Parmesan Pasta With Chicken and Rosemary

• 12 ounces orecchiette
• 3 12 lbs rotisserie-cooked chicken
• 2 tablespoons chopped fresh rosemary
• 34 cup grated parmesan cheese
• kosher salt and pepper

1. Cook the pasta according to the package directions.
2. Shred the chicken, using a fork or your fingers, while the past cooks.
3. Discard the skin and bones.
4. Drain the pasta, reserving 11/4 cups of the water.
5. Return the pasta to the pot.
6. Add the reserved pasta water, chicken, rosemary, 1/2 cup of the Parmesan, 1/2 teaspoon pepper to the pot.
7. Stir over medium-low heat until the sauce has thickened slightly, about 2 minutes.
8. Divide among individual bowls and sprinkle with the remaining Parmesan.

orecchiette, chicken, fresh rosemary, parmesan cheese, kosher salt

Taken from www.food.com/recipe/parmesan-pasta-with-chicken-and-rosemary-297765 (may not work)