Description
A creamy, flavorful Chicken Boursin Cheese Pasta recipe where tender chicken and pasta are coated in a rich garlic and herb Boursin cheese sauce, enhanced with Parmesan and heavy cream for a comforting dinner perfect for weeknights.
Ingredients
Scale
Protein
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
Pasta
- 8 oz pasta (penne or fusilli)
Sauce
- 4 oz Boursin cheese (garlic & herb flavor)
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
Other
- 2 tbsp olive oil
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook Pasta: Cook the pasta according to package instructions until al dente, typically about 8-10 minutes. Drain well and set aside to keep warm.
- Cook Chicken: Heat olive oil in a large skillet over medium heat. Add the chicken pieces, season with salt and pepper, and cook for 5-7 minutes until browned and cooked through, stirring occasionally to ensure even cooking.
- Sauté Garlic: Add minced garlic to the skillet with the chicken and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Make Sauce: Reduce heat to low and stir in the Boursin cheese and heavy cream. Stir continuously until the cheese melts and the sauce becomes smooth and creamy.
- Combine Pasta and Cheese Sauce: Add the cooked pasta and grated Parmesan cheese to the skillet. Toss everything together gently to coat the pasta evenly with the creamy sauce.
- Season: Taste the pasta and adjust seasoning with additional salt and pepper if needed for balanced flavor.
- Garnish and Serve: Sprinkle chopped fresh parsley over the pasta for a pop of color and freshness. Serve the dish warm immediately.
Notes
- Use penne or fusilli pasta as they hold the sauce well, but any other pasta shape can be used.
- For a lighter version, substitute heavy cream with half-and-half or milk, though the sauce will be less rich.
- Make sure not to overcook the pasta; al dente texture is ideal for best mouthfeel.
- Fresh parsley adds a burst of freshness; feel free to use basil or chives as alternatives.
- This recipe can be doubled to serve a larger group.
