Boursin Chicken Pasta
Creamy Boursin chicken pasta with seared chicken, blistered cherry tomatoes and spinach in a garlic herb cheese sauce. Ready in 35 minutes with about 39g of protein per serving.
Ingredients
- 12 oz rigatoni or penne pasta uncooked
- 1/2 cup reserved pasta water
- 1.5 lbs halal chicken breast boneless, skinless, cut into 3/4-inch cubes
- 2 tbsp olive oil divided
- 1 tbsp unsalted butter
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 1/4 tsp kosher salt divided, plus more for the pasta water
- 3/4 tsp black pepper divided
- 1 large shallot finely diced
- 2 cups cherry or grape tomatoes left whole
- 4 cloves garlic minced
- 1/4 tsp crushed red pepper flakes optional
- 3/4 cup low-sodium halal chicken broth
- 1 wheel Boursin Garlic & Fine Herbs cheese 5.2 oz / 150 g, at room temperature; check the label for microbial rennet
- 3 cups baby spinach packed
- 1/2 cup grated Parmesan-style cheese made with microbial rennet
- 1 tbsp fresh lemon juice
- 2 tbsp fresh parsley chopped
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta 1 minute less than the package directions. Scoop out 1/2 cup of the pasta water, then drain. While the water heats and the pasta cooks, continue with the next steps.
- Pat the chicken dry and toss with the Italian seasoning, garlic powder, smoked paprika, 3/4 tsp salt and 1/2 tsp pepper. Heat 1 tbsp olive oil in a 12-inch deep skillet over medium-high heat. Sear the chicken for 3 minutes, flip and cook 3 to 4 minutes more until it reaches 165°F (74°C). Transfer to a plate.
- Reduce the heat to medium. Add the remaining 1 tbsp olive oil, the butter, cherry tomatoes, shallot and remaining 1/2 tsp salt. Cook 4 to 5 minutes until the tomatoes blister and start to burst. Add the garlic and red pepper flakes and cook for 45 seconds.
- Pour in the broth and scrape up the browned bits. Simmer for 60 seconds, then reduce the heat to low. Add the Boursin and stir for 1 to 2 minutes until melted into a smooth sauce.
- Add the spinach, drained pasta and 1/4 cup of the pasta water. Toss over low heat for 60 to 90 seconds until the spinach wilts.
- Turn off the heat. Return the chicken and its juices, then add the Parmesan, lemon juice and remaining 1/4 tsp pepper. Toss for 60 seconds, adding the rest of the pasta water as needed. Top with parsley and serve warm.
Notes
Lower the heat before adding the Boursin so the sauce stays smooth. Store leftovers in the fridge for up to 4 days and reheat with a splash of milk or broth. Freezing is not recommended. Check the Boursin and Parmesan labels for microbial or vegetable rennet to keep this recipe halal.