Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts, sliced into strips
- 12 oz (340g) pasta (fettuccine or penne)
- 4 oz (115g) Boursin cheese (herb or garlic flavor)
- 3 cloves garlic, minced
- 1 cup heavy cream
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 tsp dried thyme or Italian herbs
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Boil a large pot of salted water and cook the pasta according to package instructions until al dente. Drain and set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add sliced chicken, season with salt, pepper, and herbs, and cook for 6-8 minutes until golden and cooked through. Remove and set aside.
- Melt butter in the same skillet, add minced garlic, and sauté for 30 seconds until fragrant. Pour in heavy cream and bring to a simmer. Stir in Boursin cheese until melted and sauce is smooth.
- Return cooked chicken to the skillet, coat with the sauce. Add cooked pasta and toss to combine. Adjust seasonings as needed.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently on the stovetop, adding a splash of cream or milk to preserve creaminess.
- You can substitute Boursin with cream cheese with herbs, goat cheese, or mascarpone for variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French-American
- Diet: Flexitarian
Nutrition
- Serving Size: 1 plate (about 1.5 cups)
- Calories: 520 Kcal
- Sugar: 3g
- Sodium: 480mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 125mg