Preparation

• Begin by heating the olive oil in a large skillet over medium heat. Once the oil shimmers, add the bite-sized pieces of chicken and cook until they are golden brown and cooked through.
• Season the cooked chicken with salt and black pepper, tossing gently to distribute the seasoning evenly.
• While the chicken is cooking, bring a pot of salted water to a boil. Add the chosen pasta once the water is bubbling, stirring occasionally to prevent sticking.
• Once the pasta is cooked, reserve about half a cup of the pasta cooking water, then drain the pasta in a colander.
• Add the minced garlic to the skillet with the chicken, stirring for about a minute until fragrant.
• Stir in the Boursin cheese, allowing it to melt into the chicken, creating a creamy mixture.
• Pour in the heavy cream and chicken broth, stirring continuously until everything is combined.
• If using add-ons like spinach, sun-dried tomatoes, or mushrooms, add them to the skillet now and stir together.
• Add the drained pasta into the skillet with the creamy chicken mixture, tossing gently to combine. Adjust the sauce consistency with reserved pasta water if needed.
• Garnish the dish with chopped fresh parsley before serving.