Chicken Parmesan Pasta
Updated Oct 20, 2022, Published Oct 09, 2013
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Chicken Parmesan Pasta
Ingredients
- 12 ounces gluten-free fusilli or penne
- 1 gluten-free rotisserie chicken
- 1 tablespoon minced fresh rosemary
- 1 cup grated parmesan cheese
- Kosher salt and freshly ground black pepper
- Olive oil, for serving
Instructions
- Bring a large pot of heavily salted water to a boil, add the pasta, and cook according to the package directions.
- Reserve 1 cup of the starchy cooking water, drain the pasta, and return the pasta to the pot.
- While the pasta is cooking, shred the chicken, discarding the skin and bones.
- Add the chicken to the drained pasta with the reserved starchy cooking water, rosemary, ¾ cup of parmesan cheese, ½ teaspoon salt, and ½ teaspoon pepper.
- Cook, stirring, over medium-low heat until the sauce thickens slightly, 3-4 minutes.
- To serve, drizzle with some olive oil and sprinkle with the remaining ¼ cup parmesan cheese.
Nutrition
Calories: 843kcalCarbohydrates: 62gProtein: 83gFat: 29gSaturated Fat: 10gCholesterol: 252mgSodium: 1261mgPotassium: 724mgFiber: 1gVitamin A: 330IUCalcium: 313mgIron: 2.6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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