Description
A quick and comforting pasta dish made in just 30 minutes, featuring tender chicken, creamy garlic-herb Boursin cheese sauce, and perfectly cooked pasta. A weeknight-friendly recipe that feels indulgent without the fuss.
Ingredients
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2 tablespoons olive oil
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1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
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1 teaspoon salt
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½ teaspoon black pepper
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12 ounces pasta (penne, rigatoni, or fettuccine)
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2 cloves garlic, freshly minced
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5.2 ounces Boursin cheese, Garlic & Herb flavor
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½ cup heavy cream
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½ cup chicken broth
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2 tablespoons fresh parsley, chopped
Optional Add-Ons:
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2 cups fresh spinach, chopped
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½ cup sun-dried tomatoes, chopped
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1 cup mushrooms, sliced
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¼ teaspoon red pepper flakes
Instructions
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Season chicken with salt and pepper. Heat olive oil in a skillet over medium heat, and cook the chicken until golden and fully cooked (6–8 minutes). Remove and set aside.
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Bring a large pot of salted water to a boil. Cook pasta until al dente, reserving 1 cup of pasta water before draining.
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In the same skillet, sauté garlic for 1 minute. Reduce heat and stir in Boursin cheese and heavy cream until smooth.
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Add chicken broth, stir, then return chicken to the skillet. Toss in pasta until evenly coated. Add reserved pasta water if the sauce is too thick.
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Garnish with parsley and serve hot.
Notes
Reserve pasta water to adjust sauce consistency.
Chicken thighs give richer flavor and juicier bites.
Veggies like spinach, mushrooms, or sun-dried tomatoes add nutrition and variety.
Leftovers keep up to 3 days; reheat with a splash of cream or milk.
Food safety: if you cook the chicken yourself, make sure it reaches an internal temperature of 165°F (74°C), as recommended by the USDA and Health Canada.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop, Skillet
- Cuisine: American / Italian-inspired