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Creamy Boursin Chicken Pasta served as a delicious and comforting featured meal.

ULTIMATE BOURSIN CHICKEN PASTA

This recipe delivers a creamy and flavorful Boursin Chicken Pasta by mastering the art of emulsifying cheese. Learn the secrets to a smooth, non-clumpy sauce using pasta water and gentle heating techniques. The addition of lemon juice brightens the dish and complements the rich Boursin flavor.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-Inspired
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound pasta penne, rigatoni, or farfalle
  • 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1/2 cup reserved pasta water
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon lemon juice optional
  • Salt to taste
  • Freshly ground black pepper to taste
  • Red pepper flakes optional

Equipment

  • large pot
  • colander
  • large skillet
  • cutting board
  • Chef's knife
  • Measuring cups
  • Measuring spoons
  • wooden spoon or spatula

Method
 

  1. Cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
  2. While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Season the chicken with salt, pepper, and red pepper flakes (if using).
  3. Cook the chicken until golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
  4. Add the chopped onion to the skillet and cook until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant.
  5. Reduce the heat to low. Add the Boursin cheese and heavy cream to the skillet. Stir constantly until the cheese is melted and the sauce is smooth, about 2-3 minutes. If the sauce is too thick, add a tablespoon or two of the reserved pasta water at a time until it reaches your desired consistency.
  6. Stir in the Parmesan cheese and lemon juice (if using). Season with salt and pepper to taste.
  7. Add the cooked pasta and chicken to the skillet. Toss to coat everything evenly with the sauce.
  8. Garnish with fresh parsley and serve immediately.

Notes

To prevent the Boursin sauce from separating, use low heat and stir constantly while melting the cheese. Adding the pasta water gradually helps to emulsify the sauce and create a smooth, creamy texture. Lemon juice brightens the flavor but should be used sparingly to avoid curdling the sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk or cream if needed to restore the sauce's creaminess. For a vegetarian option, omit the chicken and add vegetables like broccoli, bell peppers, or spinach.