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One-Pan Boursin Chicken Pasta for Two

Creamy Boursin chicken pasta with mushrooms and spinach served with garlic bread
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This creamy Boursin chicken pasta with mushrooms and spinach is cooked entirely in one pan. Ready in under 30 minutes, it makes two generous portions for an easy, cozy weeknight dinner.

  • Author: George
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings 1x
  • Category: Main
  • Method: Stovetop
  • Cuisine: American

Ingredients

Scale
  • 2 boneless, skinless chicken thighs, cut into bite-sized pieces
  • Salt and black pepper, to taste
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried thyme
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 4 ounces baby bella mushrooms, sliced
  • ½ small yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 2½ cups low-sodium chicken broth, plus more as needed
  • 6 ounces dry pasta, such as rigatoni or campanelle
  • 2.6 ounces Garlic & Fine Herbs Boursin cheese (½ package)
  • 2 cups baby spinach
  • Heavy cream, chicken broth, or water, as needed to finish the sauce
  • 2 tablespoons chopped fresh parsley, optional, for serving

Instructions

    1. Cook the chicken. Melt the butter with the olive oil in a 10.5-inch sauté pan over medium-high heat. Add the chicken and season with salt, pepper, basil, oregano, and thyme. Cook for 2–3 minutes. The chicken does not need to be cooked through.
    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 2½ cups chicken broth, scraping up any browned bits from the bottom of the pan. 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. Add a splash of heavy cream for a richer, creamier finish, or use chicken broth or water for a lighter one. Taste and adjust the salt and pepper. Garnish with parsley, if desired, and serve immediately.

 

Notes

  • Pan size: I use a 10.5-inch sauté pan. Avoid using a much larger pan, which can cause the broth to evaporate too quickly.
  • Pasta cooking time: I tested this recipe with rigatoni and campanelle, which took about 10 minutes once the broth came to a boil. Pasta shapes and brands vary, so cook until 1–2 minutes shy of your desired texture. The pasta will continue cooking slightly while you add the Boursin and spinach.
  • Chicken and mushroom options: I use 2 chicken thighs and 4 ounces of mushrooms. For a meatier version, use 3–4 chicken thighs and omit the mushrooms. For a vegetarian version, omit the chicken, use 8 ounces of mushrooms, and substitute vegetable broth.
  • Finishing the sauce: Add a splash of heavy cream for a richer, creamier finish. Use chicken broth or water for a lighter version.
  • Reheating: The pasta will continue to absorb the sauce as it sits. Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth, water, or heavy cream as needed to bring back the creamy consistency.

Find it online: https://www.myeclecticbites.com/boursin-chicken-pasta/