My kids love anything made with pasta or noodles, and this Boursin chicken pasta is the perfect one-pan skillet pasta to throw together on busy weeknights, that still feels elevated and special. The rich, herby sauce is made effortlessly with creamy Boursin cheese, and with a simple method, there’s almost no clean up.
Fresh cherry tomatoes and spinach keep this Boursin pasta recipe light and balanced, while the velvety cream sauce turns it into a restaurant-quality meal you can whip up easily. If you like quick pasta dinners, try this garlic butter shrimp pasta or this creamy pesto pasta, too.
Why You’ll Love This Recipe
- Ready in 30 Minutes: This easy pasta comes together in no time, so you can serve dinner quickly on those busy weeknights.
- Easy Cream Sauce: Creamy Boursin cheese and a simple method create a rich, velvety, no-fuss cream sauce. No complicated roux or bechamel in sight.
- Balanced Flavors: Fresh cherry tomatoes and the creamy cheese sauce pair perfectly for the right balance of richness and freshness.
- Easy and Elevated: This pasta is simple for a weeknight meal, but impressive enough to serve at a dinner party. It’s an easy pasta dish that feels fancy.
Tips for Busy Cooks
I like to keep store-bought rotisserie chickens on hand as a meal prep time-saver. They’re affordable, delicious, and you can quickly use the white or dark meat in a variety of recipes, from soups and casseroles to pastas and stir-fries. Pre-shred the meat and store it in zip-top bags to use whenever you need it.
Key Ingredient Notes
- Chicken – We like boneless, skinless breasts. A rotisserie chicken is always your friend for this type of dish, too, if you are in a pinch for time.
- Olive oil – Use a high quality extra virgin olive oil for sautéing.
- Pasta – Use your favorite shape. A short cut tube pasta like penne or rigatoni is best to hold the thick, creamy sauce.
- Cherry or grape tomatoes – Fresh flavor and pop of color. Remember, store these on the counter, not in the fridge!
- Garlic – Freshly minced, for aromatic flavor.
- Chicken broth – Use low-sodium to control the salt. This adds flavor as you build the sauce. Reserved pasta water also works well.
- Boursin cheese – We prefer the classic Garlic & Fine Herb flavor, but feel free to experiment. They’re all creamy and delicious, and key to that rich, velvety sauce.
- Heavy cream or milk adds richness to the sauce.
- Baby spinach – I always like to add in veggies for the kids where I can.
- Basil – Floral and fragrant, a nice fresh herb to finish with.
- Parmesan – Freshly grated, for serving, along with a few good cracks of black pepper
How to make Boursin chicken pasta
Bring a large pot of salted water to a boil and cook the pasta according to package directions. Reserve ½ cup of the cooking water before draining.
While the pasta cooks, pat the chicken dry and season both sides with ½ teaspoon salt and black pepper.
Heat olive oil in a large skillet over medium-high heat and add the chicken. Cook 4–5 minutes per side, until golden and cooked through, then remove to a plate to rest.
In the same skillet, add the cherry tomatoes and garlic. Cook 2–3 minutes, stirring occasionally, until the tomatoes begin to soften and release some juices.
Pour in the chicken broth, scraping up any browned bits from the pan.
Reduce the heat to low and stir in the Boursin cheese until melted and creamy.
Add the heavy cream, stirring until the sauce is smooth.
Add the drained pasta to the skillet, tossing to coat in the sauce. If needed, add a splash of the reserved pasta water to loosen the sauce.
Slice the chicken and return it to the skillet along with the spinach.
Toss until the spinach wilts and the chicken is warmed through.
Taste and season with remaining ½ teaspoon salt or to taste. Serve warm, topped with chopped basil, grated Parmesan, and freshly cracked black pepper if desired.
Expert Tips:
- Boursin is the best choice for creamy cheese: Boursin cheese is essential to this recipe. It’s soft and spreadable, and melts oh so smoothly for the perfect creamy sauce, no roux or bechamel required.
- Smooth and creamy: Add the Boursin off the heat, or over very low heat, to keep the sauce smooth and creamy, and to prevent it from breaking or becoming grainy.
- Reserve pasta water: Starchy pasta water is like liquid gold, don’t toss it! Add a splash to loosen your sauce, while also enhancing the texture. It acts as an emulsifier and creates a silky sauce that clings to the pasta rather than sliding off.
- Use rotisserie chicken as a store-bought shortcut: This is one of my favorite time-savers. They’re delicious, at-the-ready chicken for faster prep.
- Leafy Greens: Try swapping spinach for peppery arugula or fragrant basil. You could try any leafy greens you have on hand to enhance the health factor and flavor. Kale or Swiss chard, or a combination of these greens, would be delicious.
Variations
- Try other pasta shapes for fun. Short cuts like bowties, cavatappi, or fusilli hold the sauce well, while long and flat fettuccine gives a chicken Alfredo vibe. You could even try orzo for a risotto-like texture.
- Add in any veggies you please. Try adding in sautéed mushrooms, asparagus, or peas. Sun-dried or cherry tomatoes would be a welcome burst of flavor and a pop of color, too.
- Try a different protein: Grilled shrimp or salmon, sliced steak, or bacon or pancetta would all be delicious proteins to swap in for chicken.
What to serve with boursin chicken pasta
This pasta is a great all-in-one meal as is, but here are some easy sides we like to serve it with if you’re looking for something additional:
- Simple green salad
- Garlic bread or crusty bread
- Oven roasted mixed vegetables
- Greek lemon roasted potatoes
- Strawberry walnut salad
Storage
Store leftover pasta in an airtight container in the fridge for up to 4 days. Gently reheat on the stove over low heat. You may need to add a splash of stock or milk to loosen the sauce.
We don’t recommend freezing pasta or a cream sauce, as it changes the texture and consistency.
FAQs
Spinach, asparagus, mushrooms or peas would be delicious and complimentary. Sun-dried tomatoes and cherry tomatoes are a great choice too for added color.
You can easily mix full-fat cream cheese with fresh minced garlic, parsley, chives, or other herbs and spices if you don’t have Boursin cheese. You can also add in mascarpone cheese. Both would create a smooth, creamy sauce for pasta.
Stir in a splash of reserved starchy pasta water to a creamy pasta to thin it out, while simultaneously emulsifying the sauce and creating a smooth consistency that helps it cling to the noodles.
More easy pasta dinner recipes
Boursin Chicken Pasta
Ingredients
- 2 boneless skinless chicken breasts about 1 pound total
- 1 teaspoon table salt divided
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 12 oz penne or rigatoni pasta
- 2 cups cherry or grape tomatoes halved
- 2 cloves garlic minced
- ½ cup low-sodium chicken broth or reserved pasta water
- 1 (150-gram) package Boursin Garlic & Fine Herb cheese
- ¼ cup heavy cream or milk
- 2 cups baby spinach large stems removed
- ¼ cup chopped fresh basil optional
- Grated Parmesan and black pepper for serving
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package directions. Reserve ½ cup of the cooking water before draining.
- While the pasta cooks, pat the chicken dry and season both sides with ½ teaspoon salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat and add the chicken. Cook 4–5 minutes per side, until golden and cooked through, then remove to a plate to rest.
- In the same skillet, add the cherry tomatoes and garlic. Cook 2–3 minutes, stirring occasionally, until the tomatoes begin to soften and release some juices.
- Pour in the chicken broth, scraping up any browned bits from the pan.
- Reduce the heat to low and stir in the Boursin cheese until melted and creamy.
- Add the heavy cream, stirring until the sauce is smooth.
- Add the drained pasta to the skillet, tossing to coat in the sauce. If needed, add a splash of the reserved pasta water to loosen the sauce.
- Slice the chicken and return it to the skillet along with the spinach. Toss until the spinach wilts and the chicken is warmed through.
- Taste and season with remaining ½ teaspoon salt or to taste. Serve warm, topped with chopped basil, grated Parmesan, and freshly cracked black pepper if desired.
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Notes
- The sauce thickens slightly as it cools, so add a splash of broth or milk when reheating leftovers.
- Rotisserie chicken or leftover grilled chicken can be substituted for convenience.
- Boursin Garlic & Fine Herb cheese gives the dish its rich, restaurant-quality flavor without needing extra seasoning.
- Cherry tomatoes add a pop of freshness, keeping the dish light and balanced.
– Store leftovers in an airtight container in the fridge for up to 4 days. Gently reheat on the stove over low heat.
Nutrition
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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