Ingredients
Scale
- 2 cups cooked pasta (penne or fettuccine)
- 2 boneless, skinless chicken breasts, sliced into strips
- 3 cloves garlic, minced
- 1 cup Boursin cheese (or cream cheese as a substitute)
- 1 cup heavy cream
- 2 tbsp olive oil
- 1 tbsp butter
- Fresh herbs: parsley, basil, thyme
- Salt and pepper to taste
Instructions
- Cook your preferred pasta according to package instructions. Drain and set aside. Mince the garlic and slice the chicken breasts into bite-sized strips.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add chicken strips, season with salt and pepper, and cook until golden brown and cooked through. Remove from skillet and set aside.
- In the same skillet, reduce heat to medium, add butter and remaining olive oil. Sauté garlic until fragrant, about 1 minute. Add the heavy cream, stirring to combine. Once heated, add Boursin cheese and stir until melted and creamy. Mix in freshly chopped herbs for an aromatic touch.
- Return the cooked chicken to the skillet, stirring to coat with the creamy sauce. Add cooked pasta, tossing gently until well coated. Taste and adjust seasoning with salt and pepper as needed.
Notes
- For a gluten-free option, substitute pasta with zucchini noodles or shirataki pasta.
- Adjust seasoning and herbs according to your taste preference.
- Reheat leftovers gently on stovetop or microwave, adding a splash of milk or cream to restore the sauce’s texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Adaptable to gluten-free or low-carb diets
Nutrition
- Serving Size: 1 plate (approximately 1/4 of recipe)
- Calories: 550 Kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 125mg