Bring a large pot of water to a boil; season with salt.
Sauté garlic, celery, carrot and rosemary with olive oil in a medium skillet over medium-high heat for 1 minute.
Stir in and brown chicken evenly by breaking up the meat. Cook about 7 minutes; season with salt and pepper.
Add wine and chicken broth, stirring constantly; bring it to a boil. Reduce heat to medium and simmer until a rich consistency is reached, about 20 minutes.
Cook pasta according to package directions. Drain pasta.
Combine pasta with chicken ragout in a large mixing bowl.
Toss in butter, Romano cheese, and parsley before serving.
