Parmesan Pasta With Chicken and Rosemary

By mschweickert

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

Preparation

Step 1

Directions

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.

Meanwhile, using a fork or your fingers, shred the chicken, discarding the skin and bones.

Toss the pasta with the chicken, rosemary, reserved pasta water, ½ cup of the Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper.

Cook, stirring, over medium-low heat, until the sauce has thickened slightly, 2 to 3 minutes. Sprinkle with the remaining
¼ cup of Parmesan.