Bring a large pot of water to a boil and cook pasta one minute less than package directions.
In a large lidded-skillet, sauté onion, garlic and rosemary with 2-tablespoons olive oil. Once golden, add chicken and mushrooms. Season with salt and pepper.
Add sauce to the skillet and bring to a simmer with the lid on for 10 minutes on low heat. Stir occasionally.
Drain pasta then toss with the sauce and cook for one extra minute.
Remove from heat, add the cheese and serve with a drizzle of the remaining olive oil.
