One-Pan Boursin Chicken Pasta for Two

Creamy Boursin pasta with tender chicken, mushrooms, and spinach, all cooked in one pan? This is weeknight comfort food made easy.

At a Glance: One-Pan Boursin Chicken Pasta

• What it is / tastes like: A creamy pasta with a lighter Alfredo-style sauce with a subtle garlic and herb flavor
• When to make it: A cozy weeknight meal when you want something comforting without a lot of cleanup
• Time: Ready in under 30 minutes
• Cooking for two note: Makes 2 generous portions with chicken, vegetables, and pasta all in one pan
• Skill level: Easy

Ingredients & Substitutions

You’ll find exact measurements in the recipe card below.

• Chicken thighs: Stay tender while the pasta cooks. I use two thighs with mushrooms, but you can use 3–4 thighs and omit the mushrooms for a meatier pasta.
• Dried herbs: Basil, oregano, and thyme complement the garlic-and-herb Boursin without overpowering the sauce.
• Baby bella mushrooms: Add savory flavor and make the pasta more filling. For a vegetarian version, use 8 ounces of mushrooms, omit the chicken, and substitute vegetable broth.
• Onion + garlic: Build the savory base of the pasta.
• Low-sodium chicken broth: Cooks the pasta and becomes the base of the sauce. Low-sodium broth gives you better control over the seasoning.
• Pasta: Rigatoni and campanelle both work well. Other short pasta shapes will also work, but cooking time and liquid needs may vary.
• Boursin cheese: I use Garlic & Fine Herbs Boursin. It melts into the remaining pasta liquid to create the creamy sauce.
• Baby spinach: Wilts directly into the pasta at the end.
• Heavy cream: Optional for a richer, creamier finish. Use chicken broth or water instead to keep the sauce lighter.

How to Make One-Pan Boursin Chicken Pasta

1. Cook the chicken. Heat the butter and olive oil over medium-high heat. Add the chicken, season with salt, pepper, basil, oregano, and thyme, and cook for 2–3 minutes.
2. Add the mushrooms and onion. Add the mushrooms and onion and cook for 2–3 minutes. Stir in the garlic and cook for about 30 seconds.
3. Add the broth and pasta. Pour in the chicken broth, scraping up any browned bits. Add the pasta and bring to a boil.
4. Cook the pasta. Once boiling, cook uncovered over medium-high heat for about 10 minutes, or until 1–2 minutes shy of your desired texture. Stir occasionally and keep the pasta mostly submerged in the broth. If the broth is absorbed before the pasta is ready, add a splash of broth or water as needed.
5. Add the Boursin. Reduce the heat to low. Make sure there is a little liquid remaining in the pan, adding a splash of broth or water if needed. Stir in the Boursin until melted and creamy.
6. Finish with spinach. Fold in the spinach until wilted. Loosen the sauce with a splash of heavy cream, broth, or water as needed. Taste, season, and serve.

Expert Tips

• Use the right-size pan: I use a 10.5-inch sauté pan, which gives the pasta enough room to cook while keeping the broth from evaporating too quickly. Avoid using a much larger pan.
• Keep the pasta mostly submerged: Stir occasionally and push any exposed pasta back into the broth so it cooks evenly.
• Adjust the cooking time for your pasta: I tested this recipe with rigatoni and campanelle, which took about 10 minutes once the broth came to a boil. Cooking times vary by pasta shape and brand, so cook the pasta until 1–2 minutes shy of your desired texture. It will continue cooking slightly while you stir in the Boursin and spinach. If the broth is absorbed before the pasta is ready, add a splash of broth or water as needed.
• Save a little liquid for the Boursin: You want some liquid remaining in the pan when the pasta is done. This helps the Boursin melt smoothly into the sauce. If the pan looks dry, add a splash of broth or water before adding the cheese.
• Adjust the final creaminess: Finish with a splash of heavy cream for a richer, creamier sauce. For a lighter finish, use chicken broth or water instead.

Serve this Boursin chicken pasta with my small-batch sourdough discard focaccia or your favorite garlic bread. If you’re looking for another quick pasta dinner, try my creamy Parmesan orzo or miso mushroom pasta next.

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