Parmesan Pasta With Chicken & Rosemary

By ltrodrigu

Ingredients

• 12 ounces orecchiette
• 1 2-2 1/2-pound rotisserie chicken
• 2 tablespoons chopped fresh rosemary
• 3/4 cup grated Parmesan (3 ounces)
• kosher salt
• freshly ground black pepper

Details

Adapted from realsimple.com

Preparation

Step 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.

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.