Ingredients:

  • 1 lb chicken breast, cut into 1-inch bite-sized pieces
  • 8 oz dry penne or rotini pasta
  • 5.3 oz Boursin Garlic & Herb cheese
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1 cup cherry tomatoes, halved
  • 2 cups fresh baby spinach
  • 3 cloves garlic, minced
  • 1/2 cup parmesan cheese, freshly grated
  • 1 tbsp olive oil
  • salt to taste
  • black pepper to taste

Instructions:

  1. Preheat your oven to 400°F (200°C). In a 9x13-inch baking dish, combine the uncooked pasta, cubed chicken breast, minced garlic, and cherry tomatoes.
  2. Pour in the chicken broth and heavy cream, stirring gently to ensure the pasta is mostly submerged.
  3. Clear a small space in the center of the dish and place the entire puck of Boursin cheese directly on the bottom. Drizzle with olive oil and season with salt and pepper.
  4. Cover the dish tightly with aluminum foil and bake for 20 minutes.
  5. Remove the foil and stir the melted Boursin into the pasta and chicken until the sauce is velvety.
  6. Fold in the fresh baby spinach and sprinkle the Parmesan on top.
  7. Return to the oven uncovered for 2-3 minutes until the cheese is bubbling.