Chicken Marsala Pasta

Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain the pasta, reserving at least ½ cup of the pasta water.
In a ziplock bag, add 3 tablespoons of flour, ¼ teaspoon of kosher salt, ¼ teaspoon of black pepper, and ½ teaspoon of garlic powder. Add the chicken and coat evenly.
Heat 1 tablespoon of oil and 2 tablespoons of butter over medium-high heat. Cook the chicken until golden but not fully cooked, about 5 minutes, then set it aside.
Melt 1 tablespoon of butter in the same pan. Cook the mushrooms with ¼ teaspoon of salt until brown, about 3 minutes. Set them aside.
Add the shallots to the pan and cook for 2 minutes. Add the garlic cook for 30 seconds.
Add the broth, Marsala wine, and heavy cream. Bring to a boil over medium heat and cook for 5 minutes. Add thyme and continue cooking until the sauce is darker in color and thickened, about another 5 minutes. Scrape the bottom of the pot as it cooks.
Add the cooked chicken back to the pan and cook until fully cooked, about 5 more minutes.
Add the cooked pasta, then reduce the heat to low and simmer for 2 minutes. Stir in the Parmesan cheese until the sauce is smooth. If needed, add ¼ to ½ cup of reserved pasta water to thin out the sauce. Taste and add salt or black pepper if needed.