12 oz orecchietta pasta 1 rotisserie chicken, baked 2 T chopped fresh rosemary 3/4 c grated fresh Parmesan s&p

Cook the pasta according to directions. Shred or cube the chicken while the pasta cooks. Drain the pasta, reserving 1.25 c of the water. Return pasta to the pot. Add the reserved water, chicken, rosemary, 1/4 c parmesan, s&p. Stir over med-low heat until the sauce has thickened slightly, @2 min. Serve with remaining Parmesan.