Bring a pot of salted water to a boil and cook the linguine according to package directions until al dente; reserve 2 tablespoons of pasta water before draining.
While the pasta cooks, slice the chicken breast into thin strips and season with half of the sea salt and black pepper.
Heat the extra virgin olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden and cooked through, about 5-6 minutes, then remove from the pan and set aside.
In the same skillet, add the sliced cremini mushrooms and sauté until they release their moisture and turn deep brown.
Stir in the minced shallot and garlic, cooking for 1 minute until fragrant.
Pour in the chicken broth and reserved pasta water, scraping the bottom of the pan to release the flavorful browned bits.
Return the chicken to the skillet and add the cooked linguine, tossing everything together to coat in the light sauce.
Remove from heat and drizzle with the black truffle oil, then sprinkle with parmesan cheese, fresh parsley, and the remaining salt and pepper.
Toss one final time to ensure the truffle oil is evenly distributed and the cheese creates a light, creamy glaze.