Parmesan Pasta With Chicken And Rosemary

By allie5jones

Ingredients

• 12 oz. (3 c.) orecchiette pasta
• 1- 3 1/2 to 4 lb. rotisserie chicken
• 2 tbsp. chopped fresh rosemary
• 3/4 c. grated Parmesan
• kosher salt and pepper

Details

Servings 4

Preparation

Step 1

Cook the pasta according to the package directions. Shred the chicken, using a fork or your fingers, while the pasta cooks. Discard the skin and bones. Drain the pasta, reserving 1 1/4 cups of the water. Return the pasta to the pot. Add the reserved pasta water, chicken, rosemary, 1/2 cup of the Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper to the pot. Stir over medium-low heat until the sauce has thickened slightly, about 2 minutes. Divide among individual bowls and sprinkle with the remaining Parmesan.