Boursin Chicken Pasta

This Creamy Boursin Chicken Pasta with spinach and sun-dried tomatoes is a cozy, restaurant-worthy dinner that comes together in just 30 minutes. Tender, golden chicken meets al dente pasta, all wrapped in a luxurious garlic-and-herb Boursin sauce that clings to every bite. It’s rich, comforting, and packed with flavor perfect for busy weeknights or an effortless date-night meal.

Ingredients

• 2 boneless, skinless chicken breasts
• 8 ounces pasta (penne or fettuccine)
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 cup fresh spinach
• 1/2 cup sun-dried tomatoes, chopped (oil-packed, drained)
• 8 ounces Boursin cheese (garlic & herb flavor)
• 1/2 cup chicken broth (plus more as needed)
• Salt, to taste
• Freshly ground black pepper, to taste
• Fresh basil, chopped or torn, for garnish
• Freshly grated Parmesan cheese, for serving
• Reserved pasta water, as needed (up to 1/2 cup)

Instructions

1. Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Before draining, reserve about 1/2 cup of the starchy pasta water, then drain and set the pasta aside.
2. While the pasta cooks, pat the chicken breasts dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
3. Heat the olive oil in a large skillet over medium heat. Add the chicken and cook for 6–7 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C). Transfer the chicken to a plate and let it rest for a few minutes before slicing into strips or bite-sized pieces.
4. In the same skillet, reduce the heat to medium-low if needed. Add the minced garlic and sauté for about 30–60 seconds, just until fragrant do not let it burn.
5. Add the chopped sun-dried tomatoes and fresh spinach to the skillet. Cook, stirring, until the spinach is wilted and the tomatoes are warmed through, 1–2 minutes.
6. Crumble or spoon in the Boursin cheese and pour in the chicken broth. Stir continuously until the cheese melts and forms a smooth, creamy sauce. If the sauce seems too thick, add a splash of the reserved pasta water at a time until it reaches your desired consistency.
7. Return the cooked pasta and sliced chicken to the skillet. Toss gently until everything is well coated in the creamy Boursin sauce. Taste and adjust seasoning with additional salt and pepper, if needed.
8. Remove from heat. Serve the pasta hot, garnished with fresh basil and a generous sprinkle of grated Parmesan cheese.

Variation

1. Swap the protein: Use cooked shrimp, sliced Italian sausage, or rotisserie chicken in place of the chicken breasts for a twist or to use up leftovers.
2. Make it veggie: Skip the chicken and add extra veggies like mushrooms, roasted peppers, or broccoli. Use vegetable broth for a fully vegetarian version.
3. Baked version: Transfer the finished pasta to a baking dish, top with extra Parmesan and mozzarella, and bake at 375°F (190°C) for 10–15 minutes until bubbly and golden on top.

Cooking Notes

1. Pound the chicken breasts to an even thickness for more consistent cooking and juicier results.
2. Cook the garlic gently over medium-low heat if it browns too quickly, the sauce can pick up a bitter flavor.
3. Salt the pasta water generously; this is your first layer of seasoning and makes a big difference in overall flavor.

Serving Suggestions

1. Serve with a simple green salad dressed with lemon and olive oil to balance the richness of the sauce.
2. Pair with warm garlic bread, focaccia, or crusty baguette to soak up every bit of the creamy Boursin sauce.
3. Finish each plate with extra fresh basil, a squeeze of lemon, or an extra grating of Parmesan for brightness and depth.

Tips

• Slice the rested chicken against the grain for the most tender texture.
• If you prefer a looser sauce, reserve a bit more pasta water you can always add more at the end, but you can’t take it out.
• Prep and chop all ingredients before you start cooking; the sauce comes together quickly once the chicken is done.

Prep Time:

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Nutritional Information (Per Serving)

• Calories: 480 kcal
• Protein: 28 g
• Sodium: 620 mg

Frequently Asked Questions

1. Can I use a different cheese instead of Boursin?
   Yes. You can use herbed cream cheese or a mix of cream cheese and a little garlic plus Italian herbs. The flavor will be slightly different, but still creamy and delicious.
2. Can I make this ahead of time?
   This pasta is best served fresh, but you can cook the chicken and boil the pasta ahead. Store them separately, then quickly make the sauce and toss everything together before serving.
3. How do I store and reheat leftovers?
   Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat with a splash of milk, cream, or broth to loosen the sauce.
4. Can I use whole wheat or gluten-free pasta?
   Absolutely. Whole wheat or gluten-free pasta both work well here just cook according to package directions and watch the texture closely.

Conclusion

Creamy Boursin Chicken Pasta is the kind of dish that feels special but fits right into a busy weeknight. Tender chicken, silky garlic-herb sauce, and pops of spinach and sun-dried tomato come together in one skillet with minimal effort. Keep this recipe in your rotation whenever you’re craving comforting, flavor-packed pasta without the fuss.

Boursin Chicken Pasta

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• Author: Avery
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Omnivore

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Description

This Creamy Boursin Chicken Pasta with spinach and sun-dried tomatoes is a cozy, restaurant-worthy dinner that comes together in just 30 minutes. Tender, golden chicken meets al dente pasta, all wrapped in a luxurious garlic-and-herb Boursin sauce that clings to every bite. It’s rich, comforting, and packed with flavor perfect for busy weeknights or an effortless date-night meal.

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Ingredients

Scale 1x2x3x

• 2 boneless, skinless chicken breasts
• 8 ounces pasta (penne or fettuccine)
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 cup fresh spinach
• 1/2 cup sun-dried tomatoes, chopped (oil-packed, drained)
• 8 ounces Boursin cheese (garlic & herb flavor)
• 1/2 cup chicken broth (plus more as needed)
• Salt, to taste
• Freshly ground black pepper, to taste
• Fresh basil, chopped or torn, for garnish
• Freshly grated Parmesan cheese, for serving
• Reserved pasta water, as needed (up to 1/2 cup)

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Instructions

1. Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Before draining, reserve about 1/2 cup of the starchy pasta water, then drain and set the pasta aside.
2. While the pasta cooks, pat the chicken breasts dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
3. Heat the olive oil in a large skillet over medium heat. Add the chicken and cook for 6–7 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C). Transfer the chicken to a plate and let it rest for a few minutes before slicing into strips or bite-sized pieces.
4. In the same skillet, reduce the heat to medium-low if needed. Add the minced garlic and sauté for about 30–60 seconds, just until fragrant do not let it burn.
5. Add the chopped sun-dried tomatoes and fresh spinach to the skillet. Cook, stirring, until the spinach is wilted and the tomatoes are warmed through, 1–2 minutes.
6. Crumble or spoon in the Boursin cheese and pour in the chicken broth. Stir continuously until the cheese melts and forms a smooth, creamy sauce. If the sauce seems too thick, add a splash of the reserved pasta water at a time until it reaches your desired consistency.
7. Return the cooked pasta and sliced chicken to the skillet. Toss gently until everything is well coated in the creamy Boursin sauce. Taste and adjust seasoning with additional salt and pepper, if needed.
8. Remove from heat. Serve the pasta hot, garnished with fresh basil and a generous sprinkle of grated Parmesan cheese.

Notes

• Use oil-packed sun-dried tomatoes for extra richness; pat off any excess oil before chopping.
• Thin the sauce gradually with reserved pasta water its starch helps the sauce cling to the noodles.
• If your skillet is crowded after adding the pasta and chicken, toss gently to avoid breaking the pasta.
• The sauce will thicken as it sits; loosen leftovers with a splash of broth or milk when reheating.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dinner, Main Course, Pasta
• Method: Stovetop
• Cuisine: American, Italian-inspired

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 480 kcal
• Sugar: 5 g
• Sodium: 620 mg
• Fat: 23 g
• Saturated Fat: 12 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 3 g
• Protein: 28 g
• Cholesterol: 105 mg

Keywords: Boursin chicken pasta, creamy chicken pasta, garlic herb pasta, weeknight dinner, skillet pasta, spinach and sun-dried tomato pasta