Boursin Chicken Pasta Skillet

Instructions

1. 1

   Bring a large pot of generously salted water to a boil. Cook the pasta until just shy of tender, saving 1/2 cup of pasta water before draining. That starchy water is our little secret for a smooth sauce, dear.

2. 2

   While the pasta cooks, warm the olive oil in a large skillet over medium-high heat. Season the chicken with salt, pepper, and Italian seasoning, then cook for 5–7 minutes, stirring occasionally, until golden and cooked through.

3. 3

   Lower the heat to medium and add the garlic and red pepper flakes, if using. Stir for about 30 seconds—just until fragrant, because burnt garlic turns bitter in a hurry.

4. 4

   Pour in the marinara and bring it to a gentle simmer. Stir in the spinach a handful at a time until wilted.

5. 5

   Add the Boursin in small pieces and stir until melted into the sauce. If it seems thick, loosen it with splashes of reserved pasta water.

6. 6

   Add the drained pasta and toss until every strand is coated. Simmer together for 1–2 minutes so the pasta can soak up that lovely sauce.

7. 7

   Taste and adjust the seasoning. Finish with Parmesan, a drizzle of olive oil, or another pinch of red pepper flakes if you like a little sparkle.