Cook the Penne: Bring a large pot of salted water to a boil, add penne pasta, and cook until al dente, about 10-12 minutes. Drain and set aside.

Sauté the Chicken: In a large skillet, heat olive oil over medium-high. Add seasoned chicken pieces and cook for 6-8 minutes until golden. Remove and keep warm.

Sauté the Aromatics: In the same skillet, melt butter with a splash of olive oil. Add onions and garlic; sauté for 2-3 minutes. Stir in mushrooms and cook until soft, about 5-6 minutes.

Create the Roux: Sprinkle flour over the vegetables, stirring for 1 minute to create a roux.

Deglaze the Pan: Pour in Madeira wine, scraping up brown bits. Simmer for 2-3 minutes. Add heavy cream and chicken broth, stirring to combine.

Simmer the Sauce: Reduce heat to low and simmer for about 10 minutes, stirring occasionally. If too thick, add more chicken broth.

Combine Chicken and Pasta: Stir in Parmesan cheese until melted. Add chicken and penne pasta, tossing to coat. Heat for an additional 2-3 minutes.

Serve and Garnish: Plate the dish hot, garnishing with parsley and extra Parmesan. Enjoy this comforting dish!