Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.

Heat olive oil in a large skillet over medium heat. Add diced chicken, season with salt and pepper, and cook until golden and fully cooked. Remove and set aside.

In the same skillet, add mushrooms and cook until softened and slightly browned. Add garlic and cook for another minute.

Stir in chicken broth, heavy cream, and Italian seasoning. Simmer for 3-5 minutes.

Add cooked chicken back to the skillet, followed by the pasta. Toss to coat.

Stir in Parmesan cheese, adding reserved pasta water if the sauce is too thick.

Garnish with fresh parsley and serve hot.