Sprinkle chicken with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
In a large nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add half of the chicken; cook and stir until brown. Remove from skillet. Repeat with another 1 tablespoon oil and the remaining chicken; remove from skillet. Add the remaining 1 tablespoon oil and mushrooms. Cook for 5 to 8 minutes or until mushrooms are softened and liquid is evaporated, stirring occasionally.
Return chicken to skillet; stir in cream. Bring to boiling; reduce heat. Boil gently, uncovered, for 3 minutes. Stir in 1/2 cup of the Gorgonzola cheese, the Parmesan cheese, the remaining 1/4 teaspoon salt, and the remaining 1/4 teaspoon pepper. Cook and stir about 1 minute or until cheeses are melted.
Add chicken mixture, the remaining 1/2 cup Gorgonzola cheese, and parsley to hot cooked pasta; toss gently to combine.