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Place a large saucepan of salted water onto boil.
Roughly chop the mushrooms.
In a large frying pan, add the olive oil and butter over a medium heat.
Once foaming, add the minced chicken and cook for 4-5 minutes until it starts to brown.
Add the chopped mushrooms and garlic and continues cooking for 3-4 minutes until all the water has evaporated and they begin to colour.
Pour in the chicken bone broth and allow to reduce by 50%.
In the meantime, cook the pasta.
Transfer the pasta into the sauce and toss with some pasta water.
Remove from the heat and toss through the parmesan and chives until you have a thick, glossy sauce.
If it’s dry, add a little more water.
If it’s too wet, return a low heat and keep tossing.
Season with salt, black pepper and lemon juice to paste.
Divide between 2 bowls and finish with extra parm.
Serve with a punchy side salad.