Cook the pasta according to package instructions until al dente. Drain and set aside.

While the pasta is cooking, heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.

Season the chicken pieces with garlic powder, salt, and pepper. Lightly dredge them in flour, shaking off any excess.

Add the chicken to the skillet and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

In the same skillet, add the remaining 1 tablespoon of butter. Add the sliced mushrooms and cook until they release their moisture and become tender, about 5 minutes.

Pour in the chicken broth and non-alcoholic Marsala cooking wine, scraping up any browned bits from the bottom of the skillet. Stir in the Dijon mustard. Let the mixture simmer for about 2 minutes to reduce slightly.

Lower the heat to medium and add the heavy cream. Stir to combine and let the sauce simmer until it thickens slightly, about 3-5 minutes.

Return the cooked chicken to the skillet, stirring to coat with the sauce. Let it warm through for about 2 minutes.

Add the cooked pasta to the skillet, tossing to combine and ensure the pasta is well coated with the sauce.

Serve immediately, garnished with freshly grated Parmesan cheese if desired.