Remember that feta craze? Now it’s all about this Boursin pasta recipe. Add chicken to make this into a delicious main meal for your family!
We’re big fans of pasta here at home. It’s fairly simple to make, always satisfies those comfort food cravings, and added bonus: it’s make-ahead friendly and easily customizable! I always have at least 3 – 4 shapes of pasta in my pantry, while I chose to use rigatoni for this dish… you honestly can utilize any shape you prefer most or have on hand. Other carby-delicious meals we make often include my Grandma June’s Classic Lasagna, this Weeknight Chicken Bacon Ranch Pasta, and these Southwestern Stuffed Shells.
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INGREDIENTS FOR THIS RECIPE:
Seriously, this is destined to become a family favorite. This recipe will typically feed a hungry crowd of four, but if you need to stretch it a bit feel free to add some extra veggies or more chicken! Here’s what you’ll need:
- Garlic & Herb Boursin Cheese
- Cherry Tomatoes
- Olive Oil
- Garlic Cloves
- Salt + Pepper
- Reserved Pasta Water
- Rigatoni Noodles
- Parmesan
- Red Pepper Flakes
- Chicken Breasts
- Italian Seasoning
If you’re a saucy pasta lover like I am, I like to add a touch of heavy cream and basil pesto when mixing the sauce together. The flavor addition is phenomenal, and you’ll have enough sauce for sopping it up with a crusty piece of bread. My fav!
WHAT CUT OF CHICKEN DO YOU USE?
I had chicken breasts in my fridge so that’s what I opted for. However, you could also use chicken thighs or ground chicken if that’s what you like. Sometimes I’ll even use leftover rotisserie chicken and warm it up on the skillet. If prepping the chicken from fresh, I cook it while the Boursin cheese bakes with the tomatoes; you can pan-fry them, grill them, or bake them simultaneously if you have a double oven. Springer Mountain Farms even offers Fully Cooked Breast Strips if you’re in a time-rut and need dinner on the table in a jiffy.
MORE PASTA RECIPES YOU MIGHT ENJOY!
Hearty Comforting Pasta Bolognese
Italian Sausage Pasta with Butter and Herbs
Dump and Bake Chicken Stroganoff
Classic Fettuccini Alfredo with Peas and Pancetta
Beef and Mushroom Lasagna Soup
Roasted Acorn Squash and Sausage Pasta
Zucchini Pasta with Peas, Herbs, and Burrata
Rigatoni with Lemon Caper Sauce and Fresh Mozzarella
Miso Pumpkin Pasta with Cornflake Pangrattato
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- 2 (5.2 oz.) Garlic & Herb Boursin Cheese
- 2 pints Cherry Tomatoes
- 4 tbsp. Olive Oil
- 5 Garlic Cloves
- Salt + Pepper, to taste
- ½ cup Pasta Water
- 16 oz. Rigatoni Noodles
- ½ Cup Shaved or Grated Parmesan
- 1 tsp. Red Pepper Flakes
- 2 Chicken Breasts
- 2 tsp. Italian Seasoning + Salt and Pepper
- ¼ cup Heavy Cream, optional
- 2 tbsp. Basil Pesto, optional
- Preheat oven to 375F. Place the two Boursin cheese rounds, tomatoes, and garlic cloves into a large baking dish. Drizzle with olive oil, salt, pepper, and bake for 30 - 35 minutes.
- While baking, heat water in a large stockpot until boiling. Generously salt the water and then add the rigatoni noodles. Cook according to packaged directions for al dente. Make sure to remove ½ cup of the pasta halfway through boiling and set aside. Drain when the pasta is cooked.
- Meanwhile while the pasta is boiling, go ahead and cook the chicken. You can do this by searing in a pan, grilling on your outdoor grill, or whatever method you prefer. Make sure to season with Italian seasoning, salt, and pepper before cooking. Once the internal temperature has reached 165F, allow the chicken to rest for 2 - 3 minutes to keep the juices in before slicing.
- When the cheese and tomatoes are done roasting, slightly mash with a fork and mix together with the reserved pasta water, pasta, parmesan, red pepper flakes, and top with sliced chicken breasts. (Optional: you can also mix-in warmed heavy cream and basil pesto for those who like a saucier pasta dish.)
- Serve immediately and enjoy!
NOTES ON THIS RECIPE:
- The garlic will soften while baking, then easily mix together with the cheese and tomatoes after they’re cooked. There’s no need for mincing.
- I like my pasta with a bit of a spicy kick, so that’s where the red pepper flakes come into play. However, those are completely optional if you want to keep your meal milder.
- Leftovers should be kept in an airtight container, refrigerated, and consumed within the next 2 – 3 days. I simply reheat mine in the microwave for convenience, but you can also warm the pasta in a skillet. If you’re going with the skillet method, I’d add a little chicken stock so the pasta doesn’t dry out.
This post is sponsored in partnership with Springer Mountain Farms. Per the usual, all opinions here are mine alone and I would never recommend a product that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
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