Cut the chicken into bite-size pieces. Season with salt and pepper.

Heat a saute pan to medium-high heat. Melt 2 Tablespoons of butter. Add chicken and cook until browned and cooked through.

Take the chicken out of the pan, and put it on a plate. Add another pat of butter, and add onions and mushrooms. Cook until soft and brown, about 10 minutes.

Add the garlic and cook for another minute.

Add the chicken back to pan.

Add Marsala, cream, and chicken stock. Bring a pot of water to a boil.

Bring to a boil, and simmer until it begins to thicken. While the sauce is simmering, cook the pasta.

Cook the pasta until it sill has some bite. Reserve some of the cooking liquid. Add the pasta and toss in the sauce.

Add a generous handful of Parmesan.

Add parsley. Serve with more cheese and parsley.