Ingredients:

  • 1 lb (450g) boneless, skinless chicken breast, cut into 1-inch bite-sized pieces
  • 1 tbsp (15ml) olive oil
  • ½ tsp (3g) salt
  • ¼ tsp (1g) cracked black pepper
  • 1 box (5.2 oz / 148g) Boursin Garlic & Fine Herbs cheese
  • 2 cloves (6g) garlic, minced
  • 1 cup (240ml) low-sodium chicken broth
  • ½ cup (120ml) heavy cream
  • ¼ cup (25g) freshly grated Parmesan cheese
  • 12 oz (340g) penne or fusilli pasta
  • 2 cups (60g) fresh baby spinach
  • 1 cup (150g) cherry tomatoes, halved
  • 1 tbsp (15ml) fresh parsley, chopped

Instructions:

  1. Pat the chicken pieces dry with a paper towel and season with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering.
  3. Add chicken in a single layer. Sear without moving for 3 minutes until a mahogany-colored crust forms.
  4. Flip and cook for another 3-4 minutes until the internal temperature reaches 165°F (74°C). Remove chicken from the pan and set aside on a plate.
  5. Lower the heat to medium. In the same pan, add minced garlic and sauté for 30 seconds until fragrant.
  6. Stir in the Boursin cheese, chicken broth, and heavy cream. Whisk constantly until the cheese has completely melted and the sauce is bubbling and velvety.
  7. Stir in the Parmesan cheese until fully incorporated.
  8. Boil pasta in salted water until al dente. Reserve ½ cup (120ml) of pasta water before draining.
  9. Add the halved cherry tomatoes and baby spinach to the sauce. Stir for 1-2 minutes until the spinach is just wilted.
  10. Fold the cooked pasta and seared chicken back into the pan.
  11. If the sauce is too thick, add the reserved pasta water one tablespoon at a time until it reaches a glossy, coating consistency.
  12. Garnish with fresh parsley and serve immediately.