Bring a large pot of lightly salted water to a boil. Once boiling, stir in 6 oz of linguine (or 12 oz for 4 servings). Cook 9-11 minutes, or until al dente, stirring occasionally. Reserve 1/2 cup pasta cooking water (1 cup for 4 servings). Strain linguine; shake off excess water. Return to pot. Drizzle with 1–2 teaspoons olive oil. Stir to coat.

Wipe 4 oz of cremini mushrooms (or 8 oz for 4 servings) clean with damp paper towels. Remove stems if desired. Cut into 1/4 inch slices. Mince garlic (4 oz or 8 oz for 4 servings).

Heat 1 tablespoon cooking oil in a large sauté pan over medium-high heat. Add sliced mushrooms to hot pan. Season with about 1/4 teaspoon Tuscan heat spice, 1/4 teaspoon salt, and a pinch of pepper (1/2 teaspoon Tuscan heat spice and 1/2 teaspoon salt for 4 servings). Cook 3-5 minutes, or until softened, stirring occasionally. Add minced garlic. Cook 1-2 minutes, or until garlic is fragrant, stirring frequently. Add peas (2 oz or 5 oz for 4 servings), creamy mushroom broth (1 oz or 2 oz for 4 servings), and reserved pasta cooking water. Stir to combine. Cook 2-3 minutes, or until sauce is warmed through, stirring occasionally. Remove from heat.

Open package of chopped chicken breast (10 oz or 20 oz for 4 servings) and drain off any excess liquid. Cut any larger strips in half lengthwise if necessary. Place in a medium bowl. Season with 1/2 teaspoon Tuscan heat spice (1 teaspoon for 4 servings), salt, and pepper. Drizzle with 1–2 teaspoons cooking oil. Stir to coat. Heat 1.5 tablespoons cooking oil in a medium sauté pan over medium-high heat. Add chicken to hot pan. Cook 3-4 minutes, or until fully cooked, stirring occasionally.

Transfer linguine to pan with sauce. Add truffle butter (1 tbsp or 2 tbsp for 4 servings). Stir until butter melts. Season with salt and pepper to taste.

Divide truffle linguine between bowls. Top with chicken. Enjoy!