DO-AHEAD TIP: Cook pasta.
Dredge chicken in flour, shaking off excess.
Heat the olive oil in a large skillet over medium-high heat. Add chicken; brown for 4 to 5 minutes per side then remove from skillet and set aside.
To the same skillet, add Madeira and whisk up all of the browned bits from the bottom of the pan. Add garlic and shallot; cook for 3 minutes or until softened. Add mushrooms; cook for 5 minutes or until their liquid has been released and evaporated.
Add tomatoes and chicken broth; simmer for 10 minutes or until mixture has thickened slightly. Add half and half, salt and pepper; stir to combine and cook for 3 minutes or until heated through. Add cooked pasta; toss to combine then garnish with chopped parsley.