Creamy Chicken Pasta (Revised)

2 chicken breasts, cooked and diced

2 cups of dry rotini pasta, cooked per package directions (235g)

2 (150 gram) packages Boursin cheese (I used the Garlic and Fine Herbs)

1 ½ cup cherry tomatoes (10 oz, /283 g container)

1 red onion, sliced (I recommend a good size red onion)

3 cloves garlic, minced

2 to 3 tablespoons olive oil

Salt and pepper, to taste

Mozzarella cheese (about 1 – 1 ½ c shredded)

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Cook the chicken breasts and the pasta first.

Preheat the oven to 350°F. 

Spray a 9 by 13 “lasagna” dish with cooking spray. (This helps in the cleanup.)

Place Boursin cheese rounds in the 9 by 13 dish

Surround the cheese with tomatoes, onion, and garlic. Season with salt and pepper and drizzle with olive oil.

Bake uncovered for 30 to 40 minutes. Check it at 30 minutes. You want the melted cheese to blend in with the tomatoes, onions, and garlic. Use a fork to blend the tomato and cheese mixture.

Add cooked chicken and pasta and combine thoroughly.

Top with mozzarella cheese and place back in the oven until the mozzarella cheese melts. Cover with as much shredded mozzarella as you like. I found about 1 cup was the amount for me. The cheese melted in about 5 minutes.

This would be perfect served with garlic bread and a side salad.

Enjoy!