Parmesan Pasta With Chicken and Rosemary

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Ingredients

12
ounces
orecchiette (about 3 cups)
1
2- to 2 1/2-pound rotisserie chicken
2
tablespoons
chopped fresh rosemary
3/4
cup
grated Parmesan (3 ounces)
kosher salt and black pepper

Directions

  1. Cook the pasta according to the package directions. Reserve 1 ¼ cups of the cooking water. Drain the pasta and return it to the pot.
  2. Meanwhile, using a fork or your fingers, shred the chicken, discarding the skin and bones.
  3. Toss the pasta with the chicken, rosemary, reserved pasta water, ½ cup of the Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper.
  4. Cook, stirring, over medium-low heat, until the sauce has thickened slightly, 2 to 3 minutes. Sprinkle with the remaining ¼ cup of Parmesan.
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Parmesan Pasta With Chicken and Rosemary

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