Easy One Pan Boursin Pasta With Chicken
Easy one pan Boursin pasta with chicken is filled with creamy pasta, shredded chicken, and cherry tomatoes for a comforting pasta dinner.
Creamy Boursin chicken pasta is a hearty baked chicken pasta dish that uses ready-made Boursin Garlic and Fine Herbs cheese to create a smooth, cheesy sauce full of flavor. Made with simple ingredients and little hands-on time for busy weeknights. This easy pasta dish is one that the whole family will enjoy.
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Why You’ll Love Easy Boursin Chicken Recipe
- Easy – The Boursin pasta recipe is easy to prepare with simple steps, making it a great weeknight dinner option.
- Texture – Pasta with a creamy cheese sauce is one of life’s greatest simple pleasures. Using Boursin cheese is a quick shortcut that melts into a luxurious, creamy sauce that’s perfect for your next pasta night.
- Flavorful—This delicious recipe has the perfect creamy texture and a garlic and herby taste that complements the chicken and pasta.
- Versatile – Boursin pasta chicken is incredibly versatile, allowing you to switch up the protein, veggies, the type of pasta, and even the variety of Boursin cheese you use. It’s a great base for adding your favorite flavors.
- One-pot dinner – We all love a one-pot dinner and for good reason. They simplify the cooking process so that you can get dinner to the table in no time with fewer dishes to clean up afterward.
Key Ingredients
- Boursin cheese – Adding Boursin cheese is a great shortcut for a creamy Boursin cheese sauce.
- Pasta – Use your favorite shortcut pasta like rotini, elbow, or penne pasta.
- Chicken broth – Chicken broth is made from simmering chicken bones instead of just the meat, as in chicken stock, for a rich flavor that’s full of collagen. It’s an excellent way to improve not only the flavor, but also the nutrition of the dish.
- Chicken – Use skinless chicken breasts since they’re easy to source and quick to bake. Avoid bone-in chicken, like chicken thighs, which take more time to bake than pasta, resulting in soft, over cooked pasta.
- Oil – Any neutral oil is perfect for sauteing the onion and garlic. I like extra virgin olive oil, but other neutral oils like avocado oil, tallow, or lard are all great choices.
- Garlic – The intensity of fresh garlic largely depends on how fine it’s cut. Slicing the garlic produces a mild flavor while mincing and pressing through a garlic press releases more of the garlic’s oil, creating a more intense flavor. Alternatively, you can substitute 1/4 tsp garlic powder for each garlic clove.
- Tomatoes – Using any type of small tomatoes is an easy way to save time when prepping this dish. Fresh cherry tomatoes or grape tomatoes are usually the easiest to find.
- Spinach – Fresh baby spinach adds a bright pop of color and nutrition to the dish.
- Parmesan cheese – Buy a block of parmesan and grate it yourself to minimize additives. Most pre-shredded cheese contains some type of cellulose (wood pulp) as an anticaking agent.
Boursin Cheese Pasta Recipe Instructions
Preheat the oven to 400°F/205°C.
Add 1 tablespoon of oil to a 3.5 qt enameled cast iron skillet.
Saute the onion and garlic over medium heat for 5 minutes or until the onions become translucent and the garlic fragrant.
Tip: If you don’t own a ‘stove to oven’ type of pan, saute the onion and garlic in a skillet as directed. Then, transfer the softened onion and garlic to a large baking dish layering in the pasta, chicken breasts, salt, Boursin cheese, and chicken broth. Cover the baking dish with a piece of aluminum foil and bake as directed.
To the pan layer in pasta, tomatoes, chicken breasts, and crumbled Boursin cheese. Season with salt and add the chicken broth, pushing as much of the pasta below the liquid as you can.
Cover the pan and bake for 40 minutes.
Remove the pan from the oven, and check that the thickest part of the chicken breast with an instant-read thermometer reaches 165°F/75°C.
It’s normal for the cheese to be melted on top of the chicken with the liquid still in the pan. The liquid in the pan will thicken to create a creamy Boursin sauce as you shred the chicken.
Next, shred the chicken breasts with two forks right in the pan.
Stir in 3 cups of spinach and sprinkle the top with grated parmesan cheese. Return the uncovered pan to the oven and bake for 10 additional minutes to melt the cheese.
Leftovers and Storage
Place leftovers in an airtight container and refrigerate for up to 3 days.
Reheat leftovers in the oven with a bit of heavy cream to keep the sauce creamy. I don’t recommend freezing it as the cream sauce tends to break and become grainy or watery.
FAQs
Boursin cheese is the brand name of a soft creamy cheese known for its smooth, creamy texture and delicious flavors. The most popular variety is Garlic and Herbs Boursin Cheese, but there are many others to choose from. It can be a bit pricey at the grocery stores, so I just make my own!
A large skillet that’s oven-safe, like cast iron or enameled cast iron, is the easiest way to make Boursin chicken and pasta using the least amount of dishes. This versatile cookware means you can use it on the stove and then place it straight into the oven, minimizing the amount of dishes needed.
Don’t fret if you don’t own one of these types of pans. Instead, first saute the onion and garlic in any type of skillet and then add to a 9 x 13 casserole dish before layering the remaining ingredients.
While the boneless skinless chicken breasts cook with the pasta, sometimes it’s easier to add shredded rotisserie chicken or you already have leftover chicken that you want to use up. Add the chicken after the pasta is baked, when you stir in the spinach.
I like pairing this pasta with a side of crust garlic bread or discard focaccia bread. For something fresh, add a side salad or roasted vegetables.
Easy One Pan Boursin Pasta With Chicken
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Ingredients
- 1 small onion diced small
- 2 cloves garlic minced
- 1 tbsp olive oil
- 1 lbs chicken breasts 2-3 chicken breasts
- 2 5.3 oz Boursin cheese Garlic and Fine Herbs
- 1 qt chicken broth 4 cups
- 2 cups cherry tomatoes
- 3 cups fresh spinach
- 1 tsp salt
- 1 lbs short cup pasta
- ½ cup parmesan cheese
Instructions
- Preheat the oven to 400°F/205°C.
- Add 1 tablespoon of oil to a 3.5 quart skillet.
- Saute the onion and garlic over medium heat for 5 minutes or until the onions become translucent and the garlic fragrant.
- To the pan layer in pasta, tomatoes, chicken breasts, and crumbled Boursin cheese. Season with salt and add the chicken broth, pushing as much of the pasta below the liquid as you can.
- Cover the pan and bake for 40 minutes.
- Remove the pan from the oven, and check that the thickest part of the chicken breast with an instant-read thermometer reaches 165°F/75°C. Next, shred the chicken breasts with two forks right in the pan. The liquid in the pan will thicken to create a creamy Boursin sauce as you shred the chicken.
- Stir in 3 cups of spinach and sprinkle the top with grated parmesan cheese. Return the uncovered pan to the oven and bake for 10 additional minutes to melt the cheese.
Leftovers and Storage
- Place leftovers in an airtight container and refrigerate for up to 3 days.
- Reheat leftovers in the oven with a bit of heavy cream to keep the sauce creamy.
- I don't recommend freezing it as the cream sauce tends to break and become grainy or watery.
