Ingredients
Scale
The key to this dish lies in selecting the right ingredients that bring out the best flavours with minimal fuss. I always try to choose fresh, quality chicken and a good-quality Boursin cheese—its creamy texture and herby punch make all the difference. When I moved from England to San Diego, I learned to appreciate the availability of fresh produce here, which helps elevate simple recipes like this one.
- 2 boneless, skinless chicken breasts (about 1 pound), sliced thinly or cubed
- 8 ounces pasta (penne, fusilli, or farfalle work well)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 4 ounces Boursin cheese (garlic & herb flavour preferred)
- 1/2 cup chicken broth or white wine (for deglazing)
- 1/2 cup heavy cream or half-and-half
- 1/4 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Fresh parsley or basil, chopped, for garnish
Substitutions: If Boursin isn’t available, a mix of cream cheese with fresh herbs and a little garlic powder can work in a pinch. You can swap heavy cream for a lighter option, but keep in mind it’ll change the sauce’s richness.
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving about 1/4 cup of pasta water.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the sliced chicken, seasoning with salt and pepper, and cook until golden and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
- Lower the heat to medium. Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant—watch carefully so it doesn’t burn.
- Pour in the chicken broth or white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the liquid reduce slightly, about 2-3 minutes.
- Reduce the heat to low and stir in the Boursin cheese, breaking it up as it melts into the sauce. Slowly add the cream, stirring continuously until you have a smooth, creamy sauce.
- Return the cooked chicken to the skillet, then add the drained pasta. Toss everything together, adding reserved pasta water a little at a time to loosen the sauce if needed.
- Finish by sprinkling the Parmesan cheese over the pasta and stirring gently. Taste and adjust seasoning with more salt and pepper if necessary.
- Garnish with freshly chopped parsley or basil before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
