Method

• 1.
  Preheat the oven to 190°C. Grease a 2.5L (10-cup-capacity) baking dish.
• 2.
  Cook pasta according to packet instructions, then drain and rinse under cold water.
• 3.
  Meanwhile, remove skin from chicken and shred meat into a large bowl.
• 4.
  Combine rosemary, garlic, pine nuts, currants and stock in a saucepan over high heat. Bring to a simmer, then cook for 4 minutes or until infused and thickened slightly.

• 5.
  Pour infused stock over chicken and add cream, 1 cup (125g) Gruyere and 1/2 tsp freshly ground black pepper. Toss to combine. Place pasta in prepared baking dish and fill shells with chicken mixture. Pour over remaining liquid, then scatter with remaining 1/3 cup (40g) Gruyere. Drizzle with oil, then bake for 45-50 minutes or until golden.
• 6.
  Drizzle with extra oil and scatter with extra pine nuts and micro parsley to serve.