Ingredients
Method
Step-by-Step Instructions
- Season and Sear the Chicken: In a medium bowl, toss cubed chicken breast pieces with 1 tablespoon olive oil, Italian seasoning, garlic powder, smoked paprika, kosher salt, and black pepper. Heat a large deep cast iron skillet or Dutch oven over medium-high heat with the remaining 1 tablespoon olive oil. Add the chicken and sear undisturbed for 3-4 minutes until golden-brown, then stir and cook for another 2 minutes until just cooked through. Transfer chicken to a clean plate and set aside.
- Saute Garlic and Deglaze: Reduce heat to medium. Add minced garlic to the skillet and saute for 45 to 60 seconds until fragrant. Pour in a splash of the chicken broth, using a wooden spoon to scrape up all the flavorful browned bits (fond) stuck to the bottom of the skillet.
- Simmer the Pasta in Broth: Pour in the remaining chicken broth and heavy cream, then stir in the uncooked penne pasta. Bring the liquid to a lively boil, then immediately reduce heat to medium-low, cover with a tight-fitting lid, and simmer gently for 10 to 12 minutes (stirring twice during cooking to prevent sticking), until the penne is perfectly al dente and most of the liquid is absorbed into a silky starchy glaze.
- Melt the Boursin Cheese: Uncover the skillet. Place the whole wheel of Boursin Garlic & Fine Herbs cheese directly into the center of the steaming pasta. Use your wooden spoon to gently break and stir the soft cheese into the hot pasta liquid until completely melted, creamy, and uniform.
- Fold in Spinach, Chicken, and Parmesan: Return the cooked chicken and any accumulated juices back into the skillet. Add the fresh baby spinach and grated Parmesan cheese. Stir continuously for 1 to 2 minutes until the spinach wilts into the creamy sauce and the cheese creates a velvety gloss.
- Rest, Garnish, and Serve: Remove skillet from heat and let rest for 3 minutes (the sauce will continue to thicken and cling gorgeously to every pasta ridge). Garnish with chopped fresh parsley, extra grated Parmesan, and cracked black pepper. Serve hot straight from the skillet!