Bring a medium pot of salted water to a boil and cook the chickpea pasta according to package directions, reserving 2 tablespoons of pasta water before draining.
While the pasta cooks, dice the chicken breast into bite-sized pieces and season with half of the sea salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden and cooked through, about 5-6 minutes, then remove from the pan and set aside.
In the same skillet, add the sliced mushrooms and minced shallot, sautéing until the mushrooms are browned and the shallots are translucent.
Add the minced garlic to the skillet and cook for 30 seconds until fragrant, then stir in the baby spinach until just wilted.
In a small bowl, whisk together the Greek yogurt and the reserved pasta water until smooth.
Reduce the skillet heat to low, return the chicken to the pan, and add the cooked pasta.
Pour the yogurt mixture over the pasta and toss gently to coat, ensuring the sauce does not boil to prevent curdling.
Remove from heat, drizzle with truffle oil, and season with the remaining sea salt and black pepper before serving.