Parmesan Pasta With Chicken and Rosemary

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• 12 ounces orecchiette (about 3 cups)
• 1 2- to 2 1/2-pound rotisserie chicken
• 2 tablespoons chopped fresh rosemary
• 3/4 cup grated Parmesan (3 ounces)
• salt and black pepper

1. Cook the pasta according to the package directions. Reserve 1¼ cups of the cooking water. Drain the pasta and return it to the pot.
2. Meanwhile, using a fork or your fingers, shred the chicken, discarding the skin and bones.
3. Toss the pasta with the chicken, rosemary, the reserved pasta water, ½ cup of the Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring, over medium-low heat, until the sauce has thickened slightly, 2 to 3 minutes. Sprinkle with the remaining ¼ cup of Parmesan