Description
This creamy Boursin Cheese Pasta combines tender chicken breast, campanelle pasta, and a luscious sauce made with Boursin garlic and herb cheese, heavy cream, and Parmesan. Enhanced with garlic, Italian seasoning, and a hint of red pepper flakes, this easy stovetop dish comes together in just 30 minutes for a comforting and flavorful weeknight dinner.
Ingredients
Scale
Chicken
- 1 lb chicken breast, cut into bite-sized pieces
- 1 Tbsp garlic and herb seasoning
- 1 Tbsp butter
Pasta
- 8 oz campanelle pasta
Sauce
- 2 garlic cloves, crushed
- ¾ cup heavy cream
- ½ cup unsalted chicken broth
- ¼ tsp onion powder
- ¼ tsp red pepper flakes
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- 1 (5.2-oz) package Boursin garlic and herb cheese, softened
- ½ cup grated Parmesan cheese
- â…“ cup frozen green peas
Instructions
- Cook the pasta: Bring a large pot of water to a boil over medium-high heat. Add the campanelle pasta and cook according to the package directions until al dente. Reserve about 1 cup of the pasta cooking water, then drain the pasta and set aside.
- Prepare the chicken: Sprinkle the bite-sized chicken pieces with garlic and herb seasoning. Heat butter in a large skillet over medium heat. Add the chicken to the skillet and cook until golden brown and no longer pink inside, about 6-8 minutes.
- Sauté garlic and start sauce: Add the crushed garlic cloves to the skillet with the chicken and cook for 30 seconds until fragrant. Then add the Boursin cheese, heavy cream, unsalted chicken broth, onion powder, red pepper flakes, and Italian seasoning. Stir to combine.
- Simmer the sauce: Reduce heat to medium-low and cook the sauce, stirring occasionally, until it thickens, about 5 to 7 minutes. Season with salt and black pepper to taste.
- Combine pasta and sauce: Stir in the grated Parmesan cheese, frozen green peas, and the cooked pasta. Mix well to coat everything evenly. Add reserved pasta water a little at a time until the sauce reaches your desired consistency.
- Garnish and serve: Garnish with chopped fresh parsley or fresh basil leaves if desired. Serve warm immediately for best flavor and texture.
Notes
- Reserve pasta water to adjust sauce consistency without thinning it too much with plain water.
- Use fresh herbs like basil or parsley for a pop of color and freshness.
- Cook the chicken thoroughly to ensure no pink remains for food safety.
- For a lighter option, substitute half-and-half for heavy cream, though the sauce will be less rich.
- Add extra vegetables like spinach or mushrooms if you want more greens.
