One-Pan Boursin Chicken & Spinach Pasta

Serves 4 · 15 min prep · 30 min cook

Ingredients

• 1.25 lb boneless skinless chicken breasts
• 1 (5.2 oz) package Boursin Garlic & Fine Herbs cheese
• 12 oz short pasta (penne or rotini)
• 5 oz baby spinach
• 1 pint, halved cherry tomatoes
• 1 small, diced yellow onion
• 4, minced garlic cloves
• 3.5 cups low-sodium chicken broth
• 1/2 cup heavy cream
• 2 tbsp olive oil
• 1 tsp Italian seasoning
• 1/4 tsp red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/3 cup grated Parmesan
• 1/4 cup torn fresh basil

Instructions

1. 1Pat chicken dry and cut into 1-inch bite-size pieces. Season with salt, pepper, and Italian seasoning.
2. 2Heat olive oil in a large deep skillet or braiser over medium-high heat. Add chicken in a single layer and cook undisturbed 3 minutes, then stir and cook another 3–4 minutes until golden and just cooked through (165°F). Transfer to a plate.
3. 3In the same pan, reduce heat to medium and add diced onion. Sauté 3–4 minutes until translucent. Stir in minced garlic and red pepper flakes for 30 seconds until fragrant.
4. 4Add the dry pasta, chicken broth, remaining salt, and halved cherry tomatoes. Stir well, scraping up any browned bits. Bring to a boil.
5. 5Once boiling, reduce heat to a steady simmer, cover, and cook 11–13 minutes, stirring once halfway, until pasta is al dente and most liquid is absorbed.
6. 6Uncover, reduce heat to low, and stir in the entire package of Boursin cheese and the heavy cream. Stir continuously until the cheese melts into a silky sauce, about 1–2 minutes.
7. 7Return the cooked chicken and any juices to the pan. Add baby spinach in handfuls, folding until just wilted, 1–2 minutes.
8. 8Stir in Parmesan. Taste and adjust seasoning. If the sauce is too thick, loosen with a splash of warm broth or pasta water.
9. 9Remove from heat, top with torn fresh basil, and serve immediately in shallow bowls while the sauce is creamy and glossy.