Chicken with Creamy Boursin Fettuccine

Total Time:

40 minutes

Serves:

4 Servings

Category:

20-45 mins, Chicken

Level:

Share this Recipe:

Medium

Recipe Description

Golden roasted potatoes and tender seared chicken come together with fettuccine tossed in a rich, garlicky Boursin sauce. This hearty, comforting meal feels restaurant-worthy but is simple enough for a weeknight dinner.

Ingredients

1 pound fingerling potatoes
1½ pounds boneless, skinless chicken breasts
1 pound fettuccine
1 cup chicken broth
1 tablespoon Italian seasoning
5 ounces Boursin garlic and herb cheese (or Laughing Cow garlic and herb cheese)
1 cup frozen peas
½ cup whole milk
3 tablespoons fresh parsley
Olive oil
Salt, pepper

Preparation

Preheat the oven to 425°F.
Chop one pound of fingerling potatoes into small pieces and place on a parchment-lined baking sheet. Drizzle with olive oil and season with salt, pepper, and one tablespoon of Italian seasoning. Toss to coat and roast for 30–35 minutes, until golden and crisp.
Bring a large pot of water to a boil and cook one pound of fettuccine according to package directions.
Pat dry 1½ pounds of chicken breasts and season with salt and pepper. Heat a large skillet over medium-high heat with a drizzle of olive oil.
Cook the chicken in batches if needed to avoid overcrowding, searing on both sides until fully cooked through. Set the chicken aside on a plate.
Pour one cup of chicken broth into the skillet used for the chicken, scraping up the browned bits with a wooden spoon. Bring to a boil, then stir in five ounces of Boursin garlic and herb cheese and one cup of frozen peas. Simmer for about four minutes, until the cheese has melted and the sauce thickens slightly.
Stir in ½ cup of whole milk and three tablespoons of chopped fresh parsley. Return the chicken to the pan for 45–60 seconds to heat through.
Drain the pasta and serve topped with the creamy Boursin sauce and sliced chicken. Add roasted potatoes on the side.