Start a pot of salted water to cook pasta. Cook pasta for 2 minutes less than package instructions for al dente. Drain, reserving 1/2 cup or so of pasta cooking water.

Meanwhile, season chicken generously with salt and pepper. Heat oil over medium-high flame in a large sauté pan. Add chicken and half the oregano. Cook, stirring occasionally, until lightly browned, about 5 minutes. Transfer to a bowl and reserve.

Reduce heat to medium and add onion to pan. Season with salt and pepper. Cook, stirring frequently, for about 1 minute. Add garlic and remaining oregano, stir to combine and cook for about 2 minutes, stirring frequently. You just want to soften the onion—reduce heat if it starts to brown.

Clear a space in the middle of the pan and add tomato paste, pressing lightly to flatten. Let it brown slightly for a minute or so.

Add tomatoes. Stir to combine, scraping up any browned bits. Add wine and stir to combine. Bring to a boil, reduce heat and simmer for 8 to 10 minutes.

Add drained pasta to the pan, along with about 1/2 cup pasta water, stirring to combine. Cook, stirring frequently, until pasta is completely cooked, about 2 minutes. Adjust seasoning with salt and pepper.

Spoon into shallow pasta bowls and serve, passing around Parmesan, if desired.