There are quick recipes that deliver and quick recipes that disappoint — creamy chicken and Boursin pasta clearly belongs to the first category. In less than thirty minutes, with no special technique, you get a sauce that has the richness of a slow-cooked dish. It’s the kind of recipe you make on repeat without even looking up the card.
Ingredients :
- Pasta (250 g) — Penne or fusilli are ideal because their shape captures the sauce in their grooves and ridges. Tagliatelle also works, but requires quicker plating to prevent sticking. Avoid very thin pasta like spaghetti — they tend to slip under the sauce rather than holding it.
- Chicken breasts (2) — The breast stays tender even with quick pan cooking, as long as you don’t overcook it. Cut into uniform pieces — about 3 cm — so heat penetrates evenly. If you only have boneless thighs, they will add even more moisture and flavor to the sauce.
- Boursin garlic and fine herbs (150 g) — This is what makes the dish. It melts into the cream, instantly providing a complete aromatic base — garlic, parsley, chives — without having to add them separately. Take it to room temperature if possible: it will melt faster and more evenly, without creating lumps.
- Heavy cream (10-15 cl) — Cream with at least 30% fat is essential for a stable sauce that won’t separate when heated. Light cream may curdle and become grainy at the first simmer. If you want to lighten the dish, reduce the amount of cream and compensate with a bit more pasta cooking water — this is more effective than switching creams.
