Heat the oil in a heavy large skillet over medium-high heat. Add the chicken, season with salt and pepper, and cook until the juices evaporate and the chicken is golden, about 10 minutes. Add the shallots and garlic and saute until tender, about 2 minutes. Add the wine and stir to scrape up any brown bits on the bottom of the skillet. Add the rosemary and mix well. Add the marinara sauce and bring to a simmer. Reduce the heat to medium-low and simmer gently until the flavors blend
, about 10 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the linguine and cook until al dente
, stirring occasionally, about 8 minutes. Drain
, reserving 1 cup of cooking liquid. Add the linguine to the ragu
and toss to coat, adding some reserved cooking liquid to moisten. Transfer the pasta
to a large serving bowl. Sprinkle with Parmesan and serve.