One-Pot Rosemary Chicken and Olive Garlic Noodles

Steps

1. Prepare first: cut the chicken thigh, crumble the rosemary, slice the garlic and the olives, juice the lemon, and chop the parsley.
2. Season the chicken with the rosemary, the black pepper and half of the salt.
3. Heat one third of the olive oil in a large, wide pot or Dutch-oven-style pot over medium-high heat. Cook the chicken 6 to 8 minutes, turning, until browned and it reaches 165°F (74°C). Move it to a plate.
4. Lower the heat to medium-low. Add the remaining two thirds of the olive oil, the garlic and the red pepper flakes to the pot and cook 2 minutes, stirring, until the garlic is pale golden.
5. Pour in the chicken broth and the water, scraping up the browned bits, and bring to a boil.
6. Add the pasta and stir well so the pieces don't stick. Simmer uncovered 10 to 12 minutes, stirring often, until the pasta is al dente and most of the liquid has become a glossy sauce.
7. Stir in the olives, the lemon juice, the remaining half of the salt and the chicken with any juices from the plate, and toss 1 minute to warm through.
8. Take the pot off the heat and toss in the Parmesan until creamy.
9. Divide among 4 bowls and top with the parsley.