Ingredients:

  • 1.5 lb (680g) boneless skinless chicken breasts, cut into 1-inch bite-sized pieces
  • 2 tbsp (30ml) olive oil
  • 1 tsp (5g) salt
  • ½ tsp (2g) black pepper
  • 1 tsp (5g) garlic powder
  • 12 oz (340g) penne or farfalle pasta
  • 5.3 oz (150g) Boursin Garlic & Fine Herbs cheese
  • 1 cup (240ml) chicken broth
  • ½ cup (120ml) heavy cream
  • ½ cup (50g) freshly grated Parmesan cheese
  • 2 cups (60g) fresh baby spinach
  • ½ cup (80g) sun-dried tomatoes, drained and chopped
  • 2 cloves (6g) garlic, minced
  • 1 tbsp (15ml) fresh lemon juice

Instructions:

  1. Season the chicken pieces with salt, pepper, and garlic powder. Heat olive oil in the skillet over medium-high heat. Add the chicken in a single layer and cook until mahogany-colored and cooked through (165°F / 74°C), about 6-8 minutes. Remove the chicken from the pan and set it aside on a plate.
  2. Lower the heat to medium. In the same pan, add the minced garlic and sauté for 30 seconds until fragrant. Stir in the chicken broth and heavy cream, scraping the bottom of the pan to release the browned chicken bits. Whisk in the Boursin cheese, stirring constantly until the sauce is velvety and completely incorporated.
  3. Boil pasta in a separate pot until al dente. Reserve ½ cup of starchy pasta water before draining. Fold the cooked pasta, seared chicken, sun-dried tomatoes, and baby spinach into the cream sauce. Stir over low heat until the spinach wilts. If the sauce is too thick, whisk in the reserved pasta water one tablespoon at a time. Finish with lemon juice and Parmesan cheese.