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.
Featured in: A Creamy, Spicy Pasta Dish to Warm Your Soul.
Ingredients2 tablespoons unsalted butter
2 large shallots, very thinly sliced
1 teaspoon Aleppo pepper or crushed red pepper flakes, plus more, for serving
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
12 ounces (340g) short whole-wheat pasta (penne, rigatoni, and macaroni are my favorites here)
4 cups (960ml) chicken stock or water
2 cups (390g) shredded chicken
1/4 cup (60ml) heavy cream
1/2 cup chopped fresh herbs, such as oregano, parsley, sage, and basil, plus more, for serving
2 tablespoons fresh lemon juice, plus 1 teaspoon lemon zest