Creamy Garlic and Herb Chicken Pasta
This creamy garlic and herb chicken pasta is loaded with juicy chicken, crispy pancetta, Boursin cheese, Parmesan, and mozzarella for a rich, comforting meal.
Servings 6
Ingredients
- 2 Large Chicken Breasts (about 1.5 lbs), halved
- 1 tsp Olive Oil for rubbing on the chicken
- Garlic Powder, Onion Powder, Salt and Pepper just enough to coat each side of the chicken. approximately 1/4 tsp of each
- 5 oz Diced Pancetta
- 1 tbsp Salted Butter
- 12 oz Bowtie Pasta or any type of pasta you prefer
- 7-8 Garlic Cloves, minced use less if you don't like garlic as much as I do
- 2 Cups Reserved Pasta Water
- 1 Cup Heavy Cream
- 5.3 oz Package of Boursin Garlic and Herb Cheese
- 3 oz Freshly Grated Parmesan Cheese
- 1/2 Cup Freshly Shredded Mozzarella Cheese
- Salt and Pepper to taste if needed
Instructions
- Rub chicken with olive oil and season with garlic powder, onion powder, salt, and pepper.
- Sauté pancetta in a skillet over medium heat until crispy; remove and set aside.
- Add butter and cook chicken until done. Remove, slice, and set aside.
- Boil pasta; reserve 2 cups pasta water before draining.
- Sauté garlic in the skillet for 1 minute. Add pasta water and deglaze the pan.
- Stir in cream, Boursin, Parmesan, and mozzarella until smooth and creamy.
- Add pasta, chicken, and pancetta. Toss to coat. Garnish with parsley and more Parmesan. Serve immediately.
Notes
Storing & Reheating Leftovers
- Keep leftovers in an airtight container in the fridge for up to 3 days.
- Warm gently in a skillet over low heat, adding a splash of milk or chicken broth to loosen the sauce. Stir frequently until warmed through.