Ingredients:

  • 1 lb chicken breast, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • 12 oz penne or rotini pasta
  • 5.3 oz Boursin Garlic & Fine Herbs cheese
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup heavy cream
  • 2 cups fresh baby spinach
  • 1 cup halved cherry tomatoes
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh lemon juice
  • 1/4 cup freshly grated Parmesan cheese

Instructions:

  1. Season the cubed chicken with salt, pepper, and garlic powder. Heat olive oil in a skillet over medium-high heat. Add chicken in a single layer and cook without stirring for 3 minutes to develop a golden-brown crust. Flip and cook for another 3-4 minutes until cooked through. Remove chicken and set aside on a plate.
  2. Lower the heat to medium. In the same skillet, pour in the chicken broth, scraping up the browned bits from the bottom. Stir in the Boursin cheese and heavy cream. Whisk gently until the cheese has melted into a smooth, bubbling sauce.
  3. Stir in the halved cherry tomatoes and fresh baby spinach. Cook for 2 minutes until the spinach has wilted. Return the seared chicken and any accumulated juices to the pan.
  4. Add the cooked pasta directly to the skillet. Toss well to coat, adding a splash of reserved pasta water if the sauce is too thick. Remove from heat and stir in the lemon juice, fresh parsley, and grated Parmesan.