Bring a large pot of salted water to a boil and cook the chickpea linguine according to package directions until al dente, reserving 2 tablespoons of the 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 extra virgin olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, then transfer to a plate.
In the same skillet, add the sliced cremini mushrooms and minced shallots, sautéing for 5-7 minutes until the mushrooms have released their moisture and turned deep brown.
Stir in the minced garlic and cook for 60 seconds until highly fragrant, being careful not to burn it.
Return the cooked chicken to the skillet and add the cooked linguine along with the reserved pasta water and the black truffle oil.
Toss the mixture continuously over low heat for 1-2 minutes until the liquid emulsifies into a light, glossy sauce that coats the noodles.
Garnish the dish with the remaining sea salt, black pepper, grated parmesan cheese, and freshly chopped parsley before serving.