Place each chicken breast between two sheets of plastic wrap on a cutting board. Gently pound the chicken to an even thickness of about 1/2 inch, starting from the center and working outward. Season with salt and pepper.

Place the oil in a skillet over medium-high heat. When the oil is hot, place the chicken breasts in the skillet and cook for about 4 to 5 minutes per side, or until cooked through. Remove the chicken breasts from the skillet and let rest for several minutes before slicing into 1/4-inch slices.

Place the skillet back over medium-high heat. Add an additional 1 to 2 tablespoons of oil to the skillet if needed, and sauté the mushrooms with about 1/2 teaspoon of salt until the mushrooms have browned.

Prepare the pasta according to the package directions. Drain.

To make the sauce, combine the half and half and Gorgonzola cheese in a saucepan over medium heat, stirring until slightly thickened. Add the sautéed mushrooms and mix well.

To serve, divide the cooked pasta equally among 4 plates and top each with chicken slices. Drizzle with the sauce and top with chopped tomatoes and shredded Parmesan.