Bring a large pot of water to a boil; season with salt.
In a medium skillet, add olive oil and sauté garlic and rosemary over medium-high heat for 1 minute. Brown chicken evenly, about 7 minutes. Season with salt and pepper.
Add wine and reduce to half, stir in tomato sauce and chicken stock, bring 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.
Over high heat, combine pasta with chicken ragout. Finish with cheese and parsley before serving.
