Boursin Chicken Pasta
Creamy, garlicky, and comfortingly simple, this Boursin chicken pasta is a fast weeknight meal that looks restaurant-made and comes together in under 30 minutes.
Ingredients
Pasta and Chicken
- 8 oz pasta (fettuccine or penne)
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 cup chicken broth low-sodium for a lighter version
Sauce Preparation
- 1 cup Boursin cheese (garlic & herbs or plain) Can substitute with cream cheese and herbs
- 1 cup spinach (optional)
- to taste Salt and freshly ground black pepper
- to taste Parmesan cheese, for serving
Instructions
Preparation
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
- While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Pat the chicken dry and season both sides with salt and pepper.
Cooking
- Add the chicken to the skillet and cook until golden and cooked through, about 6–7 minutes per side.
- Remove the chicken to a cutting board and let rest for 5 minutes, then slice.
- In the same skillet, pour in chicken broth and scrape up any browned bits. Add Boursin cheese and stir until melted and creamy.
- If using spinach, add it to the sauce and cook until wilted, about 1–2 minutes.
- Add the cooked pasta to the skillet, tossing until coated in the sauce, using reserved pasta water to adjust the sauce consistency as needed.
Serving
- Serve immediately, topped with sliced chicken and a sprinkle of grated Parmesan.
Notes
Best enjoyed with a crisp salad, garlic bread, or roasted vegetables. Store leftovers in an airtight container for 3-4 days. Can freeze components separately for up to 2 months.