This creamy, herby chicken pasta comes together quickly with kitchen staples that smack with flavor. Start with Boursin cheese for a simple, creamy sauce thatās 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 fillingĀ dinner.
Ingredients
3 Tbsp Kinderās Garlic Parmesan Seasoning,Ā separated
4 chicken breasts, bonelessĀ skinless
1 Cup all-purposeĀ flour
3 eggs,Ā whisked
1 Cup panko breadĀ crumbs
2 Tbsp oliveĀ oil
2 Tbsp unsaltedĀ butter
5 oz BoursinĀ cheese
Ā¼ Cup chickenĀ broth
1 package bow tie pasta, prepared to alĀ dente
1 Cup frozen peas,Ā thawed
Ā½ Cup fresh parmesan cheese,Ā grated
Ā¼ Cup fresh Italian parsley, finelyĀ chopped
Instructions
Season chicken with Kinderās Garlic Parmesan Seasoning and setĀ 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 andĀ sauce.
Put flour, egg, and panko bread crumbs into separate shallow bowls for breading theĀ 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 aĀ platter.
Heat oil in a skillet over medium-highĀ heat.
Sear chicken until it reaches an internal temperature of 165Ā°F, about 5-7 minutes per side. Remove and let rest for at least 10 minutes beforeĀ 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 - 4Ā minutes.
Add al dente pasta and peas, then toss to combine. Add a little more Kinderās Garlic Parmesan Seasoning toĀ taste.
Add the parmesan cheese and toss until the noodles are evenlyĀ coated.
Divvy pasta into serving dishes and top with sliced chickenĀ breasts.