1 teaspoon kosher salt, divided, plus more for the pasta water

1/2 pound (8 ounces) fusilli pasta

1 bunch broccoli rabe, cut into 1-inch pieces

3 tablespoons olive oil

2 cloves garlic, smashed and peeled

1 shallot, sliced

1/2 teaspoon red pepper flakes, optional

Half a rotisserie chicken, meat pulled and shredded, about 2 cups shredded meat

1 cup freshly grated Parmigiano-Reggiano cheese

Bring a large pot of water to a boil over high heat. Season the water generously with salt. Cook the pasta for 2 minutes less than the package directions indicate, about 6 minutes. Add the broccoli rabe to the water with the pasta and cook for an additional minute. Drain well reserving 1 cup of the pasta water.

Heat a large skillet over medium-high heat. Add the oil and heat an additional minute. To the hot oil add the garlic, shallot, 1/2 teaspoon salt and red pepper flakes, if using. Cook, stirring often with a wooden spoon for 2 minutes or until soft and fragrant. Add the chicken and toss well to coat in all the flavors. Cook, stirring often until lightly browned, about 4 minutes. Add the pasta to the pan along with the Parmigiano-Reggiano. Toss well to combine adding the pasta water as needed to create a light sauce. Serve with additional cheese if desired.