Spray a large pan with nonstick cooking spray. Add mushrooms, garlic and onion to the pan and saute until they begin to soften. Add balsamic vinegar and cook until the vinegar has evaporated. Set aside.

In a small bowl, combine the chicken broth and cornstarch. Set aside.

Heat butter in pan and add chicken. Cook, turning over after about 7 minutes, until done. Add white wine and reduce completely.

Add Marsala and simmer until reduced by half. Whisk chicken broth mixture and then add to the pan. Bring to a simmer. Add heavy cream, salt, pepper and mushroom mixture. Simmer for 10-15 minutes or until thickened.

While sauce simmers, cook pasta for 6 minutes. Drain. Add pasta to sauce and toss to combine. Cook for an additional 2-3 minutes.

Serve topped with chopped basil and grated Parmesan.