1Preheat your oven to 180°C fan / 200°C conventional.
2Preheat your oven to 180°C fan / 200°C conventional.
3Preheat your oven to 180°C fan / 200°C conventional.
4Season the chicken with smoked paprika, garlic granules, salt and pepper, then place onto a baking tray and cook for 12-15 minutes until almost cooked through.
5Season the chicken with smoked paprika, garlic granules, salt and pepper, then place onto a baking tray and cook for 12-15 minutes until almost cooked through.
6Season the chicken with smoked paprika, garlic granules, salt and pepper, then place onto a baking tray and cook for 12-15 minutes until almost cooked through.
7Cook the pasta in salted water until al dente, reserving the pasta water before draining.
8Cook the pasta in salted water until al dente, reserving the pasta water before draining.
9Cook the pasta in salted water until al dente, reserving the pasta water before draining.
10Add the chopped garlic to a large pan over medium heat and cook for around 30 seconds until fragrant.
11Add the chopped garlic to a large pan over medium heat and cook for around 30 seconds until fragrant.
12Add the chopped garlic to a large pan over medium heat and cook for around 30 seconds until fragrant.
13Stir in the tomato purée along with the Italian herbs, smoked paprika, salt and pepper, and cook for a minute.
14Stir in the tomato purée along with the Italian herbs, smoked paprika, salt and pepper, and cook for a minute.
15Stir in the tomato purée along with the Italian herbs, smoked paprika, salt and pepper, and cook for a minute.
16Pour in the chicken stock and bring to a gentle simmer, then stir in the Boursin until melted.
17Pour in the chicken stock and bring to a gentle simmer, then stir in the Boursin until melted.
18Pour in the chicken stock and bring to a gentle simmer, then stir in the Boursin until melted.
19Spoon a couple of tablespoons of the sauce over the chicken, then top with the mozzarella and a quarter of the parmesan.
20Spoon a couple of tablespoons of the sauce over the chicken, then top with the mozzarella and a quarter of the parmesan.
21Spoon a couple of tablespoons of the sauce over the chicken, then top with the mozzarella and a quarter of the parmesan.
22Return to the oven for 5 minutes until melted and bubbling.
23Return to the oven for 5 minutes until melted and bubbling.
24Return to the oven for 5 minutes until melted and bubbling.
25Add most of the reserved pasta water along with the spinach and allow it to wilt.
26Add most of the reserved pasta water along with the spinach and allow it to wilt.
27Add most of the reserved pasta water along with the spinach and allow it to wilt.
28Stir through the remaining parmesan, adding a little more pasta water if needed to loosen the sauce.
29Stir through the remaining parmesan, adding a little more pasta water if needed to loosen the sauce.
30Stir through the remaining parmesan, adding a little more pasta water if needed to loosen the sauce.
31Add the drained pasta and toss until fully coated.
32Add the drained pasta and toss until fully coated.
33Add the drained pasta and toss until fully coated.
34Serve the creamy pasta with the cheesy Boursin chicken layered on top.
35Serve the creamy pasta with the cheesy Boursin chicken layered on top.
36Serve the creamy pasta with the cheesy Boursin chicken layered on top.