Parmesan Pasta with Chicken and Rosemary
More From Real Simple
Amount per serving
- Calories: 689
- Calories from fat: 24%
- Fat: 18g
- Saturated fat: 7g
- Cholesterol: 174mg
- Sodium: 1355mg
- Carbohydrate: 66g
- Fiber: 3g
- Protein: 65g
- 12 ounces (3 cups) orecchiette pasta
- 1 3 1/2- to 4-pound rotisserie chicken
- 2 tablespoons chopped fresh rosemary
- 3/4 cup grated Parmesan
- Kosher salt and pepper
- 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.
Tip: Using water reserved from the pasta pot is a classic cook's trick. Starchy and salted, it makes a light, flavorful sauce when tossed with cheese and herbs. It's also great for thinning pestos and marinaras.
Only you will be able to view, print, and edit this note.Add Note
More Recipes Like This