Rating: 3 stars
404 Ratings
  • 1 star values: 49
  • 2 star values: 103
  • 3 star values: 79
  • 4 star values: 72
  • 5 star values: 101
Sara Quessenberry

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Credit: James Merrell

Recipe Summary

hands-on:
15 mins
total:
15 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

689 calories; calories from fat 24%; fat 18g; saturated fat 7g; cholesterol 174mg; sodium 1355mg; protein 65g; carbohydrates 66g; fiber 3g.
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