Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente, 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. Add the chicken and sauté until golden brown and cooked through, then remove from the pan and set aside.
In the same skillet, add the sliced cremini mushrooms and sauté for 5 minutes until they release their moisture and begin to brown.
Add the minced garlic to the mushrooms and cook for 1 minute until fragrant, being careful not to burn the garlic.
Return the chicken to the skillet and add the fresh baby spinach, stirring until the spinach is just wilted.
Add the cooked pasta and the reserved pasta water to the skillet, tossing everything together to create a light sauce.
Remove from heat and stir in the parmesan cheese, the remaining salt and pepper, and fresh parsley before serving.