This creamy, herby chicken pasta comes together quickly with kitchen staples that smack with flavor. Start with Boursin cheese for a simple, creamy sauce that’s amped up with our Garlic Parmesan Seasoning. Then add peas for a bright veggie pop and top with crispy breaded chicken to make this garlic parmesan pasta a tasty and filling dinner.
Ingredients
3 Tbsp Kinder’s Garlic Parmesan Seasoning, separated
4 chicken breasts, boneless skinless
1 Cup all-purpose flour
3 eggs, whisked
1 Cup panko bread crumbs
2 Tbsp olive oil
2 Tbsp unsalted butter
5 oz Boursin cheese
¼ Cup chicken broth
1 package bow tie pasta, prepared to al dente
1 Cup frozen peas, thawed
½ Cup fresh parmesan cheese, grated
¼ Cup fresh Italian parsley, finely chopped
Instructions
Season chicken with Kinder’s Garlic Parmesan Seasoning and set aside.
Set a large pot of salted water to boil. Once boiling, add pasta and set a timer to the al dente cooking time shown on the packaging. Cooked pasta can be set aside while you prepare the chicken and sauce.
Put flour, egg, and panko bread crumbs into separate shallow bowls for breading the chicken.
Bread chicken breasts by coating each first in flour, then in egg, and finally in panko crumbs. Coat all chicken breasts evenly and place them on a platter.
Heat oil in a skillet over medium-high heat.
Sear chicken until it reaches an internal temperature of 165°F, about 5-7 minutes per side. Remove and let rest for at least 10 minutes before serving.
While the chicken rests, prepare your sauce by combining butter, Boursin cheese, and chicken broth in a Dutch oven over medium-low heat, stirring until ingredients combine smoothly, about 3 - 4 minutes.
Add al dente pasta and peas, then toss to combine. Add a little more Kinder’s Garlic Parmesan Seasoning to taste.
Add the parmesan cheese and toss until the noodles are evenly coated.
Divvy pasta into serving dishes and top with sliced chicken breasts.