Ingredients:

  • 1 lb (450g) ziti or rigatoni
  • 1 tsp (5g) salt
  • 5.3 oz (150g) Boursin Garlic & Fine Herbs cheese, softened
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (60ml) reserved pasta water
  • 1/2 tsp (2g) red pepper flakes
  • 1 tsp (2g) Italian seasoning
  • 2 cups (225g) shredded mozzarella cheese
  • 1/2 cup (50g) grated Parmesan cheese
  • 2 cups (60g) fresh baby spinach
  • 2 cups (300g) cooked shredded chicken breast

Instructions:

  1. Bring a large pot of salted water to a rolling boil.
  2. Add the ziti and cook for 2 minutes less than the al dente instructions on the package.
  3. Before draining, scoop out 1/4 cup (60ml) of starchy pasta water and set it aside, then drain the pasta.
  4. In a large mixing bowl, combine the softened Boursin cheese, heavy cream, and reserved pasta water; whisk until smooth.
  5. Stir in the Italian seasoning and red pepper flakes.
  6. Fold in the par-boiled pasta, baby spinach, and cooked chicken until evenly coated in sauce.
  7. Preheat oven to 425°F (218°C) and pour the pasta mixture into a 9x13 inch baking dish.
  8. Evenly distribute the mozzarella and Parmesan cheese over the surface.
  9. Bake for 25 minutes until the cheese is golden-brown and bubbling.