One-Pot Spicy and Creamy Chicken Pasta

Ingredients

• 2 tablespoons unsalted butter
• 2 large shallots, very thinly sliced
• 1 teaspoon Aleppo pepper or crushed red pepper flakes, plus more for serving
• Kosher salt and freshly ground black pepper
• 12 ounces (340 g) short whole-wheat pasta, such as rigatoni or macaroni
• 2 cups (390 g) shredded cooked chicken
• 4 cups (960 ml) chicken stock or water
• ¼ cup (60 ml) heavy cream
• ½ cup chopped mixed fresh herbs, such as oregano, parsley, sage, and basil, plus more for serving
• 2 tablespoons fresh lemon juice
• 1 teaspoon finely grated lemon zest

Instructions

1. Heat the butter in a large skillet over medium heat. Add the shallots, Aleppo pepper, 2 teaspoons salt, and 1 teaspoon black pepper. Cook, stirring frequently, until the shallots are soft and golden, 5 to 8 minutes.
2. Stir in the pasta and chicken stock or water. Cover and bring to a boil.
3. Remove the lid and cook, stirring frequently and making sure no pasta sticks to the bottom, until the pasta is almost tender and cooked through, 8 to 12 minutes depending on the brand.
4. Stir in the shredded chicken and heavy cream and cook until heated through, 1 to 2 minutes.
5. Stir in the herbs, lemon juice, and lemon zest. Season with ¼ teaspoon salt. Serve hot with extra herbs and Aleppo pepper.