1. Start by cooking the whole wheat pasta according to the package instructions. Once done, drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the cubed chicken breast and cook until browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the minced garlic and diced onion. Sauté for 2-3 minutes until the onion becomes translucent and the garlic is fragrant.
4. Stir in the chickpeas, oregano, and red pepper flakes. Cook for another 2 minutes, allowing the flavors to meld.
5. Pour in the chicken broth and bring to a simmer. Return the cooked chicken to the skillet and let it simmer for 5 minutes, allowing the broth to reduce slightly.
6. Add the cooked pasta to the skillet. Toss everything together, ensuring the pasta is well coated with the sauce.
7. Sprinkle the freshly grated Parmesan cheese over the top, stirring until it melts into the pasta, creating a creamy texture.
8. Season with salt and pepper to taste. Serve immediately, garnished with fresh basil leaves.

A little tip I learned from Mama Lou: when cooking pasta, always reserve a bit of the cooking water. It can help adjust the consistency of your sauce if needed.