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Combine 8 ounces pasta, trimmed chicken thighs, 4 cups mushrooms, 2 cups Brussels sprouts, chopped onion, sliced garlic, 5 tablespoons cheese, 1¼ teaspoons thyme, ¾ teaspoon rosemary and 1 teaspoon salt in a large pot.
Stir in 4 cups water.
Bring to a boil over high heat.
Boil, stirring frequently, until the pasta is cooked and the water has almost evaporated, 10 to 12 minutes.
Remove from heat and let stand, stirring occasionally, until thickened, 3 to 5 minutes.
Serve sprinkled with 2 tablespoons chives.