Start by boiling a salted pot of water. Once it reaches a rolling boil, cook the pasta al dente according to the package directions. It’s essential to keep an eye on it, as you want it to be firm yet cooked through.
While the pasta is cooking, melt the butter in a skillet over medium-high heat. You’ll want to let it foam and slightly brown for extra flavor. Then, add in the minced garlic and sauté for about 30 seconds to 1 minute until fragrant. Be careful not to burn it!
Next, add the softened Boursin cheese, chicken broth, heavy cream, lemon juice, chopped parsley, onion powder, and Italian seasoning to the skillet. Stir everything together until well combined. Keep the heat at medium and bring the mixture to a gentle simmer.
As the sauce starts to bubble, reduce the heat slightly and let it simmer for about 5 minutes. This will allow the flavors to meld and the sauce to thicken. Keep in mind that the sauce will continue to thicken as it cools.
Now it’s time to add in the shredded chicken and spinach. Stir everything together and cook for an additional couple of minutes until the spinach has wilted and the chicken is heated through.
If you find that the sauce is too thick, don’t worry! Just add a splash of the hot pasta water before draining the pasta. This will help loosen it up and ensure everything is coated evenly.
Once the pasta is cooked, drain it and toss it into the skillet with the sauce. Make sure every strand of the pasta is coated in that luscious creamy sauce.
Finally, taste the dish and season with salt and pepper as needed. It’s always good to adjust the seasoning to your preference.
Serve your Boursin Chicken Pasta immediately, garnishing with freshly grated parmesan cheese if you like. The cheese adds a wonderful finishing touch!
