Parmesan Pasta with Chicken and Rosemary

Parmesan Pasta with Chicken and Rosemary

Real Simple APRIL 2008

  • Yield: Makes 4 servings


  • 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.

Nutritional Information

Amount per serving
  • Calories: 689
  • Calories from fat: 24%
  • Fat: 18g
  • Saturated fat: 7g
  • Cholesterol: 174mg
  • Sodium: 1355mg
  • Carbohydrate: 66g
  • Fiber: 3g
  • Protein: 65g

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Parmesan Pasta with Chicken and Rosemary recipe