Creamy Boursin Chicken Pasta
This is that creamy, cozy pasta that feels a little fancy but comes together so easily. The Boursin melts into the sauce and gives you something rich, garlicky, and perfect for a comforting dinner at home.
Juicy seasoned chicken and tender pasta get coated in a silky Boursin cream sauce that tastes fancy but comes together in under an hour. Pair this with a crunchy garlic bread for Sunday dinner.
Table of Contents
Ingredients
1 box pasta (I used Mezzi Rigatoni by Barilla)
1 tsp garlic powder
1 tbsp salt
1 tsp onion powder
1 tsp black pepper
1 tsp paprika
1 tsp oregano
3 tbsp oil
6 pieces thin-sliced chicken breast (about 2 breasts sliced thin)
4 tbsp butter, divided
1 small yellow onion, diced
5 cloves garlic, minced
2 tbsp water (for deglazing)
1 pint heavy cream
1 tbsp Italian seasoning
1 block Boursin cheese (Shallot & Chive)
Reserved pasta water, as needed
Step-by-Step Instructions
1. Cook the pasta
Bring a pot of salted water to a boil. Add the pasta and cook for about 10 minutes. Drain and set aside, reserving some of the pasta water
2. Season the chicken
In a bowl, combine garlic powder, salt, onion powder, black pepper, oregano, paprika, and oil. Use this mixture to season the thin-sliced chicken breast evenly.
3. Cook the chicken
In the same pot used to cook the pasta, add 2 tbsp of butter over medium heat. Pan-grill the chicken for about 6 minutes per side until cooked through. Remove the chicken from the pot, slice it, and set it aside.
4. Build the Sauce
Back in the same pot, add the remaining 2 tbsp of butter. Add the diced onion and garlic and cook until softened and fragrant. Add 2 tbsp of water to deglaze the pot, scraping up any flavor from the bottom.
5. Make it Creamy
Add the heavy cream and Italian seasoning. Stir, then add the entire block of Boursin cheese. Stir until fully melted and smooth.
6. Combine
Fold the reserved pasta into the sauce. If the pasta starts to dry out, add reserved pasta water a little at a time until creamy.
7. Finish
Add in half of the sliced chicken and fold it into the pasta. Top with the remaining chicken.
8. Serve
Serve warm and enjoy.
Notes from My Kitchen
That Boursin does all the work for you, it’s packed with flavor.
Pasta water helps keep everything silky, don’t skip it.
You can swap proteins depending on what you have.
This reheats really well, just add a splash of milk or water.
Creamy Boursin Chicken Pasta
Ingredients
Instructions
Chicken Lasagna Roll Ups
This is one of those feel-good meals that’s cheesy, comforting, and always a hit with the whole family. It’s easy to pull together, fun to serve, and perfect for those nights when you just want something warm and satisfying on the table.
These chicken lasagna roll-ups are one of those feel-good meals that’s cheesy, comforting, and always a hit with the whole family. It’s easy to pull together, fun to serve, and perfect for those nights when you just want something warm and satisfying on the table.
Table of Contents
Ingredients
1 box lasagna noodles, cooked
1 (15 oz) container ricotta cheese
1 bag shredded cheese (mixed cheddar or preferred blend)
½ tbsp adobo
½ tbsp black pepper
1 egg, beaten
1 cup fresh parsley, chopped
Shredded chicken (or filling of choice)
Pasta sauce (basil marinara used)
Shredded mozzarella cheese
Step-by-Step Instructions
Cook the noodles
Bring a pot of salted water to a boil. Add lasagna noodles and cook for 13 minutes. Drain and arrange in a single layer on parchment paper.
Make the ricotta mix
In a bowl, combine ricotta cheese, shredded cheese, adobo, black pepper, beaten egg, and chopped parsley. Mix until fully combined.
Assemble the roll-ups
Spread a layer of ricotta mixture onto each lasagna noodle. Add shredded chicken (link recipe) over the ricotta.
Prepare the pan
Spread a thin layer of pasta sauce on the bottom of a baking dish.
Roll & place
Gently roll each lasagna strip and place seam-side down into the prepared dish.
Repeat until finished.Top & bake
Spoon additional pasta sauce over the rolls. Sprinkle shredded mozzarella on top.
Bake uncovered at 350°F for 35 minutes.Serve
Remove from oven and serve warm.
Notes from My Kitchen
Laying noodles flat prevents sticking and tearing.
You can swap the filling depending on what you have on hand.
This one is mom-approved and perfect for family dinner.
Chicken Lasagna Roll Uos
Ingredients
Instructions
Italian Pasta Salad
A fresh, colorful pasta salad loaded with veggies, meats, and cheese. Tossed in a bold homemade dressing that brings everything together. Perfect for BBQs, beach days, or feeding a crowd.
A fresh, colorful Italian pasta salad loaded with veggies, meats, and cheese. Tossed in a bold homemade dressing that brings everything together. Perfect for BBQs, beach days, or feeding a crowd.
Table of Contents
Ingredients
Pasta & Mix-Ins
3 cups tricolor rotini pasta
½ small red onion, diced
½ green bell pepper, diced
½ red bell pepper, diced
½ orange bell pepper, diced
½ yellow bell pepper, diced
½ cup black olives
Bunch of fresh parsley, finely minced
1 cup diced mozzarella cheese (or mozzarella pearls)
1 cup grape tomatoes, halved
Pepperoni, sliced
Hard salami, diced
Dressing
½ cup extra virgin olive oil
½ cup apple cider vinegar (or red wine vinegar)
2 tbsp Italian seasoning
1 tbsp salt
2 garlic cloves, grated
1 tsp black pepper
1 tbsp Dijon mustard
1 tbsp honey
1 tsp red pepper flakes
Step-by-Step Instructions
Cook the pasta
Bring a large pot of water to a boil.
Add 1 tablespoon of salt.
Add tricolor rotini and cook for 10 minutes.
Drain and set aside to cool.
Prep the mix-ins
Dice red onion and all bell peppers.
Slice olives.
Finely mince parsley.
Dice mozzarella, hard salami, and pepperoni.
Halve grape tomatoes.Make the dressing
In a bowl, combine olive oil, vinegar, Italian seasoning, salt, grated garlic, black pepper, Dijon mustard, honey, and red pepper flakes.
Whisk until fully combined.Assemble the salad
In a large bowl, combine cooled pasta with all vegetables, meats, cheese, and parsley.
Pour dressing over the salad.
Toss thoroughly to coat.Serve
Serve immediately or keep refrigerated.
Notes from My Kitchen
Letting the pasta cool prevents the dressing from soaking in too fast.
This gets even better after chilling.
Perfect for BBQs, beach days, and family parties.
Italian Pasta Salad
Ingredients
Instructions
Lemon Pasta with Air-Fried Salmon
This is that bright, creamy pasta that feels light but still super satisfying. The lemon cuts through the richness and those salmon bites bring everything together in the best way.
This lemon pasta with air-fried salmon is that bright, creamy pasta that feels light but still super satisfying. The lemon cuts through the richness and those salmon bites bring everything together in the best way.
Table of Contents
Ingredients
For the Salmon
4 salmon filets
3 tbsp oil
1 tbsp salt
1 tbsp garlic powder
1 tbsp paprika
1 tbsp onion powder
1 tbsp dried parsley
For the Pasta
1 box pasta
Salt for boiling water
2 cups reserved pasta water
For the Sauce
3 tbsp unsalted butter
1 medium yellow onion, diced
5 garlic cloves, chopped
1 block Boursin cheese
1 cup heavy cream
1½ cups reserved pasta water
½ tbsp salt
Step-by-Step Instructions
Cook the pasta
Boil salted water and cook pasta for 10 minutes. Reserve 2 cups pasta water, then drain and set aside.
Cook the salmon
Season salmon with oil, salt, garlic powder, paprika, onion powder, and parsley. Cut into cubes and air fry at 400°F for 10 minutes.
Start the sauce
In the same pot, melt butter over medium heat. Add onion and garlic and cook until softened.
Make it creamy
Add Boursin cheese and stir until melted. Pour in heavy cream and 1½ cups pasta water. Add salt, Italian seasoning, black pepper, and paprika.
Add lemon and broccoli
Stir in lemon zest and juice. Add broccoli and cook for 3 minutes.
Combine pasta
Add pasta and toss to combine. Stir in Parmesan cheese.
Finish with salmon
Gently fold in salmon.
Serve
Serve warm and enjoy.
Notes from My Kitchen
Boursin makes the sauce creamy and flavorful without extra steps.
Pasta water keeps everything smooth and silky.
Fold the salmon gently so it stays in chunks.
Add more pasta water if the sauce thickens too much.
Lemon Pasta with Air-Fried Salmon
Ingredients
Instructions
Creamy Chicken Pasta
A creamy, cheesy chicken pasta that feels like comfort in a bowl. The sauce is rich but balanced, and the chicken makes it hearty enough for a full meal. This is one of those easy crowd-pleasers you keep on repeat.
A creamy, cheesy chicken pasta that feels like comfort in a bowl. The sauce is rich but balanced, and the chicken makes it hearty enough for a full meal. This is one of those easy crowd-pleasers you keep on repeat.
Table of Contents
Ingredients
For Chicken
2.5 lbs boneless, skinless chicken breast
1 tbsp salt
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp paprika
1 tbsp Italian seasoning
3 tbsp avocado oil
For the Sauce/Pasta
3 tbsp salted butter
6 cloves garlic, grated
2 cups heavy cream
2 cups shredded mozzarella
½ cup shredded parmesan
1 tsp black pepper
1 tsp Italian seasoning
1 tsp chicken bouillon
Pasta of choice (fettuccini recommended)
Salted water for boiling pasta
Reserved pasta water (for thinning sauce)
Step-by-Step Instructions
Step 1: Season & Cook the Chicken
In a bowl, combine chicken with salt, onion powder, garlic powder, paprika, Italian seasoning, and oil.
Toss well to coat.
Heat a pan over medium-high heat.
Cook chicken for 7 minutes.
Flip and cook another 7 minutes.
Remove and set aside.
Step 2: Cook the Pasta
Boil pasta in salted water according to package directions.
Reserve 2 cups of pasta water before draining.
Step 3: Make the Sauce
In the same pan, lower heat to low.
Melt butter.
Add grated garlic and cook briefly until fragrant.
Pour in heavy cream.
Add mozzarella and parmesan.
Whisk for about 3 minutes until smooth and creamy.
Season with black pepper, Italian seasoning, and chicken bouillon.
Step 4: Combine
Add cooked pasta directly into the sauce.
Toss to coat.
Add 1–2 ladles of reserved pasta water to loosen and extend the sauce.
Slice or cube the chicken and add back into the pan.
Spoon sauce over the chicken.
Notes from My Kitchen
Pasta water is the secret to silky sauce.
Don’t boil the cream — keep heat low.
Perfect for date night or Sunday dinner
Creamy Chicken Dinner
Ingredients
Instructions
Espagueti con Salami
This is the Dominican spaghetti we all grew up on. Saucy, creamy, and loaded with salami, with that signature Michelle-mayo finish that makes it what it is. It’s bold, comforting, and always hits.
This is the Dominican spaghetti we all grew up on. Saucy, creamy, and loaded with salami, with that signature Michelle-mayo finish that makes it what it is. It’s bold, comforting, and always hits.
Table of Contents
Ingredients
1 lb spaghetti #8, cooked
2–3 cups reserved pasta water
2 cups cubed salami
3 tbsp oil
2 tbsp garlic paste
2 tbsp sofrito
⅔ chicken bouillon cube
3 tbsp tomato paste
½ red bell pepper, sliced
½ cubanelle pepper, sliced
1 red onion, sliced
1 tbsp olives
Fresh cilantro
½ cup mayonnaise
1 cup regular water
Optional: grated parmesan cheese
Step-by-Step Instructions
Cook the spaghetti
Bring a pot of salted water to a boil.
Add spaghetti #8 and cook for 12 minutes until tender.
Reserve 2–3 cups of pasta water before draining.
Prep the salami
Slice the salami, then cut into smaller pieces.
Brown the salami
In the same pot, heat oil over medium heat. Fry the salami until lightly browned.
Build the base
Add garlic paste, sofrito, chicken bouillon, tomato paste, red bell pepper, cubanelle pepper, red onion, olives, and cilantro. Stir to combine.
Add liquid
Pour in 2 cups of reserved pasta water and 1 cup of regular water. Stir.
Add spaghetti
Add the drained spaghetti back into the pot. Toss well to coat in the sauce.
Make it creamy
Stir in ½ cup mayonnaise and combine thoroughly. No milk or butter needed.
Serve
Serve warm. Optional: top with grated parmesan cheese.
Notes from My Kitchen
The mayo gives it that creamy Dominican texture.
Pasta water helps create the perfect sauce consistency.
Yes… the mayo is intentional 😌
