Pasta with Shredded Chicken and Rosemary

I’ve said it before and I’ll say it again…if a recipe has the words “shredded” and “chicken” in it, I am completely, 100% in.  There’s something about bite-sized pieces of chicken that just means comfort food to me, and if you include a little pasta and cheese with it…oh my goodness.  And this particular one also involves one of my favorite fresh herbs, conveniently one that is currently growing like gangbusters in my back yard.  Rosemary!  If you are ever feeling blue, rub a few rosemary leaves between your fingers and inhale deeply.  It’s pretty much guaranteed to make you feel better.

Anyway.  This is a fast and simple dish that will make short work of any leftover cooked chicken you have in your fridge.  Whenever I am grilling chicken for anything else, I make sure to throw a few extra pieces on, because grilled chicken is just about perfect in recipes like this one.  Let it come to room temperature and tear it into those nice little bite-sized pieces while you are cooking up some pasta.  I like to use orecchiette (those little round ones) because they do such a nice job of holding the sauce, but pretty much any short pasta will do.  Make sure you salt the pasta water up good, and scoop out some of the pasta water right before you drain it.

Once the drained pasta is back in the pot, toss in the chicken, some parmesan cheese, some of that glorious fresh rosemary, a little salt and pepper, and enough pasta water to make it into a nice light sauce.  Simmer it until everything is all warm and blended together.  Now all you have to to is spoon it into plates and dig in.

Shredded chicken…it never lets me down.

Pasta with Shredded Chicken and Rosemary
Serves: 2
  • 12 ounces orecchiette (about 3 cups)
  • 2 cups shredded cooked chicken
  • 2 tablespoons chopped fresh rosemary
  • ¾ cup grated Parmesan
  • Coarse salt and black pepper
  1. 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.
  2. Toss the pasta with the chicken, rosemary, reserved pasta water, ½ cup of the Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper.
  3. Cook, stirring, over medium-low heat, until the sauce has thickened slightly, 2 to 3 minutes. Sprinkle with the remaining ¼ cup of Parmesan.


Recipe adapted from Real Simple


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  1. Joanne says

    I always think that rosemary smells like comfort food…and you've definitely just amplified that with this pasta!

  2. C. Mitchell says

    Yum – this looks really good. I have a rosemary bush in our backyard that is growing like gangbusters too – so this is a perfect reason to use some of it. And such a beautiful pic of the rosemary too.

  3. Dianna says

    This looks really good. And what a great way to use leftover chicken. And cheese – everything is better with cheese. Well, not everything, lol.

    Rosemary, I like rosemary, except when I don't. Sometimes it just gets a bit too much for me, but maybe it's only when I've used the dried stuff. Maybe I just need to use it more.

    Anyway, thanks for this easy and delicious recipe.

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  5. pin says

    uhh, I always have this urge to cook for myself and try many new tasty recipes like this one.. But I’m still 14 so i’m a little short on fund. Plus, it’s really hard to get the ingredients from where I live.How I wish to be able to start cooking, like, now..

  6. Betsy says

    Yum! I’ve fixed this a couple of times, and the second time was for a date. It’s delicious and pretty easy! (I’ve used Asiago for it both times, incidentally, since that’s what I keep in my freezer ready to go.)


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