Cook the pasta according to the package directions for al dente pasta. Don't over-cook.

Add the chicken and the flour to a zip-lock bag and shake to coat the chicken with the flour.

Heat 3 tablespoons of the olive oil in a large skillet over medium heat. When the oil is hot, add the chicken (leaving any excess flour in the bag) and cook until golden brown on both sides and cooked through, about 6-8 minutes. Remove the chicken from the pan to a plate and cover with aluminum foil while you cook the mushrooms.

Heat the remaining 2 tablespoons of oil in the same pan. When the oil is hot, add the mushrooms and cook for 5 minutes, stirring occasionally. Add the shallot and cook an additional 2-3 minutes until it's soft.

Add the marsala wine to the pan to deglaze it and scrape up any bits that are stuck to the bottom of the pan. Cook until the wine is nearly evaporated. Add the chicken broth, chicken, sage, and penne to the pan and stir really well to coat the pasta with the sauce. The pasta will soak up almost all of the chicken broth. Stir in the parsley and season with salt and pepper to taste. Serve immediately.