Boursin Chicken and Broccoli Pasta
Sometimes trying something new is not much more than taking something that looks familiar and putting a new twist on it. This seems like one of those dishes - chicken, broccoli, pasta, and a cheese sauce sounds like something you might have in a regular dinner rotation, right?
So, what's new to try here? That would be the cheese. Boursin cheese, which is named after its inventor François Boursin, is a soft cheese similar to cream cheese that is infused with seasonings. First produced in Normandy, France in 1957, the original version (which is used in this recipe) contains garlic and herbs. Other varieties include black pepper, basil and chive, and even chili peppers, and there is also a dairy-free version.
My opinion? It does have a flavor that's different from plain cream cheese, but its texture does set it apart and brings out a taste all its own. There are plenty of ways you can customize this to your liking as well; I'll list a few of them in the recipe notes.
Adapted from 101 Cooking For Two
A chicken/broccoli/pasta dish with a cheese sauce made with Boursin flavored soft cheese.
Adapted from 101 Cooking for Two
- 16 oz dry rigatoni pasta
- 1 tbsp olive oil
- 2 lb boneless skinless chicken breasts, cut into 1-inch pieces
- 1 tbsp butter
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 2 cup half and half
- 2 packages Boursin cheese with garlic and herbs (10.2 oz each)
- 1/2 cup grated Parmesan cheese
- 12 oz frozen broccoli florets
- ground black pepper (to taste)
Prepare the pasta according to package directions, cooking to al dente. Drain and set aside. Also prepare the broccoli according to package directions, and set aside.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook 7-10 minutes or until completely cooked through, seasoning with black pepper if desired. Remove the chicken to a bowl and set aside.
Add butter to the skillet. When melted, add the onion and cook 3-4 minutes or until softened. Add the garlic and cook 1 additional minute. Add the half and half, Boursin cheese, and Parmesan cheese. Stir until the cheeses are melted and the sauce has a smooth consistency, about 5 minutes.
Remove the skillet from heat. Add the chicken and broccoli to the skillet and stir to combine. Slowly add the pasta to the skillet and fold together (Note: the skillet will get very full). Serve immediately.
Servings 8
- Amount Per Serving
- Calories 617kcal
- % Daily Value *
- Total Fat 30g47%
- Saturated Fat 16.6g83%
- Cholesterol 96mg32%
- Sodium 404mg17%
- Potassium 300mg9%
- Total Carbohydrate 50.1g17%
- Dietary Fiber 3.2g13%
- Sugars 5.3g
- Protein 41.7g84%
- Calcium 159 mg
- Iron 3 mg
- Vitamin D 40 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- Chicken thighs can be substituted for the chicken breasts
- Fresh broccoli (approximately 4 cups) can be substituted for the frozen broccoli
- Other vegetables could be added, or the broccoli skipped if desired
- Any short pasta can be used in place of the rigatoni (rotini, elbows, cavatappi, ziti, shells, etc.)
- Heavy cream can be substituted for the half and half