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This Creamy Lemon Boursin Chicken Pasta is one of those dinners that feels a little special but comes together so easily on a busy night. The rich, garlicky creaminess from the Boursin melts into a silky sauce, while fresh lemon keeps everything light and vibrant. Tossed with tender chicken, finished with a bubbly layer of cheese, and served alongside roasted broccoli and burst cherry tomatoes, it’s the kind of meal that brings everyone to the table – comforting, fresh, and full of flavor without a lot of fuss.
Lemon Boursin Chicken Pasta
- 1 lb pasta (penne, rigatoni, or rotini)
- 1 tbsp olive oil
- 1–1½ lbs boneless skinless chicken breast, sliced into thin strips
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp paprika
- 3 cloves garlic, minced
- zest of 1 lemon
- 1 package Boursin Garlic & Herb cheese
- 1 tbsp butter
- ½–¾ cup reserved pasta water
- ½ cup grated parmesan
- ½–¾ cup shredded low-moisture mozzarella
- juice of ½–1 lemon (to taste)
- fresh basil, chopped
Optional:
- red pepper flakes
- 1–2 tsp olive oil drizzle
Directions:
- Bring a large pot of chicken broth or salted water to a boil. Cook pasta until just shy of al dente. Reserve 1 cup pasta water, then drain.
- While the pasta cooks, heat olive oil in a large oven-safe skillet over medium-high heat. Season chicken with salt, pepper, garlic powder, and paprika. Cook 5–6 minutes until golden and cooked through. Add garlic and cook 30 seconds.
- Reduce heat to low. Add lemon zest and cook 10 seconds. Add Boursin cheese, butter, and ½ cup pasta water. Stir until smooth and creamy, adding more pasta water as needed.
- Add drained pasta to the skillet. Stir in lemon juice and parmesan. Toss until well coated and creamy. Adjust lemon to taste.
- Sprinkle mozzarella over the top. Transfer to the oven and bake 4–5 minutes or broil 1–2 minutes until melted and bubbly. (Or transfer to a baking dish if needed.)
- Top with fresh basil, extra parmesan, and red pepper flakes if using. Drizzle lightly with olive oil and serve with roasted broccoli and tomatoes.
Click HERE for a Downloadable Recipe Card!
- 1 large head broccoli, cut into florets
- 1 cup cherry tomatoes
- 2 tbsp olive oil
- salt and pepper
- ½ tsp garlic powder
Optional:
- parmesan
- lemon squeeze
Directions:
- Preheat oven to 425°F.
- On a sheet pan toss: broccoli, cherry tomatoes, olive oil, salt, pepper, garlic powder
- Spread evenly and roast 15–18 minutes until broccoli is slightly crispy and tomatoes burst.
- Finish with parmesan or a squeeze of lemon if desired.
Click HERE for a Downloadable Recipe Card!
Teresa Tips:
-
Thin chicken strips cook quickly and mix better with pasta
-
Low-moisture mozzarella melts best for the cheesy top
-
Save extra pasta water to adjust the sauce if needed
-
Lemon keeps the creamy sauce from feeling too heavy
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Hi I’m Teresa!
I’m a mom to three, a wife and a physician assistant. I also have a degree in Nutritional Sciences and I love sharing all things life with you! I am passionate about empowering you through education, sharing all my fave products and items that have made life better and creating content to give you value!
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