Chicken Pasta with Creamy Boursin Sauce
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6–8
Ingredients
Pasta
1 kg (2.2 lbs) pasta (penne or fusilli)
Chicken
900 g (2 lbs) chicken breasts, cut into cubes or strips
Creamy Sauce
400 g (14 oz) Boursin cheese (garlic & herbs)
500 g (2 cups) whole cream
Optional Flavor Enhancers
2 tablespoons olive oil or butter
2 garlic cloves, minced
1 onion, thinly sliced
Salt and black pepper to taste
½ teaspoon paprika or white pepper (optional)
50–100 g grated Parmesan (optional, for garnish)
Fresh parsley or chives for garnish
Optional veggies: mushrooms or spinach
Instructions
1️⃣ Cook the Pasta
Bring a large pot of salted water to a boil.
Cook pasta al dente according to package instructions.
Reserve 1 cup of pasta water, then drain the pasta. Set aside.
2️⃣ Cook the Chicken
Heat olive oil or butter in a large skillet over medium heat.
Add the chicken pieces, season with salt and pepper.
Cook 6–8 minutes, stirring occasionally, until chicken is golden and cooked through.
Remove chicken from skillet and set aside.
3️⃣ Make the Creamy Boursin Sauce
In the same skillet, add onions and garlic (if using).
Sauté 2–3 minutes until softened.
Reduce heat to low.
Add cream and Boursin cheese in pieces.
Stir continuously until cheese melts and the sauce is smooth and creamy.
4️⃣ Combine Chicken and Sauce
Return the cooked chicken to the sauce.
Simmer 3–5 minutes over low heat to allow flavors to combine.
If sauce is too thick, add a bit of reserved pasta water until desired consistency is reached.
5️⃣ Add Pasta
Add the cooked pasta to the skillet.
Toss gently until pasta is evenly coated with creamy sauce.
Taste and adjust seasoning if needed.
6️⃣ Serve
Serve immediately while hot.
Optional: garnish with grated Parmesan, fresh parsley, or chives.
Serving Suggestions
Garlic bread or baguette
Steamed or roasted vegetables
Light green salad with vinaigrette
Chef Tips
Cut chicken into uniform pieces for even cooking.
Use whole cream for a rich, velvety sauce.
Keep heat low when melting Boursin to avoid separation.
Variations
Mushroom Version: Add 300 g sliced mushrooms to the sauce.
Spinach Version: Stir in fresh spinach at the end.
Baked Version: Transfer to a baking dish, top with Parmesan, bake 10 minutes.
Light Version: Replace half the cream with milk.
