Preheat your oven to 350°F (175°C).

In a large skillet, heat olive oil over medium heat. Add cubed chicken and sauté for 6-8 minutes until browned and cooked through. Set aside.

In the same skillet, add sliced mushrooms and minced garlic. Cook for 4-5 minutes until mushrooms are tender.

Pour in the Marsala wine, simmer for 2-3 minutes until the alcohol cooks off and sauce thickens.

In a pot, bring salted water to a boil. Cook penne pasta for 8-10 minutes until al dente. Drain and return to pot.

Mix the cooked pasta with the chicken and mushroom mixture. Stir in cheese until well combined.

Grease a baking dish with cooking spray. Pour the mixture into the dish.

Sprinkle breadcrumbs and additional cheese over the casserole.

Bake for 25-30 minutes until golden brown and bubbly.

Remove from oven and let cool for a few minutes before serving.