce to thicken to a desired consistency.

Drain the pasta once cooked and add directly to the sauce with the chicken, toss to coat. Serve with grated Parmesan cheese.