Boursin Chicken Pasta
This creamy Boursin Chicken Pasta is a quick and delicious meal combining tender chicken, fresh spinach, and rich cheese.
Equipment
- Skillet
- Pot for boiling pasta
Ingredients
- 8 ounces uncooked bowtie pasta (227g)
- 1 tablespoon butter (14g)
- 2 cloves garlic minced
- 1 package Boursin Fine Herbs & Garlic cheese (5.2 ounce) (147g), softened
- ¾ cup chicken broth (180ml)
- ½ cup heavy/whipping cream (120ml)
- ½ teaspoon lemon juice
- 1-2 chopped fresh parsley (15-30ml)
- 2 cups fresh baby spinach (packed)
- 2 cups cooked/rotisserie chicken (300g), shredded
- salt to taste
- pepper to taste
- parmesan cheese Freshly grated, optional to taste
Instructions
- Start by boiling water in a pot and adding in your bowtie pasta. Cook until al dente, which should take about 8-10 minutes. Add salt to the water before cooking for extra flavor.
- In a skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Be careful not to burn the garlic, as it will taste bitter if overcooked.
- Once the garlic is ready, add the softened Boursin cheese into the skillet and stir until it melts into a smooth, creamy texture. If the mixture is too thick, add a splash of chicken broth to loosen it.
- Add the chicken broth and heavy cream to the skillet. Mix well until combined and you see a luscious sauce forming. Keep the heat low to ensure it does not boil.
- Add the shredded chicken and fresh spinach to the skillet. Stir until the spinach wilts down, which should take a couple of minutes. Ensure everything is warmed through without overcooking the spinach.
- Squeeze in the lemon juice and sprinkle in the onion powder and Italian seasoning. Taste the sauce and adjust with salt and pepper as needed.
- Drain the cooked bowtie pasta and add it to the skillet with the sauce. Gently toss everything together, ensuring the pasta is well coated in the creamy sauce. If the mixture seems dry, add some hot pasta water to achieve the desired consistency.
- Finish by sprinkling with fresh parsley and grated parmesan cheese, if desired. Serve hot and enjoy.
Notes
Store leftover Boursin chicken pasta in an airtight container in the refrigerator for 3-4 days. Slowly reheat over low heat, adding a splash more cream or broth if needed.
If the sauce becomes too thick, gradually add hot pasta water to adjust the consistency.
If the pasta sticks together after draining, toss it with a teaspoon of olive oil to prevent clumping.
For enhanced flavor, adjust seasoning with salt, pepper, or fresh herbs as needed.
Using high-quality Boursin cheese results in a rich creamy texture without complicated techniques.