Cook the Pasta: Bring a large pot of salted water to a boil. Add linguine or spaghetti and cook until al dente, about 8-10 minutes. Drain and toss with olive oil.

Sauté the Vegetables: In a large skillet, heat olive oil and sauté onion and garlic until fragrant. Add mushrooms and cook until softened.

Add the Chicken: Stir in shredded rotisserie chicken and heat through for 2-3 minutes.

Prepare the Creamy Sauce: In a separate saucepan, melt butter and whisk in flour to create a roux. Gradually add chicken broth and half & half, whisk until thickened.

Season the Sauce: Stir in lemon juice, sea salt, black pepper, and parsley. Simmer for a few minutes.

Combine Everything: In a bowl, combine pasta, chicken mixture, and sauce. Fold together until evenly coated.

Assemble for Baking: Transfer to a greased baking dish and top with mozzarella cheese.

Bake to Perfection: Preheat oven to 375°F (190°C) and bake for 20-25 minutes until cheese is bubbly and golden brown.