Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 4
- Dinner-ready in just 40 minutes with minimal prep work
- Uses just one pot for easy cleanup
- Perfectly balanced creamy texture without being heavy
- Great for weeknights but impressive enough for guests
Never Struggle With Bland Pasta Again
Looking for a pasta dish that’s both quick and packed with flavor? This Boursin Chicken Pasta recipe solves the common problem of bland, boring weeknight meals. By using Boursin cheese as the secret ingredient, you’ll create a silky sauce that coats every strand of pasta with herbaceous, garlicky goodness.
The best part? This Boursin Chicken Pasta comes together in just 40 minutes, making it perfect for busy weeknights when you need something satisfying without spending hours in the kitchen.
Nutrition Facts Per Serving
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 625 | – |
| Total Fat | 28g | 36% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 115mg | 38% |
| Sodium | 580mg | 25% |
| Total Carbohydrates | 58g | 21% |
| Dietary Fiber | 3g | 11% |
| Sugars | 4g | – |
| Protein | 32g | 64% |
What You’ll Need
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, skinless chicken breasts | 1½ pounds | Cut into 1-inch pieces |
| Kosher salt | 1½ teaspoons | Divided |
| Black pepper | ¾ teaspoon | Freshly ground, divided |
| Olive oil | 2 tablespoons | |
| Unsalted butter | 2 tablespoons | |
| Shallots | 2 medium | Finely chopped (about ½ cup) |
| Garlic | 4 cloves | Minced |
| Baby spinach | 5 ounces | Fresh |
| Cherry tomatoes | 1 pint | Halved |
| Chicken broth | 1½ cups | Low-sodium |
| Heavy cream | ¾ cup | |
| Penne pasta | 12 ounces | Uncooked |
| Boursin cheese | 5.2 ounces | 1 package, garlic & herbs flavor |
| Parmesan cheese | ⅓ cup | Freshly grated, plus more for serving |
| Fresh basil | ¼ cup | Chopped, for garnish |
| Red pepper flakes | Pinch | Optional, for serving |
Kitchen Tools
| Tool | Purpose |
|---|---|
| Large, deep skillet or Dutch oven | For cooking the entire dish |
| Cutting board | For prepping ingredients |
| Chef’s knife | For cutting chicken and vegetables |
| Measuring cups and spoons | For measuring ingredients |
| Wooden spoon | For stirring |
| Tongs | For tossing pasta |
| Cheese grater | For Parmesan cheese |
Substitutions
- Protein: Substitute rotisserie chicken, shrimp, or Italian sausage for chicken breasts
- Cheese: If Boursin is unavailable, use 4 oz cream cheese mixed with 1 tsp Italian herbs
- Pasta: Any medium pasta shape works (farfalle, rotini, fusilli)
- Vegetables: Replace spinach with kale or arugula; substitute sundried tomatoes for fresh
- Dairy-Free Option: Use dairy-free cream cheese and coconut cream instead of heavy cream
Step-by-Step Instructions
Preparation Phase
- Get organized
- Start by clearing your kitchen counter to give yourself enough working space
- Read through the entire recipe twice so you understand all the steps before starting
- Place all the ingredients on your counter so everything is within reach
- Preheat your stovetop by setting a large, deep skillet or Dutch oven (at least 12 inches wide) on the burner (don’t turn on the heat yet)
- Prepare the chicken
- Take your chicken breasts out of the packaging and place them on a clean cutting board
- Using paper towels, pat the chicken breasts completely dry (this helps them brown better)
- Using a sharp knife, cut the chicken into 1-inch cubes (roughly the size of a dice)
- Transfer the chicken pieces to a bowl
- Measure 1 teaspoon of kosher salt and ½ teaspoon of black pepper
- Sprinkle the salt and pepper evenly over the chicken pieces
- Using clean hands or a spoon, toss the chicken to ensure all pieces are seasoned
- Set the bowl aside at room temperature for 5-10 minutes (this allows the seasoning to penetrate the meat)
- Prepare the vegetables and herbs
- Place your cutting board in the sink and rinse it with hot water
- Dry the cutting board and place it back on the counter
- Peel the shallots and cut off both ends
- Cut the shallots in half lengthwise, then slice each half into thin strips
- Turn the strips and chop across them to create fine pieces (aim for pieces about ¼-inch in size)
- Transfer the chopped shallots to a small bowl
- Take the garlic cloves and separate them from the head
- Place each garlic clove on the cutting board and press down firmly with the flat side of your knife to crush it
- Remove the garlic skin and discard it
- Finely chop the crushed garlic cloves (the pieces should be very small, about 1/16-inch)
- Transfer the minced garlic to a separate small bowl
- Rinse the cherry tomatoes under cold water and pat them dry with paper towels
- Cut each cherry tomato in half and place them in another small bowl
- If your spinach isn’t pre-washed, rinse it in cold water and pat it dry with paper towels
- Remove any long stems from the spinach and roughly tear any large leaves
- Prepare the basil by stacking 4-5 leaves at a time, rolling them tightly, then slicing them into thin strips
- Prepare the cheeses
- Remove the Boursin cheese from its packaging and set it aside (no need to cut it yet)
- Measure ⅓ cup of grated Parmesan cheese (if using a block, grate it now using the small holes of a box grater)
- Set the cheeses aside within reach of your cooking area
Cooking Phase
- Cook the chicken
- Set your large skillet or Dutch oven over medium-high heat
- Add 2 tablespoons of olive oil to the pan
- Wait about 1-2 minutes until the oil is hot (it should shimmer and flow easily across the pan)
- Test if the oil is hot enough: sprinkle a tiny drop of water into the pan—if it sizzles immediately, the oil is ready
- Using tongs or a spoon, carefully place the chicken pieces into the hot oil in a single layer
- IMPORTANT: Do not overcrowd the pan—if necessary, cook the chicken in two batches
- Let the chicken cook undisturbed for 2 minutes (this allows a nice golden crust to form)
- Using tongs, flip each piece of chicken and cook for another 2 minutes on the second side
- The chicken should have a golden-brown color but doesn’t need to be fully cooked through yet
- Using a slotted spoon or tongs, transfer the browned chicken to a clean plate
- If cooking in batches, repeat with remaining chicken
- Create the flavor base
- Reduce the heat to medium
- Add 2 tablespoons of butter to the same pan
- As the butter melts, use a wooden spoon to scrape up any browned bits from the bottom of the pan (these add flavor!)
- Add the chopped shallots to the melted butter
- Stir frequently with a wooden spoon for 2-3 minutes until the shallots become soft and translucent
- Watch carefully: shallots can burn quickly—if they’re browning too fast, lower the heat
- Add the minced garlic to the pan
- BEGINNER TIP: Garlic burns easily! Stir constantly for just 30 seconds until fragrant
- If you notice the garlic starting to brown, immediately move to the next step
- Build the sauce base
- Add the halved cherry tomatoes to the pan
- Stir gently for 1-2 minutes until the tomatoes begin to soften and release some juice
- Pour in 1½ cups of chicken broth
- Pour in ¾ cup of heavy cream
- Add the remaining ½ teaspoon of salt and ¼ teaspoon of pepper
- Stir everything together to combine
- Increase the heat to medium-high and bring the liquid to a gentle simmer
- How to recognize a simmer: You’ll see small bubbles forming around the edges of the pan, but the liquid shouldn’t be rapidly boiling
- Cook the pasta in the sauce
- Add the 12 ounces of uncooked penne pasta directly to the simmering liquid
- Using a wooden spoon or tongs, stir well to ensure all pasta is submerged in the liquid
- BEGINNER TIP: If not all pasta fits below the liquid, stir frequently until it softens and can be fully submerged
- Reduce heat to medium-low
- Cover the pan with a lid (if you don’t have a lid, you can use aluminum foil)
- Set a timer for 8 minutes
- Every 2 minutes, remove the lid and stir the pasta to prevent sticking
- PASTA CHECK: After 8 minutes, test a piece of pasta by carefully removing it, letting it cool slightly, and tasting it
- The pasta should be almost al dente (still slightly firm when bitten)
- If the pasta is still too firm, cover and cook for 1-2 minutes more
- LIQUID CHECK: If the mixture looks dry, add ¼ cup of water or broth and stir well
- Combine all components
- Add the browned chicken pieces back to the pan
- Stir gently to distribute the chicken evenly
- Add the fresh spinach to the pan in batches (about 1/3 of the spinach at a time)
- As you add each batch, stir gently until the spinach wilts down before adding the next batch
- All spinach should be wilted and incorporated within 1-2 minutes
- Break the Boursin cheese into 8-10 small chunks using a knife or your fingers
- Add the Boursin chunks to different areas of the pan
- Reduce heat to low
- Stir very gently until the cheese melts completely and creates a creamy sauce (about 1-2 minutes)
- Sprinkle the ⅓ cup of Parmesan cheese evenly over the pasta
- Stir gently to incorporate the Parmesan until fully melted and combined
Finishing Touches
- Final adjustments
- Turn off the heat completely
- Taste the pasta carefully (it will be hot!)
- Seasoning check: If needed, add more salt or pepper ¼ teaspoon at a time, stirring and tasting after each addition
- Texture check: If the sauce seems too thick, add 2 tablespoons of broth or water and stir
- If the sauce seems too thin, let the pasta stand uncovered for 2-3 minutes to thicken
- Let the pasta rest for 2 minutes off the heat (this allows the sauce to thicken slightly and flavors to meld)
- Serve like a pro
- Use a large spoon and tongs together to portion the pasta into four bowls
- Make sure each serving gets an equal amount of chicken, vegetables, and sauce
- Sprinkle each bowl with some of the fresh chopped basil
- If desired, add a little extra grated Parmesan on top of each serving
- For those who enjoy heat, offer the red pepper flakes on the side
- Serve immediately while hot
- BEGINNER TIP: Place a trivet or folded kitchen towel under hot bowls to protect your table
Troubleshooting
Common Issues and Solutions
- Sauce is too thin:
- Remove the lid and simmer on medium-low heat for 2-3 minutes, stirring occasionally
- The liquid will evaporate and thicken the sauce
- BEGINNER TIP: The sauce will also thicken as it cools slightly
- Sauce is too thick:
- Add additional chicken broth or water, 2 tablespoons at a time
- Stir well after each addition until you reach your desired consistency
- BEGINNER TIP: Add liquid gradually—you can always add more, but you can’t take it away
- Pasta isn’t cooked through:
- Add ¼ cup more liquid (broth or water)
- Cover the pan again
- Cook for 2-3 minutes longer
- Check pasta again and repeat if necessary
- Chicken is dry:
- In the future, cook the chicken for less time during the initial browning
- Consider using chicken thighs instead, which stay juicier
- For this batch, adding extra sauce to each portion helps mask dryness
- Boursin didn’t melt smoothly:
- Make sure to lower the heat before adding the cheese
- Break the cheese into smaller pieces next time
- If you see lumps, press them against the side of the pan with a spoon to help them melt
- Ingredients stuck to the bottom of the pan:
- This typically happens if the heat is too high or you’re not stirring enough
- Add a splash of broth, reduce heat, and use a wooden spoon to gently scrape the bottom of the pan
- In the future, stir more frequently, especially when cooking the pasta
Variations to Try
Make It Your Own
- Spicy Boursin Chicken Pasta
- Add ½ teaspoon red pepper flakes with the garlic
- Stir in 1 tablespoon calabrian chili paste when adding the broth
- Top with a few thin slices of fresh jalapeño for extra heat
- Mushroom Boursin Chicken Pasta
- Add 8 oz sliced mushrooms (cremini or button) after cooking the shallots
- Cook until golden brown (about 5 minutes) before proceeding with the recipe
- Add 1 teaspoon of dried thyme with the mushrooms for extra flavor
- Lemon Herb Boursin Chicken Pasta
- Use Boursin Light Garlic & Fine Herbs
- Add zest of 1 lemon when cooking the shallots
- Stir in juice of half a lemon at the end
- Increase fresh herbs (basil, parsley, chives) to ½ cup total
- Seafood Boursin Pasta
- Replace chicken with 1 pound of peeled, deveined shrimp or bay scallops
- Reduce cooking time to 1-2 minutes per side for seafood
- Add seafood back to the pasta at the very end to prevent overcooking
- Consider adding ¼ teaspoon of Old Bay seasoning for a seafood flavor boost
Storage & Reheating
Keep It Fresh
- Refrigeration:
- Allow leftover pasta to cool completely (but no longer than 2 hours at room temperature)
- Transfer to airtight containers with lids
- Store in the refrigerator for up to 3 days
- BEGINNER TIP: If possible, store sauce and pasta separately to prevent the pasta from absorbing all the sauce
- Freezing:
- Not recommended as cream-based sauces can separate when thawed
- If you must freeze, use within 1 month and expect texture changes
- Reheating on Stovetop:
- Place a non-stick skillet over medium-low heat
- Add 1-2 tablespoons of water or broth to the pan
- Add the cold pasta to the liquid
- Cover with a lid and heat for 3-4 minutes
- Remove lid and stir gently
- Continue heating until warmed through (internal temperature of 165°F)
- BEGINNER TIP: Add a splash of cream and a sprinkle of Parmesan to refresh the sauce
- Microwave Method:
- Place a single serving in a microwave-safe bowl
- Add 1 tablespoon of water or milk
- Cover with a damp paper towel or microwave-safe lid (not sealed tight)
- Heat in 30-second intervals at 70% power
- Stir between each interval to distribute heat evenly
- Continue until warmed through (typically 1.5-2 minutes total)
Kitchen Safety & Pro Tips
Cook Like a Pro
- Temperature Safety:
- Chicken must reach an internal temperature of 165°F to be safe
- If you have a food thermometer, check the largest piece of chicken to confirm doneness
- Without a thermometer, cut into the largest piece—it should be white throughout with no pink
- Knife Safety:
- Always cut on a stable cutting board
- Keep your fingers curled under and away from the knife blade
- Use a sharp knife—dull knives are more dangerous as they require more force
- Hot Pan Handling:
- Always use oven mitts or kitchen towels when handling the hot skillet
- Remember that the handle of the pan gets hot too
- Keep the handle turned inward over the stove to prevent accidental bumping
- Pasta Selection:
- Choose pasta with ridges or curves (like penne rigate, rotini, or fusilli) to capture more sauce
- Avoid long, thin pasta like spaghetti for this recipe
- Mise en Place:
- “Everything in its place”—prepare and measure all ingredients before turning on the heat
- Arrange ingredients in the order you’ll use them
- This makes the cooking process much smoother and less stressful
- Don’t Rinse Pasta:
- Never rinse the pasta after cooking in this recipe
- The starch on the pasta helps the sauce cling better
- The one-pot method already ensures perfect sauce consistency
- Fresh vs. Dried Herbs:
- If using dried herbs instead of fresh, use ⅓ the amount
- Add dried herbs earlier in the cooking process (with the garlic)
- Add fresh herbs at the end to preserve their flavor and color
- One-Pot Cleaning Tip:
- Fill the pot with warm water and a drop of dish soap immediately after serving
- This prevents food from drying and sticking to the pan, making cleanup easier later
Meta Description: Master this creamy Boursin Chicken Pasta recipe in just 40 minutes! Perfect weeknight dinner with tender chicken, spinach, and a rich garlic herb sauce.
