Melt the butter over high heat in a saucepan. Add the shallot and cook, stirring often, until golden brown, about 6 to 8 minutes. Cook's Note: Be attentive to this. You don't want any brown crispy shallot edges.
Reduce the heat to medium, and add 2 tablespoons butter along with the alphabet pasta. Cook, stirring often, until the pasta is coated in the butter and is light and golden, about 2 minutes.
Add 1 cup chicken stock, and bring everything to a boil. Let the liquid get incorporated, then once absorbed add another 2 cups or more stock about a cup at a time. Continue boiling, stirring all the while, until the pasta absorbs the stock, about 10 minutes. If the mixture becomes too thick before the pasta finishes, pour in a little more stock or water.
Stir in the grated Parmesan, salt and pepper to taste.
Check the pasta's consistency, and add more stock, if needed. Cook's Note: You are looking for a slightly loose consistency with the pasta having a bit of a bite in its center.
Fold in the chopped parsley, and add a bit more salt and pepper, if needed.
Transfer the pasta to warm shallow soup bowls alongside Fried Chicken.
Recipe courtesy of Chuck Hughes