Description
Creamy Boursin Orzo with Chicken: Velvety herb-infused pasta with juicy chicken chunks, melted Boursin cheese, and fresh spinach.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil, divided
- 1 medium yellow onion (about 1 cup), finely diced
- 3 cloves garlic, minced
- 2 cups uncooked orzo pasta
- 3½ cups low-sodium chicken broth
- 1 package (5.2oz) Boursin garlic and herb cheese
- ½ cup heavy cream
- 1 cup fresh baby spinach, roughly chopped
- ¼ cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- ½ teaspoon red pepper flakes (optional)
Instructions
- Season chicken pieces with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken until golden brown on all sides (about 4-5 minutes). Transfer to a plate.
- In the same pan, add remaining olive oil and sauté diced onions for 3-4 minutes until translucent. Add garlic and cook for 30 seconds until fragrant.
- Add dry orzo to the pan and toast for 2 minutes, stirring frequently, until lightly golden.
- Pour in chicken broth, bring to a boil, then reduce heat to medium-low. Cover and simmer for 5 minutes.
- Return chicken and any accumulated juices to the pan. Stir to combine, cover, and cook for another 5-7 minutes until orzo is tender and chicken is cooked through (165°F internal temperature).
- Reduce heat to low. Add Boursin cheese in small chunks, stirring until melted. Pour in heavy cream and Parmesan cheese, stirring until smooth and creamy.
- Fold in chopped spinach and let wilt for about 1 minute. Season with additional salt, pepper, and red pepper flakes if desired.
- Remove from heat, sprinkle with fresh parsley, and let stand for 2-3 minutes before serving.