If you're looking for a quick, delicious weeknight dinner that doesn't require turning on your oven and heating up the whole house, this One Pan Marry Me Chicken Pasta with Boursin is exactly what you need. We are taking that famous, creamy sun-dried tomato chicken dish everyone loves and making it even better by stirring in some garlic and fine herbs Boursin cheese. It's incredibly rich, super flavorful, and the best part is that it cooks completely on the stovetop in just one pan.
I live in East Texas, and just yesterday the heat index hit a scorching 106°F. When it is that hot outside, the absolute last thing on my mind is turning on the oven and heating up the entire house. If I'm not outside grilling, I want a quick and easy stovetop meal. I'd much rather deal with the heat outside than trap it inside my kitchen!
That's where skillet meals like this become a total lifesaver during the summer months. This entire recipe comes together on the stove in less than 45 minutes, and the sauce is unbelievably creamy. Because the pasta cooks directly in the chicken stock, it releases starches that naturally thicken the liquid. By the time you stir in the heavy cream and that velvety Boursin cheese, it builds a rich, creamy sauce.
Table of contents
If you love the idea of keeping your kitchen cool with easy stovetop dinners, you'll definitely want to check out a few of our other favorite one-pan family meals:
Key Ingredients & Substitutions
- Boursin Cheese: We are using a half-cup of garlic and fine herbs Boursin cheese here. The dish is already naturally creamy from the heavy cream and the starches from the cooking pasta, but the Boursin is there to add extra flavor and create an even richer, creamier sauce.
- Chicken: Boneless, skinless chicken breasts work wonderfully here, but boneless skinless chicken thighs are a fantastic substitution. Thighs stay incredibly juicy and are very forgiving in one-pot meals.
- Pasta: I highly recommend using mini farfalle (bow tie) pasta because its smaller size ensures it cooks through perfectly and evenly right in the skillet. If you need a substitute, other short, sturdy shapes like penne, rigatoni, or rotini work great, just keep an eye on your simmer time as thicker shapes might need an extra splash of stock.
- Herbs: If you don't have individual jars of dried basil, oregano, and thyme on hand, you can easily swap them out for 2 teaspoons of your favorite Italian seasoning blend as a quick substitute.
See the recipe card below for the full list of ingredients and measurements.
How To Make Marry Me Chicken Pasta (with Boursin)
This dish is super easy to make and comes together quickly. Make sure you have all of your ingredients to ready to go before starting. Here is how it comes together:
- Season the chicken pieces with spices and sear them in the hot skillet until fully cooked through, then remove to a plate.
- Sauté the onions and sun-dried tomatoes while scraping up the flavorful brown bits, then stir in the garlic and tomato paste.
- Pour the chicken stock and the dried herbs into the skillet and bring the liquid up to a boil.
- Stir the mini farfalle pasta and the cooked chicken back into the pan, then cover with a lid to simmer until tender.
- Turn the heat to low, remove the lid, and gently stir in the heavy cream, Boursin cheese, and shredded parmesan.
- Take the pan off the heat and stir in the fresh basil leaves, then serve immediately. Enjoy!
See the recipe card below for the full recipe.
👉 Sky's Tips
- Since this is a one-pan meal, you need a big enough pan to hold everything. I recommend using a large deep skillet with a lid. I use one that is a 5-quart deep skillet so there is plenty of room to stir without any mess!
- The amount of salt you need for this recipe will vary depending on if you are using salted or unsalted chicken stock. Be sure to taste your sauce near the end of cooking before adding any extra salt!
- Give the pan a good stir regularly while the pasta simmers to prevent the noodles from sticking to the bottom. Stirring also helps the starch from the pasta release into the liquid, which is exactly what creates that velvety, smooth sauce.
How to Store and Reheat Leftovers
If you actually end up with any leftovers, they store beautifully! Just pop them into an airtight container and keep them in the fridge for up to 3 days.
How to Reheat: Cream sauces like this always tighten up once they get cold in the fridge. To get it right back to that super creamy texture, just reheat it on the stove over low heat. Splash in a little bit of milk or extra chicken stock and keep stirring it until it warms through and gets silky again!
This is exactly the kind of comforting dinner I crave during the warmer months, and being able to throw it together completely on the stovetop without heating up the entire house is such a huge bonus. My family absolutely loves this meal, and I have a feeling it's going to become a regular in your weeknight rotation, too!
-Sky 🩷
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📖 Recipe
Marry Me Chicken Pasta with Boursin
Equipment
- 1 large skillet with lid
Ingredients
- 3 tablespoons olive oil divided
- 1 pound chicken breasts boneless, skinless
- 1 ½ teaspoons salt divided
- ½ teaspoon pepper
- ½ teaspoon granulated garlic
- 1 cup onion small diced
- 4 cloves garlic minced
- ½ cup sundried tomatoes, packed in oil thinly cut and drained
- 2 tablespoons tomato paste
- 3 cups chicken stock
- 3 cups mini farfalle or 8 ounces
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 teaspoon dried basil
- ½ cup heavy cream
- ½ cup Boursin Cheese garlic & fine herbs
- ½ cup shredded parmesan cheese
- ½ cup fresh basil leaves
Instructions
- Pat the chicken dry with paper towels and chop into bite-sized pieces. Season evenly with ½ teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon granulated garlic.
- Heat 2 tablespoons of olive oil over medium-high heat in a large skillet. Add the chicken pieces and sear for 5 to 6 minutes, stirring occasionally, until they are golden brown on all sides and cooked through. Remove the chicken to a plate and set aside.
- Reduce the heat to medium. Add the remaining 1 tablespoon of oil, diced onions and sun-dried tomatoes to the same skillet. Cook for 3 minutes, making sure to scrape up the delicious brown bits (fond) from the bottom of the pan. Stir in the minced garlic and tomato paste, cooking for 1 more minute until fragrant.
- Pour the chicken stock into the skillet and stir in 1 teaspoon salt, along with the oregano, thyme and dried basil. Bring the liquid up to a boil.
- Stir the pasta and the cooked chicken (along with any juices from the plate) directly into the boiling stock. Cover the skillet with a lid, reduce the heat to a low simmer, and cook for approximately 18 minutes or until the pasta is cooked. Be sure to remove the lid and stir the pasta every few minutes so it doesn't stick to the bottom of the pan.
- Turn the heat down to low and remove the lid. Stir in the heavy cream, Boursin cheese, and shredded parmesan cheese. Stir continuously until the cheese completely melts and creates a smooth, velvety sauce.
- Remove the skillet from the heat, stir in the fresh basil leaves until they are slightly wilted, and serve immediately. Enjoy!
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