Ingredients
Scale
- 2 large chicken breasts, sliced into strips
- 8 oz (225g) of your favorite pasta (penne, fettuccine, or rigatoni)
- 4 oz (115g) Boursin cheese (herb & garlic flavor recommended)
- 3 cloves garlic, minced
- 1 cup (240ml) heavy cream
- 2 tbsp olive oil
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: red pepper flakes for a spicy kick
Instructions
- In a large pot of salted boiling water, cook the pasta until al dente according to package instructions. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Season the chicken strips with salt and pepper, then add to the skillet. Cook until golden brown and cooked through, about 6-8 minutes. Remove from the skillet and set aside.
- In the same skillet, add minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream, stirring to combine. Add the Boursin cheese in small chunks, stirring until melted and smooth. Season with additional salt and pepper as needed. For a spicy touch, sprinkle in some red pepper flakes.
- Return the cooked chicken to the skillet and stir to coat with the sauce. Add the cooked pasta, tossing everything together to ensure the pasta is evenly coated with the creamy garlic herb sauce.
- Cook for another 2-3 minutes until heated through. Garnish with freshly chopped parsley before serving.
Notes
- Ensure to cook the pasta al dente for the perfect texture.
- If sauce becomes too thick, add a splash of pasta water or milk to loosen it.
- For extra flavor, sprinkle Parmesan cheese on top before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: Italian-inspired
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate (about 1.5 cups)
- Calories: 560 kcal Kcal
- Sugar: 4 g
- Sodium: 380 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 125 mg