Parmesan Pasta With Chicken and Rosemary

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Photo by James Merrell
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 689 calories
    • Calories 24 calories from fat
    • Fat 18 g
    • Sat Fat 7 g
    • Cholesterol 174 mg
    • Sodium 1355 mg
    • Protein 65 g
    • Carbohydrate 66 g
    • Fiber 3 g
  • March 2008

Ingredients

  1. Check 12ounces orecchiette (about 3 cups)
  2. Check 1 2- to 2 1/2-pound rotisserie chicken
  3. Check 2tablespoons chopped fresh rosemary
  4. Check 3/4cup grated Parmesan (3 ounces)
  5. Check 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.