Quarter mushrooms. Peel and mince shallot. Mince garlic. Zest and halve lemon. Pat chicken breasts dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.

On a separate cutting board, cover chicken breasts with plastic wrap. Using a heavy object, gently pound to a uniform thickness of ½". Add pasta to boiling water and cook until al dente, 3-5 minutes. Reserve ½ cup pasta water and drain in a wire-mesh strainer.

Place a medium non-stick pan over medium heat and add 1 Tbsp. olive oil. Add chicken breasts to hot pan and cook undisturbed until browned, 5-6 minutes. Flip, and cook until chicken reaches a minimum internal temperature of 165 degrees, 4-5 minutes. Remove chicken to a plate. Reserve pan; no need to wipe clean.

Return pan used to cook chicken to medium-high heat and add 2 tsp. olive oil. Add mushrooms to hot pan and cook 1 minute. Stir in shallot and garlic and cook until fragrant, 30 seconds. Add white wine, squeeze juice of half the lemon over pan, and cook until liquid is mostly reduced, 1-2 minutes. Add cream and reserved pasta water to sauce. Bring to a boil, reduce to a simmer, and cook until sauce is reduced by half, 4-6 minutes.

Remove sauce from burner and stir in half the Parmesan (reserve remaining for garnish). Season with a pinch of salt and pepper. Toss pasta with sauce. Plate dish as pictured on front of card, with remaining Parmesan, lemon zest, and a squeeze of remaining lemon, if desired. Bon appétit!