Chicken Parmesan Pasta

Chicken Parmesan Pasta

Carol Kicinski
Prep Time 25 mins
Cook Time 25 mins
Servings 2


  • 6 ounces gluten-free fusilli or penne
  • 1/2 gluten-free rotisserie chicken shredded
  • 1 sprig fresh rosemary leaves minced
  • 0.5 cup grated parmesan cheese
  • Kosher salt and freshly ground black pepper
  • Olive oil for serving


  • Bring a large pot of heavily salted water to a boil, add the pasta, and cook according to the package directions.
  • Reserve 0.5 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, 0.38 cup of parmesan cheese, 0.25 teaspoon salt, and 0.25 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.
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Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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