Who can resist a creamy, cheesy pasta recipe that’s not only easy to make but also packs a nutritious punch? While surfing the web, I came across the viral Boursin pasta bake trend, which inspired me to create a healthier, protein-enriched version.
Understanding the importance of protein in our diet for maintaining muscle mass, feeling satiated, and aging gracefully, I decided to add diced chicken breast (a lean source of protein) to the mix. With 22 grams of protein in just 4 ounces of chicken tenderloins (as per the USDA), this remodeled Boursin Chicken Pasta recipe has since become my go-to dish for busy weeknights.
Boursin cheese, a favored brand of Gournay cheese, can easily be found in the deli section of your local grocery store. It’s soft, spreadable, mildly flavored, and has a cream cheese-like consistency, making it an ideal base for our pasta sauce.
Creating the sauce is as simple as melting Boursin on the stove or in the oven, then adding some liquid and your choice of flavors and extras. I chose cherry tomatoes, Italian seasoning, and some red pepper flakes for a little kick, mirroring the viral recipe. Swapping the tomatoes with mushrooms was also a tasty alternative I tried!
One point to note: The original viral Boursin pasta sauce is made in the oven by roasting the tomatoes and Boursin together with spices and olive oil. I opted for a stove-top method because I cooked the chicken in a skillet and wanted to minimize cleanup!
So, without further ado, let’s delve into the recipe for my high-protein Boursin Chicken Pasta. It’ll make you feel like you’re enjoying a gourmet meal in the comfort of your home, minus the fuss.
Ingredients
- 1 block of Boursin cheese
- 8 oz. pasta of your choice (I used Italian Macaroni from Trader Joe’s)
- 1 lb. chicken tenderloins, cut into 1-inch pieces (Boneless, skinless chicken breast would work too)
- 4 tbsp. olive oil
- 8 oz. cherry tomatoes, halved
- 1 tsp. Italian seasoning
- 1 tsp. red pepper flakes
- Salt to taste (optional)
You’ll also need:
- A large pot (for boiling the pasta)
- A large, deep skillet with a lid
- Cooking spoons (one each for the pasta and sauce)
- Colander
- Foil
Steps:
- Bring 4 to 6 quarts of water to a rolling boil in a large pot (add a pinch of salt if desired).
- While the water is heating up, bubble up 2 tablespoons of olive oil in a large, deep skillet over medium-high heat.
- Reduce the heat to medium, then add your diced chicken. Sauté until golden brown and juices run clear, about 7 to 8 minutes. Note: Chicken should always be cooked to an internal temperature of 165 degrees Fahrenheit, as per the USDA guidelines.
- Add pasta to the boiling water and cook as per the package instructions.
- Drain the pasta, reserving 1 to 2 cups of the pasta water for the Boursin sauce.
- Remove the cooked chicken from the skillet and place it on a plate. Cover with foil to keep warm.
- In the same hot skillet, add 2 tablespoons of olive oil, then place your Boursin block in the middle and scatter cherry tomatoes around it. Sprinkle the top with Italian seasoning and red pepper flakes.
- Let the Boursin start to melt and tomatoes begin to wilt for 1 to 2 minutes, then pour in 1 cup of the hot pasta water.
- Stir the Boursin, tomatoes, seasonings, and water together to combine. You can add more pasta water to reach your desired sauce texture. Remember, the sauce will thicken as it cools.
- Once the sauce is heated and well-combined, turn the heat to low, add your chicken back to the pan, and stir.
- Finally, toss in the pasta, remove from heat, and stir to combine. (Alternatively, you can ladle the sauce over your pasta in a bowl.)
Enjoy this delicious, protein-packed pasta meal that is sure to impress your taste buds and support your health goals!
