Marry Me Chicken Pasta with Boursin
This One Pan Marry Me Chicken Pasta (with Boursin) takes a classic flavor profile and elevates it with rich garlic and herb cheese. It cooks entirely on the stovetop in under 45 minutes for the ultimate weeknight comfort food dinner.
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
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
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!
Nutrition
Calories: 432kcalCarbohydrates: 19gProtein: 25gFat: 28gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 99mgSodium: 1067mgPotassium: 710mgFiber: 2gSugar: 5gVitamin A: 847IUVitamin C: 15mgCalcium: 114mgIron: 2mg
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