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Boil a large pot of salted water and cook the fettuccine according to package instructions until al dente. Drain and set aside.
In a shallow bowl, mix flour, salt, black pepper and garlic powder.
Dredge each chicken tenderloin in the flour mixture, shaking off excess.
Heat olive oil and butter in a large skillet over medium-high heat.
Cook the chicken for 4-5 minutes per side, until golden brown and cooked through. Remove and set aside.
In the same skillet, add the butter, mushrooms and sauté for 3-4 minutes until softened.
Add garlic and cook for another 30 seconds until fragrant.
Pour in the Marsala wine, scraping the bottom of the pan to deglaze. Let it simmer for 2-3 minutes to reduce slightly.
Stir in chicken broth, heavy cream, salt, pepper and Italian seasonings, and let it simmer for another 5 minutes until slightly thickened.
Add Parmesan cheese and stir until melted. Stir in the spinach and cook for a minute in the sauce.
Add the cooked fettuccine, tossing everything together until well coated in the Marsala sauce.
Return the cooked chicken tenders to the skillet and toss gently until they are heated through.
Garnish with fresh parsley and extra Parmesan cheese and serve Chicken Marsala Fettuccine in a bowl.