Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound (450g) boneless, skinless chicken breasts, sliced into strips
- 3 cloves garlic, minced
- 1 cup heavy cream
- 4 ounces (113g) Boursin cheese (herb or garlic & fine herbs flavor)
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper to taste
- 12 ounces (340g) pasta of your choice (penne, fettuccine, or bowtie work well)
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional, for added flavor)
Instructions
- Heat the olive oil in a large skillet over medium heat. Season the sliced chicken breasts with salt, pepper, and Italian seasoning. Cook until golden brown and cooked through, about 5–7 minutes. Remove from the skillet and set aside.
- In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and bring to a simmer. Stir in the Boursin cheese until melted and smooth, creating a rich, velvety sauce. Adjust seasoning with salt and pepper as needed.
- While the sauce simmers, cook your pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
- Add the cooked chicken and drained pasta into the skillet with the Boursin sauce. Toss gently until well coated and heated through. Garnish with chopped parsley and optional grated Parmesan cheese.
Notes
- Use fresh herbs for garnish to enhance flavor and presentation.
- Do not overcook the pasta; aim for al dente texture for the best bite.
- Incorporate sautéed vegetables like spinach, cherry tomatoes, or mushrooms for added nutrition.
- Adjust the amount of cheese or cream to modify richness to your preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Includes Dairy
Nutrition
- Serving Size: 1 plate
- Calories: 560 kcal Kcal
- Sugar: 4g
- Sodium: 670mg
- Fat: 34g
- Saturated Fat: 17g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 125mg