One Pot Creamy Boursin Tomato Pasta with Chicken
Creamy Boursin cheese, juicy chicken, and tender pasta come together in this easy one pot dinner packed with rich flavor and fresh tomatoes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: One-Pot Cooking, Sautéing, Simmering
- Cuisine: American, Italian-Inspired
Ingredients
1 pound penne pasta (or your favorite short pasta shape)
1 tablespoon olive oil
1 pound chicken breasts, cut into bite-sized pieces
1 medium onion, diced (red onion preferred)
3 cloves garlic, minced or pressed
1 pint fresh tomatoes, quartered if Campari or halved if cherry/grape tomatoes
½ teaspoon red pepper flakes (adjust to taste)
1 teaspoon salt
½ teaspoon black pepper
½ cup white wine (or additional chicken stock)
3–4 cups chicken stock, as needed
5 ounces fresh baby spinach
5.2 ounces Shallot & Chive Boursin cheese
Parmesan cheese, for garnish (optional)
Instructions
Step 1: Par-Cook the Chicken
Heat olive oil in a large pot or deep skillet over medium heat.
Add the chicken pieces and season with salt and black pepper.
Cook for 4–5 minutes until lightly browned but not fully cooked through.
Remove the chicken from the pot and set aside.
Step 2: Sauté the Aromatics
In the same pot, add the diced onion.
Cook for 3–4 minutes until softened.
Stir in the garlic and red pepper flakes.
Cook for 30 seconds until fragrant.
Step 3: Add Tomatoes and Liquid
Add the tomatoes, white wine, and 3 cups of chicken stock.
Bring to a gentle simmer.
Scrape up any browned bits from the bottom of the pot for extra flavor.
Step 4: Cook the Pasta
Return the chicken to the pot.
Add the spinach and uncooked penne pasta.
Stir well, ensuring the pasta is submerged in the liquid.
Cover and cook for 10–12 minutes, stirring occasionally, until the pasta is al dente.
Step 5: Make It Creamy
Stir in the Shallot & Chive Boursin cheese.
Cover and let it melt for 2–3 minutes.
Remove the lid and stir until the sauce becomes smooth and creamy.
Add additional chicken stock as needed to reach your desired consistency.
Step 6: Serve
Taste and adjust seasoning if necessary.
Serve immediately.
Garnish with freshly grated Parmesan cheese and fresh herbs if desired.
Notes
Red onion adds a slightly sweeter flavor, but yellow or white onions work well too.
For a richer sauce, use the full 4 cups of chicken stock.
Rotisserie chicken can be substituted to save time.
Add mushrooms or sun-dried tomatoes for extra flavor and texture.
Freshly grated Parmesan enhances the creamy Boursin sauce beautifully.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
