Chicken Parmesan Pasta

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, 3/4 cup of Parmesan cheese, 1/2 teaspoon salt, and 1/2 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 1/4 cup Parmesan cheese.