Add Marsala wine and bring to boil. Reduce heat and simmer until liquid has reduced by half and thickened scarping off any bits of chicken from the bottom of the pan.
Prepare pasta according to package directions. Drain and set aside.
Add chicken broth and broccoli and bring to a boil once again.
Reduce heat and simmer for about 5 minutes.
Turn off heat, add cream cheese, and stir until melted and combined.
Add chicken back to the skillet and toss with the sauce.
Serve mixture over a bed of pasta.
Top with parsley and Parmesan.
Recipe by Cuisine & Cocktails at https://www.cuisineandcocktails.com/chicken-marsala/