Ingredients:

  • 1 lb boneless, skinless chicken breasts, diced into 1-inch cubes
  • 12 oz penne or rigatoni pasta
  • 2 tbsp olive oil
  • 5.2 oz Boursin Garlic & Fine Herbs cheese, cubed
  • 2 cups cherry tomatoes, whole
  • 3 cloves garlic, minced
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup reserved pasta water
  • 2 cups fresh baby spinach
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat olive oil in the skillet over medium-high heat. Add the diced chicken and cook for 5–7 minutes until mahogany-colored and cooked through. Remove chicken from the pan and set aside.
  2. In the same skillet, add the cherry tomatoes. Sauté for 3–4 minutes until the skins begin to wrinkle and pop. Stir in the minced garlic and cook for 60 seconds.
  3. Lower the heat to medium. Stir in the chicken broth and the cubed Boursin cheese. Whisk gently until the cheese is fully melted and the sauce is velvety. If the sauce is too thick, whisk in the reserved pasta water one tablespoon at a time.
  4. Fold the cooked pasta and seared chicken back into the skillet. Add baby spinach and stir for 1 minute until wilted. Toss until coated in sauce and garnish with fresh parsley.