Preheat your oven to 350°F (175°C), and gather all your ingredients.

In a large sauté pan, heat a drizzle of olive oil over medium-high heat. Add sliced mushrooms and cook until golden brown, about 5-7 minutes. Remove and set aside.

In the same pan, add a bit more oil if needed and add diced chicken. Cook for approximately 5-7 minutes until browned and no longer pink.

Return sautéed mushrooms to the pan with chicken. Pour in Marsala wine and simmer for 4-5 minutes until thickened.

While the mixture is simmering, cook the pasta according to package directions until al dente, about 8-10 minutes. Drain and add to the chicken and mushrooms.

Transfer the pasta mixture into a greased 9x13-inch baking dish, spread evenly, sprinkle with cheese, and top with breadcrumbs.

Bake in the preheated oven for 25-30 minutes until bubbly and golden.

Allow to cool for 5-10 minutes before serving.