Creamy Boursin Chicken Pasta

Creamy, garlicky, and full of flavor, this Boursin Chicken Pasta is one of those dishes that feels fancy but comes together in just 30 minutes.

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 790kcal

Cost $10

Get Recipe Ingredients

Cook the pasta:  Bring a large pot of salted water to a boil. Cook pasta until al dente according to the package instructions. Reserve 1 cup of pasta water before draining. Set aside.
12 oz pasta
Make the Boursin cream sauce:  In a large skillet, heat olive oil over medium heat. Add the garlic and sauté for 1–2 minutes, just until fragrant.
1 tbsp olive oil, 2 cloves garlic
Pour in chicken broth and cream. Bring to a gentle simmer, then stir in the Boursin until fully melted and the sauce is smooth and creamy.
1 cup chicken broth, 1/2 cup heavy cream, 5 oz Boursin cheese
Add spinach, chicken, and sun-dried tomatoes:  Stir in baby spinach until wilted. Add the cooked chicken and sun-dried tomatoes, and simmer gently for 2–3 minutes to heat through.
2.5 cups baby spinach, 2 to 2½ cups cooked chicken, 1/3 cup sun-dried tomatoes
Add the Parmesan:  Stir in the Parmesan. This will help thicken the sauce while adding flavor.
1/3 cup shredded Parmesan
Combine with pasta:  Toss the drained pasta with the sauce, adding a splash of reserved pasta water if needed to loosen it. Cook together for 1–2 minutes until hot and well mixed.
Taste and serve:  Season with salt and pepper. Serve immediately, topped with extra Parmesan if desired.
Salt and pepper

Don't forget to reserve some pasta water!
A pinch of red pepper flakes adds gentle heat that pairs beautifully with the creamy sauce. 
Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
The sauce may thicken as it chills, so add a splash of milk, cream, or broth when reheating to loosen it back up. 
Reheating: Warm gently on the stovetop over medium-low heat, or in the microwave in 30-second bursts, stirring between each. Avoid high heat to prevent the sauce from separating.