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Creamy Boursin Orzo Pasta with Chicken

boursin chicken orzo on a beige plate with a striped napkin
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Introducing Boursin Chicken Orzo, a super-easy + delicious dinner idea you’ll be making on repeat! Creamy, cheesy orzo with perfectly seasoned chicken is a weeknight dinner the whole family will love!

  • Author: Becky Schmieg
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: main dish

Ingredients

Units Scale
  • 1 – 1.5 lb boneless, skinless chicken tenderloins, cut into bite-sized chunks
  • 8 oz orzo pasta, cooked according to package directions
  • 1 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/4 tsp pepper
  • 3/4 tsp salt
  • 1/4 tsp crushed red pepper flakes, optional
  • 3 tbsp butter, divided
  • 1 tbsp olive oil
  • 1 cup chicken stock
  • 5.2 oz container garlic & herb flavored Boursin cheese
  • 1 cup frozen peas
  • 1/4 cup fresh parsley, measured then chopped
  • grated parmesan cheese

Instructions

  1. If you can, sprinkle the chicken with 1/2 tsp salt at least a few hours before cooking, up to overnight. If you skip this step, just add the full 3/4 tsp of salt to the chicken with the other spices before cooking.
  2. When ready to begin cooking, heat a large cast-iron skillet over medium heat with 1 tbsp olive oil and 1 tbsp butter. 
  3. Sprinkle pepper, basil, oregano, garlic powder and crushed red pepper (if using) and remaining 1/4 tsp salt over the chicken. I like to put the chicken in a Ziploc bag after cutting it up and I just sprinkle all the seasonings into the bag, seal it and massage everything until the chicken is evenly coated. 
  4. Place chicken pieces in the butter/oil in an even layer. Cook on both sides until browned and an internal temp of 165F is reached. Use a meat thermometer to read the temperature. The chicken will typically take 4-5 minutes per side, but it will vary so a meat thermometer is so helpful here.  
  5. Once the chicken is cooked, remove from the pan and set aside. 
  6. Keep the heat the same and add the chicken broth. Then add remaining 2 tbsp butter and the boursin. Gently stir until the cheese is fully melted.
  7. Once melted, add the peas, stir and cook for about a minute. Then add the orzo. Add an even layer of grated parmesan over the pasta, then add the chicken back in. Stir to coat everything, then top with more grated parmesan and chopped parsley. 
  8. Enjoy!

Notes

Chicken – you don’t have to use tenderloins. Breasts or thighs will work too. I just find tenderloins easier to snip into chunks (using kitchen shears). You also can leave the pieces whole and just serve on top of the pasta. Whatever works for you!

Cheese – If you’re someone that really wants a measurement, 1/2 cup parmesan total is good. Also, the shallot & chive boursin works great in this recipe too. 

Find it online: https://www.figjar.com/creamy-boursin-orzo-pasta-with-chicken/