Heat the oil a large skillet (with tall sides) or a pot over medium heat. Add the shallot and garlic and cook, stirring, for 1-2 minutes, being careful not to burn.
Add the white wine (if using) and cook, stirring, until reduced by half, 2-3 minutes.
Add the chicken broth, milk, uncooked pasta, salt, pepper, oregano and stir to combine. Increase the heat and bring contents in the pot to a boil. Once boiling, immediately reduce the heat to a very light simmer. Cook, simmering and uncovered, stirring frequently until the pasta is tender and most of the liquid has been absorbed, about 15 minutes. be careful and keep an eye on it while it's cooking. You want to stir it very often to prevent the milk for curdling.
When the pasta is tender, remove from heat. Stir in the butter, parmesan and parsley until the butter has melted and the cheese is well combined. Taste, add more salt-- if desired.
Serve immediately. Sprinkle a little breadcrumbs and crushed red pepper flakes on top, if you'd like! Enjoy!