This creamy, easy Boursin chicken pasta marries high-protein chicken, tangy sun-dried tomatoes, and a rich, garlicky cheese sauce. Tossed with tender pasta, it's a carb-delicious meal! Quick, satisfying, and effortlessly luxe, it comes together in a snap.
I could eat pasta every single day. From my pasta with broccoli, garlic, and olive oil to my classic marinara sauce, I love them all.
If you enjoy more indulgent pasta dishes, you might like my creamy Italian pink sauce pasta or chicken tortellini pasta with spinach. Both are made with cream and are always a hit. Or try my lemon chicken orzo pasta if you're a fan of zesty lemon.
Raise your hand if you're a big fan of pasta. I raise my hand high, and I have no shame. Enjoy 🙂
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Gather your Ingredients
Here's what you'll need:
Cooks Notes
- Pasta water is key to this recipe-remember to reserve 1 cup before draining.
- Pasta water helps thicken the sauce because of its starchy content, creating a silky texture.
Find the detailed recipe below.
Substitutions & Variations
- Short pasta works best in this recipe. I like fusilli because it traps the creamy sauce in its spiral shape. Substitute with rotini, a larger form of fusilli. Gemelli works, too.
- Boursin cheese comes in several varieties. Basil & Chive and Garlic & Fine Herbs are great substitutes.
- No chives? No problem. Substitute with 2 tablespoons of finely chopped green onion tops (scallions).
How to Make Boursin Chicken Pasta
Step-by-Step Instructions
When pasta, tender chicken, and creamy Boursin come together, you have a high-protein meal that satisfies your carb cravings.
Cook Pasta
Cook pasta according to package directions. Reserve 1 cup of pasta water before draining (though you may not use the entire amount).
Cook Chicken
Heat a skillet over medium heat. Add olive oil, chicken, salt, and pepper. Sauté until golden and cooked through (165 degrees Fahrenheit), 6-8 minutes.
Add Garlic
Lower the heat, add the garlic, and sauté until fragrant, about 30 seconds.
Add Pasta Water and Boursin
Add ½ cup of reserved pasta water to the skillet, scraping up any brown bits. Bring to a simmer, then add the Boursin, breaking it up as it melts. Stir in more pasta water as needed until the sauce is smooth and gravy-like.
Add Remaining Ingredients
Add chives, sun-dried tomatoes, spinach, and pasta, and stir to combine.
Serve
Serve immediately with grated Parmigiano-Reggiano cheese and garnish with chives.
Helpful Hint
- When cooking raw chicken, wash your wooden spoon or use a clean one before adding other ingredients to the skillet to avoid cross-contamination.
Storage
- Refrigerate leftovers and store them in an airtight container for up to 3 days.
Reheating
- Microwave or heat on the stovetop with a splash of water to loosen the pasta.
Recipe FAQs
Yes. The dish would be more economical, and chicken thighs are very forgiving and less prone to dry out.
It is a soft cheese similar to cream cheese but with various flavor profiles. It was created by François Boursin in Normandy, France. In 1963, Garlic & Fine Herbs was the first flavor that was introduced to the world.
Recipe
Boursin Chicken Pasta
Equipment
- large pot
- measuring cups and spoons
- large skillet
- wooden spoon/spatula
Ingredients
- 8 ounces pasta, such as fusilli, rotini or gemelli
- 3 tablespoons extra-virgin olive oil
- 1 pound chicken breasts, cut into bite-sized pieces
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 2 teaspoons garlic, finely minced
- 1 cup reserved pasta water, you may not use the entire amount; see the recipe instructions
- 1 (5.3 ounces) Boursin cheese, Chive & Shallot, room temperature
- ¼ cup chives, finely minced, plus more for garnish if desired
- ⅓ cup sun-dried tomatoes, thinly sliced
- 3 ounces baby spinach, washed and roughly chopped
Optional Garnishes
- Parmigiano-Reggiano cheese, grated
- chives, finely minced
Instructions
- Cook Pasta: Cook pasta according to package directions. Reserve 1 cup of pasta water before draining (though you may not use the entire amount).8 ounces pasta
- Cook Chicken: Heat a skillet over medium heat. Add olive oil, chicken, salt, and pepper. Sauté until golden and cooked through (165 degrees Fahrenheit), 6-8 minutes.3 tablespoons extra-virgin olive oil, 1 pound chicken breasts, ¼ teaspoon kosher salt, ⅛ teaspoon black pepper
- Add Garlic: Lower the heat, add the garlic, and sauté until fragrant, about 30 seconds.2 teaspoons garlic
- Add Pasta Water and Boursin: Add ½ cup of reserved pasta water to the skillet, scraping up any brown bits. Bring to a simmer, then add the Boursin, breaking it up as it melts. Stir in more pasta water as needed until the sauce is smooth and gravy-like.1 cup reserved pasta water, 1 (5.3 ounces) Boursin cheese
- Add Remaining Ingredients: Add chives, sun-dried tomatoes, spinach, and pasta, and stir to combine.¼ cup chives, ⅓ cup sun-dried tomatoes, 3 ounces baby spinach, 8 ounces pasta
- Serve: Serve immediately with grated Parmigiano-Reggiano cheese and garnish with chives.Parmigiano-Reggiano cheese, chives
Julie says
I this was a nice alternative to a red sauce. Love how quick this was to make and especially enjoyed the sundried tomatoe flavour mixed in with the Boursin cheese.
Donna Poirier says
Hi Julie and thanks for your review. I love sun-dried tomatoes too and I could add them to any dish 🙂
Donna Poirier says
My family and I enjoy a great pasta recipe and this has been one of our recent favorites, especially on a cold winter day. I hope you try it and share your thoughts.