Creamy Boursin Lemon Pasta with Chicken and Peas
You're going to love this one-pot Boursin lemon pasta with chicken. Yes, you read that right. With this recipe, there's no need to boil the pasta separately. Everything cooks together in a Dutch oven, making cleanup a breeze!
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Servings: 4
Equipment
- measuring spoons
- chef's knife
- microplane grater
- juicer
- liquid measuring cup
- dry measuring cup
- Dutch oven
Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 large shallot, halved and thinly sliced
- ½ teaspoon crushed red pepper flakes
- 1 (12-ounce) package bowtie pasta (farfalle)
- 1 (32-ounce) carton chicken broth
- 2 teaspoon lemon zest
- ¼ cup fresh lemon juice
- 2 (5.3-ounce) packages Boursin cheese
- ½ cup heavy whipping cream
- 1 cup freshly grated Parmesan cheese, plus more for serving
- 2 cups shredded rotisserie chicken
- 2 cups frozen peas
- Chopped fresh parsley for garnish
Instructions
- Heat the oil in a Dutch oven over medium heat. Add the garlic, shallot, and crushed red pepper and saute until fragrant, about 30 seconds.
- Add the pasta, broth, lemon zest, and lemon juice. (The broth should just cover the pasta. If it doesn't, you may need to add a little water during cooking.) Arrange the Boursin rounds in the center of the pot on top of the pasta.
- Bring to a boil. Cover, reduce the heat to medium and simmer for 8 to 10 minutes or until the pasta is al dente, stirring occasionally.
- Uncover and add the cream and Parmesan cheese. Simmer until the sauce is thickened.
- Stir in the chicken and peas and cook just until the peas are tender, about 4 minutes. Season with salt and pepper to taste.
- Divide the pasta between serving bowls or plates and sprinkle with parsley and more Parmesan if desired.