Lemon Herb Boursin Chicken Pasta

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Preheat oven to 400°F. Add 2 pints cherry tomatoes, 2 sliced zucchini, 1 sliced shallot and 6 garlic cloves to a 9x13 baking dish. Place 5.3 oz Boursin in the center. Drizzle with 1 tbsp olive oil and season with 2 tsp Italian seasoning, ½ tsp salt, ½ tsp pepper and ½ tsp red pepper flakes. Bake for 30–35 minutes.

Step 2

Cut 2 lbs chicken breasts into bite-sized pieces and season with 1½ tsp garlic powder, ½ tsp salt and ½ tsp pepper. Cook in a skillet over medium-high heat for 7–10 minutes, or until browned and cooked through.

Step 3

Cook 10 oz rigatoni pasta until just al dente.

Step 4

Remove the baking dish from the oven and burst the roasted tomatoes. Mash the garlic and Boursin together, leaving most of the zucchini intact.

Step 5

Add the cooked pasta and chicken to the baking dish along with ¼ cup basil and the juice of one lemon. Toss until everything is coated in that creamy roasted tomato sauce.