Boursin Cheese Pasta Recipe

Bring a large pot of salted (about one tablespoon) water to a boil over high heat. Once boiling, cook the pasta for 3 minutes less than what is recommended for al dente pasta (about 6-8 minutes).
*Carefully scoop 1-2 cups of the cooking water into a bowl or jar before draining the pasta. Set aside. Drain the pasta and rinse with cold water.
Transfer the chopped chicken pieces to a large bowl. Drizzle with olive oil (about 1 tablespoon) and toss to coat, then season evenly with garlic powder, onion powder, paprika, salt, and black pepper.
Heat an additional tablespoon in a large pan (I love using my Lodge enameled cast iron pan for this recipe) set over medium-high heat. Add the chicken and cook for 3-4 minutes (just long enough to sear the outside but not long enough to cook it through).
Reduce the heat to medium. Add the butter and onion (to the same pan as the chicken) and cook until softened, about 4 minutes. Stir in the spinach and garlic and cook until the spinach has wilted, stirring often.
Add the chicken broth and bring it to a simmer. Then add the Boursin cheese. Stir until the cheese is melted and fully incorporated with the broth.
Stir in the pasta. Then, slowly stir in the reserved pasta water (start with half a cup, and add more if needed). Mix to coat the pasta in the sauce, then reduce the heat to low. Gently stir and toss the pasta until the sauce thickens enough to coat the back of a spoon—season with additional black pepper to taste.
Turn the heat off, cover, and let it sit for 2-3 minutes. Serve with fresh basil and parmesan cheese, if desired.

Ingredients

Instructions

Notes

Nutrition