Ingredients
Scale
- 12 oz of your favorite pasta (penne, fettuccine, or rigatoni)
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts or thighs, sliced into strips
- 4 cloves garlic, minced
- 1 cup heavy cream
- 4 ounces Boursin cheese (Garlic & Fine Herbs flavor recommended)
- 1 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: crushed red pepper flakes for some heat
Instructions
- Cook pasta in salted boiling water until al dente, drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, cook until golden and cooked through, about 5-7 minutes. Remove from skillet and set aside.
- In the same skillet, sauté minced garlic for about 30 seconds until fragrant.
- Reduce heat to medium, pour in heavy cream, and stir in Boursin cheese until melted and smooth. Add Parmesan cheese and stir to combine. Season with salt, pepper, and optional red pepper flakes.
- Return cooked chicken to the skillet, then add drained pasta. Toss to coat everything evenly with the sauce and simmer for 2-3 minutes to heat through.
Notes
- When selecting pasta, choose shapes like penne or fettuccine for best sauce coverage.
- Feel free to add vegetables like spinach or mushrooms for added nutrition.
- Adjust the amount of red pepper flakes for spice preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Flexible, can be adapted for gluten-free and low-carb diets
Nutrition
- Serving Size: 1 bowl
- Calories: 620 kcal Kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 110 mg