Warm chicken broth in microwave for 30 seconds. Place mushrooms into broth to reconstitute for 30 minutes, while chicken and pasta are cooking.
Cook penne pasta according to package directions. Drain and set aside.
Prepare boneless, skinless chicken breast by cutting into cutlets or buy chicken cutlets.
Season chicken with salt, pepper, and Italian seasoning.
Heat non-stick skillet on medium- high heat. Add 1 tablespoon olive oil. Add ½ of chicken to skillet and cook in batches, repeating step with an additional tablespoon of oil.
When chicken is finished cooking, remove from skillet and add last ½ tablespoon of olive oil. Sautee shallots for 2-3 minutes watching closely so they do not burn. Add garlic and sauté for an additional 30 seconds.
Drain mushrooms through coffee filter reserving liquid. Carefully rinse mushrooms, pat dry and chop in small pieces. Add to shallots and garlic and sauté for 2 minutes
Add reserved mushroom broth to skillet, scrapping any brown bits from pan. Mix cornstarch with water until dissolved. Add to mushroom broth and stir for several minutes until sauce thickens.
Remove skillet from heat and stir in heavy cream. Add pasta to cream sauce. Grate fresh Parmesan and parsley stirring until combined.
To serve plate pasta. slice chicken and arrange over pasta. Garnish with additional Parmesan cheese and parsley.