Prepare all the ingredients for the dish. You will be cooking the chicken and other additions while the pasta cooks.

Cook pasta according to manufacturer's instructions. Drain but do not rinse.

Saute the onion in 2 tablespoon of oil about 10 minutes. Transfer to a bowl.

Add 2 more Tbsps of oil and the garlic and rosemary. Saute 30 seconds and transfer the garlic and rosemary to the bowl with the onions.

Add the mushrooms and saute about 15 minutes and transfer to the bowl.

Shake the chicken cubes in a sealed bag with the cornstarch and salt and pepper to coat.

Heat the remaining 3 Tbsps oil in the skillet. Saute the chicken over medium high heat about 5 minutes till the outsides are brown. Add the broth, wine and capers. Simmer another 5 minutes until chicken is cooked through.

Add the mushrooms and other ingredients from the bowl back to the pan. Simmer until the sauce thickens to coat the back of a spoon.

Toss the chicken mixture with the pasta in a large serving bowl. Garnish with parsley and parmesan and serve warm.