I came up with this creamy one pan chicken and boursin farfalle recipe after having leftover Boursin cheese from my chicken meatballs with cheesy orzo.
You're likely to have most ingredients in the fridge/freezer/store cupboard and only one pan gets dirty.
It's the ultimate comfort meal, combining tender chicken, pasta, and Boursin cheese for a quick and flavourful dish ready to enjoy in just 30 minutes, any night of the week!
Tips
- Chicken - skinless boneless chicken thighs or a mixture of breast and thighs will work well too.
- Pasta – penne, fusilli or rigatoni pasta are good substitutes for farfalle, if you prefer.
- Alternative cheese - if you don't have Boursin cheese, you can use other creamy cheeses like cream cheese, goat cheese, or a mixture of grated parmesan and double cream for a similar creamy consistency.
- Herbs and spices - change the fresh parsley with basil or thyme, if you like. You could also add chilli flakes or garlic powder for extra flavour.
- Vegetarian option - replace the chicken with mushrooms, courgette or tofu for a vegetarian option.
- This easy one pan chicken and boursin farfalle recipe is easily adapted if you’re cooking for less or more people.
FREQUENTLY ASKED QUESTIONS
Yes - for a dairy-free version, use dairy-free cream cheese and a dairy-free alternative to Boursin, or simply substitute with coconut cream or cashew cream. Make sure to also use a dairy-free stock.
While it’s best enjoyed fresh, you can make the dish ahead of time and keep it in the fridge for up to 2 days. When reheating, add a splash of stock or cream to prevent the sauce from drying out.
Absolutely - if you have leftover cooked chicken, shred it and add it to the dish when you add the peas and sweetcorn.
To prevent pasta from sticking, stir it occasionally as it cooks in the sauce. Also, ensure that there’s enough liquid (stock or cream) in the pan while cooking. You can always add a bit more if needed.
This dish pairs well with a simple green salad, garlic bread, crusty bread, or steamed vegetables like broccoli or green beans. These sides help balance out the richness of the creamy sauce.
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How to make this Creamy One Pan Chicken and Boursin Farfalle
Ingredients
- 1 tbsp olive oil
- 1 large leek (approx. 250g), diced
- 0.5 tsp salt
- 0.25 tsp freshly ground black pepper
- 500g chicken breast, cut into 3cm chunks and seasoned with salt and pepper (see Tips)
- 1 litre chicken stock (made using 2 stock cubes or pots)
- 300g dried farfalle pasta (see Tips)
- 100g frozen peas or petit pois, defrosted in hot tap water and drained
- 100g frozen sweetcorn, defrosted in hot tap water and drained
- 80g Boursin cheese with garlic and herbs (see Tips)
- 20g parmesan cheese, grated, plus extra to garnish
- freshly ground black pepper, to garnish
- flat leaf parsley leaves, chopped, to garnish (see Tips)
Instructions
- Heat the olive oil in a large frying pan or skillet over a medium heat. Add the diced leek, salt and pepper and sauté for 2 minutes, stirring frequently. Then add the seasoned chunks of chicken and cook for 3 minutes until the chicken is white all over, stirring frequently.
- Pour in the stock along with the pasta, bring to a simmer and cook for 15 minutes, stirring occasionally. Add the defrosted peas and sweetcorn for the last 2 minutes of cooking time.
- Remove the pan from the heat and stir in the Boursin and parmesan cheeses, until both cheeses are melted and combined well with the stock. Check the seasoning and add, to taste, if required.
- Garnish with extra parmesan cheese, black pepper and the chopped parsley. Serve in bowls.
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Creamy One Pan Chicken and Boursin Farfalle
Equipment
Ingredients
- 1 tbsp olive oil
- 1 large leek (approx. 250g) diced
- 0.5 tsp salt
- 0.25 tsp freshly ground black pepper
- 500 g (1.1 lb) chicken breast cut into 3cm chunks and seasoned with salt and pepper (see Notes)
- 1 litre (4 ¼ cups) chicken stock (made using 2 stock cubes or pots)
- 300 g (5 cups) dried farfalle pasta (see Notes)
- 100 g (¾ cup) frozen peas or petit pois defrosted in hot tap water and drained
- 100 g (¾ cups) frozen sweetcorn defrosted in hot tap water and drained
- 80 g (2.82 oz) Boursin cheese with garlic and herbs (see Notes)
- 20 g (4 tbsp) parmesan cheese grated, plus extra to garnish
- freshly ground black pepper to garnish
- flat leaf parsley leaves chopped, to garnish (see Notes)
Instructions
- Heat the olive oil in a large frying pan or skillet over a medium heat. Add the diced leek, salt and pepper and sauté for 2 minutes, stirring frequently. Then add the seasoned chunks of chicken and cook for 3 minutes until the chicken is white all over, stirring frequently.
- Pour in the stock along with the pasta, bring to a simmer and cook for 15 minutes, stirring occasionally. Add the defrosted peas and sweetcorn for the last 2 minutes of cooking time.
- Remove the pan from the heat and stir in the Boursin and parmesan cheeses, until both cheeses are melted and combined well with the stock. Check the seasoning and add, to taste, if required.
- Garnish with extra parmesan cheese, black pepper and the chopped parsley. Serve in bowls.
Notes
- Chicken - skinless boneless chicken thighs or a mixture of breast and thighs will work well too.
- Pasta – penne, fusilli or rigatoni pasta are good substitutes for farfalle, if you prefer.
- Alternative cheese - if you don't have Boursin cheese, you can use other creamy cheeses like cream cheese, goat cheese, or a mixture of grated parmesan and double cream for a similar creamy consistency.
- Herbs and spices - change the fresh parsley with basil or thyme, if you like. You could also add chilli flakes or garlic powder for extra flavour.
- Vegetarian option - replace the chicken with mushrooms, courgette or tofu for a vegetarian option.
- This easy one pan chicken and boursin farfalle recipe is easily adapted if you’re cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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