1 pound skinless, boneless chicken thighs (3-4)
Freshly ground pepper
3/4 cup olive oil, plus more for drizzling
1 small onion, chopped
3 cloves garlic, minced
1/2 cup dry white wine
1/3 cup pitted Kalamata or Greta olives, roughly chopped, plus 1 tablespoon brine
1 sprig rosemary
1 15-ounce can tomatoes or fresh cherry tomatoes
12 ounces fettuccine
1/4 cup chopped parsley
Grated Parmesan cheese for topping
Bring a large pot of salted water to a boil.
Season the chicken with salt and pepper.
Heat the olive oil in a large pot over medium-high heat. Add the chicken and cook, turning until browned, about 7 minutes. Move the chicken to one side and add the onion, stirring until softened. Stir in the garlic, cook 30 seconds.
Add the wine, olive brine and rosemary. Cook, stirring it all together and scraping up any browned bits, until the liquid is mostly reduced, about 1 minute.
Add the tomatoes, 1/2 cup water and a pinch of salt. Bring to a boil, reduce to a simmer and cook until the chicken is cooked through and the sauce thickens, 8-10 minutes. Discard the rosemary, shred the chicken with two forks.
Meanwhile, cook pasta. Reserve 1 cup cooking water, then drain.
Add the pasta, olives and 1/2 cup cooking water to the mixture. Cook over medium heat, tossing, until the pasta is well coated, adding more cooking water as needed.
Season with salt and pepper and stir in parsley. Drizzle a little olive oil and top with Parmesan.