Ingredients
Method
- Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve ½ cup of pasta water before draining.While pasta cooks, heat olive oil in a large skillet over medium heat.Add sliced chicken. Season with salt and pepper. Cook until golden brown and cooked through (about 5–7 minutes).Add minced garlic to the pan and sauté for 30 seconds until fragrant.Lower the heat. Add Boursin cheese, chicken broth, heavy cream, and lemon juice to the pan. Stir gently until cheese melts into a smooth sauce.Let the sauce simmer for 3–5 minutes, stirring occasionally, until slightly thickened.Add baby spinach and cooked chicken back into the sauce. Stir to combine.Toss in drained pasta. Add reserved pasta water a little at a time until the sauce reaches your desired consistency.Taste and adjust seasoning with more salt and black pepper if needed.Serve hot, topped with freshly grated parmesan if desired.
Nutrition
Notes
- Use pasta water wisely: It’s key to getting that creamy, clingy sauce — don’t skip it.
- Swap proteins: Try shrimp, rotisserie chicken (if in a rush), or even sautéed mushrooms for a meatless version.
- Make it spicy: A pinch of crushed red pepper adds a subtle kick without overpowering the Boursin flavor.
- Don’t boil the sauce: Keep the heat low after adding the cheese to prevent separation.
- Storage tip: Store leftovers in an airtight container for up to 3 days. Add a splash of broth when reheating to revive the sauce.
- Add-ins: Stir in sun-dried tomatoes, roasted red peppers, or peas for extra flavor and texture.