1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

2. Sauté the Chicken: In a large skillet, heat the olive oil over medium heat. Season the chicken pieces with salt and pepper. Add the chicken to the skillet and cook until browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.

3. Cook the Mushrooms: In the same skillet, add the sliced mushrooms and cook until they release their moisture and become golden-brown, about 5 minutes.

4. Add Garlic: Add the minced garlic to the skillet and sauté for 1 minute until fragrant.

5. Deglaze with Marsala Wine: Pour in the Marsala wine, scraping up any browned bits from the bottom of the skillet. Let the mixture simmer for 2-3 minutes to reduce slightly.

6. Add Chicken Broth and Cream: Stir in the chicken broth and heavy cream. Bring the mixture to a simmer and cook for 5 minutes, allowing the sauce to thicken slightly.

7. Combine Pasta and Chicken: Return the cooked chicken to the skillet. Add the cooked pasta and toss to combine, ensuring everything is well coated with the creamy sauce.

8. Finish the Dish: Stir in the grated Parmesan cheese and dried thyme. Cook for an additional 2 minutes, allowing the cheese to melt and the flavors to blend.

9. Garnish and Serve: Sprinkle the chopped fresh parsley over the top of the Chicken Marsala Pasta before serving.