Ingredients
Scale
- 8 oz (225g) pasta (penne or fusilli work well)
- 2 boneless, skinless chicken breasts, diced
- 1 tbsp olive oil
- 1 (5.2 oz) package Boursin cheese (garlic & herb flavor recommended)
- 1/2 cup chicken broth
- 1/4 cup heavy cream (optional for extra richness)
- Salt and pepper to taste
- Fresh parsley and grated Parmesan for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
- Heat olive oil in a large skillet over medium-high heat. Add the diced chicken, season with salt and pepper, and cook for 5-6 minutes until golden and cooked through.
- Reduce heat to medium-low. Add the Boursin cheese and chicken broth to the skillet, stirring until the cheese melts into a smooth sauce. If using heavy cream, stir it in now for extra creaminess.
- Add the drained pasta to the skillet, tossing to coat in the sauce. If needed, add reserved pasta water a little at a time to loosen the sauce. Garnish with fresh parsley and grated Parmesan before serving.
Notes
- Pasta Choice: Short pasta like penne or fusilli holds the sauce better.
- Boursin Flavor: Garlic & herb Boursin adds depth, but any variety works.
- Chicken Substitutes: Try shrimp or mushrooms for a twist.
- Extra Creaminess: Stir in a splash of heavy cream or pasta water as needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520 Kcal
- Sugar: 3g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 105mg