Bring a large pot of salted water to a boil and cook the chickpea tagliatelle according to package directions until al dente, reserving two tablespoons of pasta water.
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat and add the diced chicken breast, seasoning with half of the sea salt and black pepper.
Cook the chicken for 5 to 6 minutes until golden brown and cooked through, then remove the chicken from the skillet and set aside on a plate.
In the same skillet, add the sliced cremini mushrooms and cook for 4 minutes until they release their moisture and become deeply caramelized.
Stir in the minced garlic and cook for 30 seconds until fragrant, being careful to avoid burning the garlic.
Return the cooked chicken to the skillet along with the drained tagliatelle and the reserved pasta water, tossing everything together over low heat to combine.
Remove the skillet from the heat and drizzle the truffle oil over the mixture, tossing once more to ensure the pasta is evenly coated in the aromatic oil.
Serve the dish immediately, garnished with the grated parmesan cheese, fresh chopped parsley, and the remaining sea salt and black pepper.