Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cubed
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 1 lb ziti or penne pasta
  • 5.3 oz Garlic & Fine Herbs Boursin cheese
  • 1 cup whole milk ricotta cheese
  • 0.5 cup reserved pasta water
  • 2 cups fresh baby spinach
  • 2 cups shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese

Instructions:

  1. Toss cubed chicken with garlic powder, paprika, salt, and pepper. Heat olive oil in a skillet over medium-high heat and sear chicken until golden brown and the internal temperature reaches 165°F (74°C). Set aside.
  2. Cook pasta in salted water for 2 minutes less than the package directions. Reserve 0.5 cup of starchy pasta water before draining.
  3. In a large mixing bowl, whisk together the Boursin cheese, ricotta, and reserved pasta water until the sauce is smooth and velvety.
  4. Gently fold the undercooked ziti, seared chicken, and fresh baby spinach into the cheese mixture until the pasta is evenly coated.
  5. Transfer the mixture to a 9x13 inch baking dish. Evenly distribute the shredded mozzarella and grated Parmesan over the top.
  6. Bake at 375°F (190°C) for 20-25 minutes until the cheese is golden and bubbling.