Boil large pan of salted water, add pasta and cook until al dente.
Meanwhile, heat a frying pan and add olive oil. Pan fry the chicken until almost cooked. Add garlic, chilli and mushrooms and cook for a further few minutes. Add a good glug of Marsala and continue to cook until almost evaporated.
Remove pan from the heat, add parsley and a knob of butter. Add a good squeeze of lemon juice. Season with salt and pepper.
Do not drain the pasta. Remove pasta with tongs and add to the chicken mixture in the pan. This allows a little of the cooking water to come across and prevents the sauce from drying out. Toss through, plate up and serve with extra parsley and Parmesan shavings on top.
Ensure mishrooms are cleaned well with a mushroom brush or paper towel as not very nice to eat if there are any gritty bits remaining.