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.
Aleppo pepper or crushed red pepper flakes, plus more, for serving
freshly ground black pepper
(340g) short whole-wheat pasta (penne, rigatoni, and macaroni are my favorites here)
(960ml) chicken stock or water
(390g) shredded chicken
(60ml) heavy cream
chopped fresh herbs, such as oregano, parsley, sage, and basil, plus more, for serving
fresh lemon juice, plus 1 teaspoon lemon zest
In This Recipe
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.