Ingredients
Scale
- 1 pound boneless, skinless chicken breasts or thighs
- 12 ounces penne, rigatoni, or fettuccine
- 5.2 ounces Boursin cheese (Garlic & Herb flavor)
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 2 tablespoons olive oil
- 2 cloves garlic (freshly minced)
- 2 cups fresh spinach (roughly chopped)
- 1/2 cup sun-dried tomatoes (chopped)
- 1 cup mushrooms (sliced)
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (for spice)
Instructions
- Season the chicken with salt and pepper. Heat olive oil in a skillet over medium heat and cook until golden brown (6-8 minutes). Set aside.
- Boil salted water and cook pasta al dente according to package instructions. Reserve 1 cup pasta water before draining.
- In the same skillet, sauté minced garlic until fragrant. Stir in Boursin cheese and heavy cream until melted and smooth. Add chicken broth for desired consistency.
- Return chicken to the skillet, add cooked pasta, and toss until coated. Use reserved pasta water if needed for thickness.
- Serve hot garnished with chopped parsley.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approx. 350g)
- Calories: 620
- Sugar: 3g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 115mg