Creamy Boursin Chicken Pasta
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.
