Parmesan Pasta with Chicken and Rosemary

Adapted from Real Simple

This is a terrific weeknight meal that’s simple yet packed with protein. You may be surprised by how much flavor just a few ingredients can create. Add a green vegetable or a big salad on the side and you’re set. If you prefer a vegetarian option, substitute a can of drained, rinsed chickpeas or cannellini beans for the chicken.

  • 2 large bone-in, skin-on chicken breasts (see tips)
  • Olive oil
  • Kosher salt
  • Black pepper
  • 3/4 pound short pasta
  • 2 tablespoons chopped fresh rosemary
  • 1/2 cup freshly grated Parmesan cheese, plus more for serving
  • Preheat oven to 350 degrees F.
  • Place chicken breasts on a large baking sheet. Rub will a little olive oil, then season liberally with kosher salt and black pepper. Roast for 35 minutes, or until meat is just cooked through. Remove from oven and allow to cool slightly. Remove the skin and bones, then chop into bite-sized pieces.
  • Meanwhile, bring a large pot of generously salted water to a rapid boil. Cook pasta according to package directions for al dente. Before draining, reserve 1 cup of cooking water. Drain the pasta and return it to the pot. Add the cooked chicken, rosemary, Parmesan, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and about 1/2 the reserved cooking liquid. Stir over medium-low heat. If the mixture seems dry, add a little more cooking liquid until there is a light sauce coating the pasta. Remove from heat and serve with additional Parmesan cheese.
  • Quick Tips
  • 1. Want to make this into a 15 minute meal? Buy a rotisserie chicken instead and remove the meat and bones. It will barely take you longer than it takes to make the pasta.
  • 2. I wasn’t sure if my picky toddler would eat this with the rosemary mixed in, so I first set aside a few bites of chicken and a few pieces of pasta. I served his plate with the chicken, the pasta and then finally a small serving of the combined dish including the rosemary. I was surprised that he ate the finished dish and left the plain chicken!

Preparation time: 10 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 4

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