Begin by boiling a large pot of water on high heat. Add a generous pinch of salt and stir in the whole wheat pasta, cooking until al dente according to package instructions, usually about 8-10 minutes. Reserve about 1 cup of the pasta water before draining the pasta in a colander.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil shimmers, add 4 minced cloves of fresh garlic, sautéing for about 1 minute until fragrant but not browned.

Add 8 ounces of sliced mushrooms to the skillet, cooking for 5-7 minutes until they are tender and beautifully caramelized.

Push the mushrooms to one side of the skillet and add 1 pound of diced lean chicken breast. Sear the chicken for about 6-8 minutes until golden brown and fully cooked.

Pour in 1 cup of low-sodium chicken broth, stirring to combine. Let the mixture simmer for about 5 minutes.

Add the zest and juice of 1 lemon to the skillet, stirring well to incorporate. Adjust seasoning as needed.

Transfer the drained whole wheat pasta into the skillet, tossing everything together. Gradually add reserved pasta water to reach desired sauciness.

Serve the pasta immediately, garnished with freshly chopped parsley and a crack of black pepper.