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.
Ingredients
Scale
- 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
- 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.
- While the pasta cooks, pat the chicken breasts dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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