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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
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.