Directions
- 1Preheat your oven to 180°C fan / 200°C conventional.
- 2Season 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.
- 3Cook the pasta in salted water until al dente, reserving the pasta water before draining.
- 4Add the chopped garlic to a large pan over medium heat and cook for around 30 seconds until fragrant.
- 5Stir in the tomato purée along with the Italian herbs, smoked paprika, salt and pepper, and cook for a minute.
- 6Pour in the chicken stock and bring to a gentle simmer, then stir in the Boursin until melted.
- 7Spoon a couple of tablespoons of the sauce over the chicken, then top with the mozzarella and a quarter of the parmesan.
- 8Return to the oven for 5 minutes until melted and bubbling.
- 9Add most of the reserved pasta water along with the spinach and allow it to wilt.
- 10Stir through the remaining parmesan, adding a little more pasta water if needed to loosen the sauce.
- 11Add the drained pasta and toss until fully coated.
- 12Serve the creamy pasta with the cheesy Boursin chicken layered on top.
Ingredients
- 2 x 100g chicken breasts butterflied
- 1 tsp smoked paprika
- 0.5 tsp garlic granules
- Salt
- Black pepper
- 130 g dry pasta
- 50 g mozzarella
- 15 g parmesan
- 1 tsp chopped garlic
- 1 tsp Italian herbs
- 1 tsp smoked paprika
- Salt
- Black pepper
- 1 tbsp tomato purée
- 150 ml chicken stock
- 48 g Boursin
- 50 g baby spinach roughly chopped
- 80 ml pasta water
Equipment
ovenbaking traylarge pan
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