When you’re using whole-wheat or whole-grain pasta, high quality makes all the difference. (My favorite brands are Sfoglini and Rustichella d'Abruzzo.) And, I know, I’m asking you to chop a lot of herbs here. I like a hefty portion because it cuts the richness of the sauce. However, if you go with just parsley and basil, it’s quick to get to 1/2 cup.
Melt the butter in a large Dutch oven over medium heat. Add the shallots, Aleppo pepper (or crushed red pepper), salt, and black pepper. Cook, stirring frequently, until the shallots are soft and golden, 5 to 8 minutes.
Stir in the pasta and stock (or water), cover, and bring to a boil. Remove the lid and cook, stirring frequently and making sure there’s no pasta stuck to the bottom of the pot, until the pasta is almost tender and cooked through, 8 to 12 minutes. (This will depend on the brand and shape you’re using.) Stir in the chicken and cream and cook until heated through, 1 to 2 minutes more. Stir in the herbs, lemon juice, and lemon zest.
Serve hot, sprinkled with more herbs and Aleppo pepper.