Yield: 4 servings
Chicken Boursin Cheese Pasta
This super creamy Boursin cheese pasta recipe with garlicky chicken and tender broccoli is an easy, one-pot, weeknight dinner. Serve it with garlic bread and watch it disappear!
Ingredients
- 2 tablespoons butter
- 1 ½ pounds boneless, skinless chicken breasts or thighs, cut into bite size pieces
- 1 large shallot, diced
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 teaspoons minced garlic
- 1 (14.5 oz) can diced fire roasted tomatoes, do not drain
- 2 cups chicken broth
- 8 oz rigatoni pasta, or penne pasta
- 2 cups broccoli florets
- 1 (5.2 oz) pacakge Boursin cheese, I used garlic and fine herbs
- ¼ cup grated parmesan cheese
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Instructions
- In a large deep sided skillet, or Dutch oven, melt the butter. Add the chicken, shallot and minced garlic. Season with garlic powder, onion powder, salt and pepper. Cook for 5 minutes, stirring often, until chicken is browned on all sides.
- Add the fire roasted tomatoes, chicken broth and pasta stir and bring to a low boil. Cover the pot with the lid slightly offset and cook until the pasta is al dente, stirring occasionally, about 10 to 15 minutes.
- Add the broccoli in the last 2 minutes of cooking the pasta. (If you add the pasta too early, it will become to mushy and overcooked.)
- Remove the skillet from the burner and add the Boursin cheese. Stir well to coat all the pasta and chicken in the melted cheese. Garnish with grated parmesan and serve immediately.
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Notes
Store: This cheesy pasta dinner is best the day it’s made. Leftovers will still be tasty, but they will not be as creamy as they are fresh. To store, transfer cooled pasta to an airtight container and store in the fridge for up to 3 days.
Reheat: Stir in 1 to 2 teaspoons milk or cream and microwave for up to 2 minutes, until warm. You can also heat it in a covered skillet, over medium-high heat, for 5 to 6 minutes.
Use Leftover Chicken: Shred leftover baked chicken breasts, or a rotisserie chicken, and stir it in during the last 5 minutes of cooking until heated through.
Swap the Protein: Switch things up by skipping the chicken and using ground beef or Italian sausage instead. Garlic butter shrimp or air fryer shrimp are great too, just add them in right before serving!
More Cheese: For a meltier bite, top pasta with 1/2 cup shredded mozzarella, gouda or Muenster cheese and broil in the oven for a minute or two.
Change the Veggies: Add my sautéed zucchini and squash, roasted cauliflower, or sautéed mushrooms instead of, or in addition to, the broccoli florets!
Add Heat: Add a little heat, to taste, with a sprinkle of crushed red pepper flakes. To make your entire pasta spicy, I recommend a pinch or two of cayenne pepper.
Nutrition
Serving: 1 serving, Calories: 689kcal, Carbohydrates: 55g, Protein: 51g, Fat: 28g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 170mg, Sodium: 1485mg, Potassium: 971mg, Fiber: 4g, Sugar: 7g, Vitamin A: 1360IU, Vitamin C: 46mg, Calcium: 167mg, Iron: 3mg