Irresistible Boursin Chicken Pasta
This creamy and flavorful Boursin Chicken Pasta is a quick and easy weeknight dinner that's sure to become a family favorite. Tender chicken and perfectly cooked pasta are coated in a decadent Boursin cheese sauce, creating a comforting and satisfying meal.
Equipment
- Large pot
- Skillet or Dutch oven
- Colander
- Measuring cups and spoons
- Knife
- Cutting board
- Wooden spoon or spatula
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 pound pasta penne, rotini, or your favorite shape
- 4 tablespoons butter
- 2 cloves garlic, minced
- ½ cup chicken broth
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- Fresh parsley, chopped for garnish
- Red pepper flakes, to taste optional
Instructions
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Drain the pasta and set aside.
- In a large skillet or Dutch oven, heat the olive oil over medium-high heat.
- Add the chicken pieces and season with garlic powder, paprika, salt, and pepper.
- Cook until the chicken is cooked through and lightly browned, about 5-7 minutes. Cook in batches if necessary to ensure even browning.
- Remove the chicken from the skillet and set aside.
- In the same skillet, melt the butter over medium heat.
- Add the minced garlic and cook until fragrant, about 30 seconds.
- Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Reduce the heat to low and add the Boursin cheese. Stir until the cheese is melted and smooth.
- Stir in the heavy cream and Parmesan cheese. Continue to stir until the sauce is creamy and well combined.
- If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Season with salt, pepper, and red pepper flakes (if using) to taste.
- Add the cooked pasta and cooked chicken to the skillet with the Boursin sauce.
- Toss everything together until the pasta and chicken are evenly coated in the creamy sauce.
- Garnish with fresh parsley before serving.
Notes
Don't overcook the pasta; al dente is best. Sear the chicken for added flavor. Salt your pasta water generously. Adjust the sauce consistency with pasta water or chicken broth. Get creative with vegetables like mushrooms, spinach, or sun-dried tomatoes. For a spicy version, add red pepper flakes or use Cracked Black Pepper Boursin. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or skillet with a splash of milk or broth.